Dress the greens with the oyster sauce mix as above. Change ), You are commenting using your Twitter account. It takes about 30 minutes to prep and about 2 1/2 hours to cook. Right now I’m blogging whilst a Vietnamese man chows down on a slimy duck foetus. It can look a bit complicated to make at first glance but you’ll be surprised at how easy it is once you’ve made it once. 1. Once the pork is cooked, add the rice wine and a cup of water along with the clove, tangerine peel and cinnamon. 2. Post was not sent - check your email addresses! We just put ours in the fridge. We often buy a 3kg piece just so we can have leftovers. Add these to a spice grinder and grind to a powder before mixing with the salt & five spice. The skin is never in contact with the water and is always on top. Hey, I don’t see any wild boars hanging out around my town! Enjoy! When tender but not softened add the pork. With a heavy bladed knife, cut the pork into bite-sized pieces and arrange them on a warmed serving platter. Unfortunately the butcher scored our belly so we won’t have a sheet of crackling but I think we can live with that. 1 x Pork Belly, approx 1.5kg (I prefer bone-in, so mine was just over 2kg, for the flavour) 1 tbsp Sichuan peppercorns; 1 tsp black peppercorns; 2 tbsp Maldon sea salt; 2 tsp five spice powder; 2 tsp caster sugar; Pak Choi in oyster sauce, to serve; It’s best to let it sit for a few hours, to allow the flavours to permeate. 2kg piece of thick belly pork with the bones removed and the rind intact – ask your butcher to remove the bones but don’t let him score the rind. Follow me if you like to eat @jogirleatsworld, @ Girl Eats World. Change ), You are commenting using your Google account. Line a shallow roasting pan with foil. Being a lover of cooking I always have some kind of food programme on the tv. Admittedly as always I’ve changed the recipe around a bit to my liking and I’ve used pork instead. Open roast for about 2 hours. Transfer the peppercorns to a spice grinder and grind them into a fine powder. The tangerine peel can be done yourself: just leave some peel out for a few hours, or put it in the oven on a very low heat for an hour. Boil a kettle of water and pour it all over the skin. Turn the pork skin-side up and place it on a rack resting on top of a roasting tin (or the oven grill pan) and fill it with water to make a bain-marie. Reduce the heat to 160 degrees and roast the pork for 30 minutes for every 500g of meat. Bookmark the permalink. ( Log Out /  Tip them into a bowl with the salt, sugar and five-spice powder. Add the ginger, honey, garlic, five spice, and a twist of black pepper. Top up the water if it looks like it’s going to dry out. It would feature on any number of ‘last supper’ lists. Place the belly onto the foil and tuck the foil around the joint. 1 tbsp Sichuan peppercorns Just add your email address to get Pigeon Cottage Kitchen direct to your inbox! Everyone who eats it absolutely loves it. Several years ago, we happened upon this fabulous Rick Stein recipe and we have served it many, many times since. Hi there, trying this recipe. Leave to drain. !function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0];if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src="//platform.twitter.com/widgets.js";fjs.parentNode.insertBefore(js,fjs);}}(document,"script","twitter-wjs"); Freephone 0800 846 559 (NZ only) chinese five spice pork belly April 18, 2015 By Lindsey Dickson 9 Comments 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. Leave to marinate for an hour or two. Heat a heavy-based frying pan over a dry heat. Conversely if it’s skin side down, doesn’t the water stop the skin from crisping up? #Eattobeatdiabetes. New Zealand, © 2019 Holly - Traditional Dry Cured Bacon | Developed by. 1 x Pork Belly, approx 1.3- 1.5kg In a large oven-proof pot, heat sesame oil and start frying onions. This method ensures that the skin will crisp and crackle and the meat will be mouth-wateringly tender and full of flavour. The meat itself shouldn’t be overly fatty as the majority of the fat should have melted during cooking. Sugar snap peas work well as an extra vegetable. With a fine skewer, prick the skin of the pork all over. Follow @HollybaconHB People invite themselves to dinner and they either hope that this is what we’ll be serving, or just request it outright. and then roast it for another 2 hours. I tried this at home and it turned out really well – crispy skin and juicy meat, just as it should be. Pak Choi in oyster sauce, to serve https://www.sbs.com.au/food/recipes/anthony-zhaos-red-braised-pork 1 x Pork Belly, approx 1.3- 1.5kg 1 tbsp Sichuan peppercorns 1 tsp black peppercorns 2 tbsp Maldon sea salt 2 tsp five spice powder 2 tsp caster sugar Pak Choi in oyster sauce, to serve Steamed rice, to serve. 5. Enough basmati rice for however many people you are feeding. Leave to simmer for 5 minutes. Whilst the meat is cooling cook the rice and lightly steam the greens. Change ). https://www.pork.com.au/recipe/chinese-five-spice-braised-pork-belly/2258 After a minute, add the dice pork to the pot. Dry-toast the two types of pepper in a large pan until they smell aromatic. 