Try to find a nice thick bit of belly with a substantial piece of fat on the top. The onion in the recipe acts a trivet to stop the meat from sticking to the bottom of the pan, it doesn’t need to be peeled. Stir fry until the greens are tender, then drizzle with a tablespoon of light soya sauce and a teaspoon of sesame oil.
Put the sliced onion in the middle of the bottom of a roasting pan, not much larger than the meat. We’ve had this in the depths of winter and the height of simmer.
Fry for 30 seconds before adding three roughly shredded pak choy and half a head of roughly shredded chinese cabbage. Turn up the oven to 220°C (425°F/Gas 7) and cook the pork for a further 15–20 minutes until the skin is crispy. Required fields are marked *. Slice a large onion into about four rings. The heady combination of cinnamon, fennel, star anise, Sichuan pepper and cloves seems to have its own feel good factor and its hits the senses with a loud thud. Extolling the joys of great home cooking from my cottage in the East of England. The original dish doesn’t feature the extra leaves, but I think it makes a wonderful healthy salad. Add the chillies and half the spring onions and fry for about 5 minutes. Remove from the oven and turn the pork belly over so that it is skin-side up. Set the pork belly aside. Regards, Lindsey. For just the tiniest amount of work in the kitchen, using an inexpensive piece of meat, you get the most amazing results, which will feed a crowd. Sprinkle the skin with a …
When the mixture is cool enough to handle, rub it into the flesh side of the pork. Add the noodles and the chilli oil and fry until they are heated through. No votes so far! Make sure you score the rind well, ask your friendly butcher to do it for you if you find it a chore to find a knife sharp enough at home. Method Preheat the oven to 180°c/gas 4. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. Rub the pork belly all over with oil, dust with the Chinese five-spice powder and sprinkle with sea salt. To prepare the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. There is really nothing to this recipe and it always feels a bit like I’m cheating as there is no actual ‘cooking’ involved at all, just a piece of meat, rubbed with some spice and plonked in the oven. Rub the rind all over with Chinese five spice, oil and salt. Trying to save for one of my own but need new reading glasses first, and a new bathroom, and a shed! The end product was moist and delicious. Heat some more of the sunflower oil in a large wok over a medium heat. Contact me by using the form below or via Facebook, Twitter or Instagram.
Serve with generous slices of pork belly. Place the belly onto the foil and tuck the foil around the joint. Pour in a few tablespoons of water. Heat a wok until it is hot, then add the salt, pepper, five-spice powder and sugar and stir-fry the mixture for 3 minutes. Cover the roasting dish tightly with foil, try to make a dome shape so it does to stick to the pork. Even so, it still got eaten. The Five Spice Mix is a genius combination of eastern flavours and smells, instantly recognisable both in terms of taste and aroma. Cook in a preheated oven at … 2 garlic bulbs, peeled and sliced in half horizontally, 1 large onion, peeled and cut into thick slices horizontally, 1 thumb sized piece of ginger, finely sliced, 1/2 head of Chinese cabbage, roughly shredded, 2 red chillies, deseeded and finely chopped, 8 spring onions, trimmed and finely sliced on the diagonal. Sprinkle the skin with a little extra sea salt. It’s really easy – but everybody loves it. For the stir fry greens, heat a large wok over a high heat and add a good glug of sunflower oil. This has been and remains a real favourite in our household. For the greens, heat a wok, once hot, add the ingredients and cook for 2-3 minutes. It is a great way to cook and doesn’t make it any less tasty. On my first visit to Bangkok, it was a hot and sticky night when we arrived and this Griddled Beef & Mint Salad with Toasted Rice & Peanuts was the dish we tucked into after wandering the streets.
The rather interesting addition, to what would otherwise be an ordinary beef dish, is the toasted ground rice, which adds both texture and a surprisingly smoky, nutty flavour. I don’t know whether to be jealous of your cuisine or your photography – the photos are all top quality too!
This not only makes for good crackling, but as the meat will be in the oven for quite some time, this helps to keep the meat deliciously tender and moist while it is cooking. Tried this yesterday, but used Thai 7 spice instead of Chinese 5 spice.
You certainly have plenty of good ones here. To serve, stir the dressing through the wok vegetables and scatter on a large plate. Add the garlic, soy and honey and make sure the meat is well coated in the mixture. A real all-rounder. Thanks again for sharing this here.
These might sound complicated but if you have all the ingredients, all it takes is to blitz everything until smooth, stir through a little spring onion and green beans, fry them and serve for the most delicious little Asian taster! We use cookies to ensure that we give you the best experience on our website. Here I’ve used the spicy ground beef mixture as the main element of a fresh tasting noodle salad. Marinade 2 Tbsp sweet chilli sauce 2 Tbsp apple cider vinegar 2 Tbsp brown sugar 2 tsp Chinese five spice 1 tsp ground coriander 1 tsp sesame oil ¼ cup soy sauce 1 tsp garlic powder Shake of chilli flakes 3 star anise & 2 Cinnamon sticks … xx. Garnish with the spring onions and chilli.
Sprinkle the rind with sea salt and rub in. Next time I’ll drop the temperature a little I think.
Remove the foil and cook for a further 20-30 mins to crisp up the crackling. Keep in touch for new recipes and latest posts.
Thank you John. Read about our approach to external linking. Place the pork on a wire rack, rind-side up and roast for 20 minutes. Put the roasting tin in the oven and cook for 2½–3 hours. Filed Under: Everyday Meals, Food for Friends, Lunches and Simple Suppers, Pork, Spectacular Mains. I do something similar with lamb shoulder, garlic and various herbs. Your email address will not be published. Crispy crackling and tender pork belly meat paired with Chinese five-spice powder – a match made in heaven. Cut the pork into small squares and dot around the plate. I got thirsty and drank it. To cook the pork, preheat the oven to 200C/180C fan/Gas 6.
This is a variation on the classic Thai dish, Beef Laab, a spicy ground beef salad from the North East of Thailand normally served with steamed sticky rice.