2 tsp caster sugar Flip it over so it’s flesh side-up. Learn how your comment data is processed. Roast the pork on this high heat for 15 minutes, then lower the temperature to 180°C. Rub the aromatic spice rub all over the meat, but not the skin. Once the pork has started to cook through, add the rice wine, the clove, cinnamon and the dried tangerine peel. It’s a Chinese spiced roast belly of pork with crackling to die for, served with plain basmati rice, steamed pak choi and an oyster sauce based ‘gravy’ (all recipes below). Holly Bacon Co Ltd Take the flat piece of belly, dry the rind and score deeply with a sharp knife. A stanley knife is the best tool for this job. Rick Stein's Chinese Roast Pork Belly. All you have to do now is remove the cinnamon, peel & clove and serve your stew with rice and pak choi. 3. When you’re ready, preheat the oven to 200°C. Add the Sichuan and black peppercorns and swirl them around for a bit until they darken a little and give off an aromatic scent. You should be left with fork-tender shreds of juicy pork. Freepost 65631 Your comments will be appreciated. 4. When cooked, allow the belly to rest for 10 minutes before serving. Make sure to also check out my husband’s delicious braised pork belly. Email Holly Bacon, Physical Address Fax +64 6 876 5589 Place the pot in the oven and leave to caramelise and reduce down for 40 minutes. I was therefore excited when I caught a young Rick cooking up an aromatic Chinese stew with wild boar. A stanley knife is the best tool for this job. I'm Jo, Bedford-based and owner of an insatiable appetite. Pingback: Barn Drift cucumber salad with feta and dill | Pigeon Cottage Kitchen. 3. We usually do this the night before we make it. Sorry, your blog cannot share posts by email. Sublime doesn’t begin to cover it. Jun 7, 2013 - Free weblog publishing tool from Google, for sharing text, photos and video. On the hob in a large pot heat up a good glug of sesame oil and once hot, add the onions. ← Dry the pork off completely with some kitchen paper. Heat your oven to 160 degrees celcius. Still using the same hand made brines, natural wood smoking and drying processes that combine to make Holly Bacon cook crisply, and taste the way you remember it used to. Hastings This is the finished product. All Right Reserved | Sitemap | Privacy Policy. Make sure to rub it on the sides too. It’s very easy to forget and it’s very hard to find again, but trust me when I say biting into a clove is not a fun experience. It reheats really well in a hot oven. Save my name, email, and website in this browser for the next time I comment. I could only get pork belly strips, so I just reduced the cooking time – thanks for the recipe! Soak it in a bowl of cold water about an hour and then drain it before you want to cook it. Score the pork skin with a sharp knife at 1cm intervals. Which goes against all logic. ( Log Out /  I made a batch just enough for two, so if you’ve got company just double it up. This will serve 6 people easily. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. ( Log Out /  Roast the pork for 30 minutes at the high temperature. Score the pork skin with a sharp knife at 1cm intervals. Lay the pork on a rack over the sink. Set aside for at least 8 hours somewhere cool. The belly meat sits above the water and the steam rises up to cook the meat. PO Box 71 Dice pork, and marinate in dark and sweet soy sauce for 1 hour. Go through the fat but don’t go so deep that you pierce the flesh. If we could be bothered to enter ‘Come dine with me’, this is what we’d serve to win! Enough pak choi for however many people you are feeding – allow at least one medium sized head of pak choi per person. 310 Warren Street North An easy peasy, super tasty & aromatic meal which is actually very easy to make. Turn the pork flesh side up on a large plate or tray and then rub the spice mix into the flesh. Delicious #TheFridayRecipes, cookery tips and food chatter from the heart of Suffolk. Phone +64 6 878 5072 2 tsp five spice powder You may want to cover it with Clingfilm to stop the fragrance of the spices tainting anything else in the fridge. Cover lightly with tin foil to keep it warm. Let it drain and then dry it off well with some kitchen towel. When tender but not softened add the pork. Change ), You are commenting using your Facebook account. Serve with some simple pak choi dressed in oyster sauce and some steamed rice. I love his Eastern inspired cooking but it often involves fish, which (to my dismay) my husband hates, so I never get to try these recipes. Hastings 4122, Freepost Steamed rice, to serve. You can poke holes all over the skin with the tip of a sharp knife. As the pork is frying, add the five spice, garlic, ginger, honey & pepper. On the hob in a large pot heat up a good glug of sesame oil and once hot, add the onions.