I’ve been refining my version of this dish over the last couple of years and I’m happy to say that I’m getting consistently … It’s really easy – but everybody loves it. The next day, when the cracking has became soft, she cooks the pieces of pork belly in a sweet joy sauce with spring onions for extra flavour. https://cafedelites.com/sticky-chinese-barbecue-pork-belly-ribs-char-siu-recipe 6 spring onions, cut into thirds Cut the pork belly into roughly 1-inch (2 ½ cm) cubes. Place the pork on a wire rack, rind-side up and roast for 20 minutes. You certainly have plenty of good ones here. That’s life!!! Regards, Lindsey. Thanks for sharing it here. Even so, it still got eaten. Rub all over with the spice mix, getting into all the nooks and crannies. To cook the pork, preheat the oven to 200C/180C fan/Gas 6. This is best done suspending the pork above the sink by a hook, but you can place it on a wire rack in the sink instead. We use cookies to ensure that we give you the best experience on our website. Turn the oven back up to 230C/210C fan/Gas 8 and cook for 15 minutes. I had a look at some of your other recipes to get some inspiration. However, it is one of the nicest ways of cooking pork belly, always well received and enjoyed by everyone who eats it. Thank you John. Place the pork on top of the sliced onion. dumplingsisters.com/recipes/five-spiced-pork-belly-stir-fry Try to find a nice thick bit of belly with a substantial piece of fat on the top. The crackling was just a little too crispy – but I think that was because I used my halogen oven rather than the main oven. Rub the rind all over with Chinese five spice, oil and salt. The end product was moist and delicious. It’s another restaurant favourite, but on special occasions at home Mum roasts up a big slab of belly that has been rubbed with lots of five spice powder and pricked so that the skin became ultra crispy in the oven. Instructions Preheat oven to 170°C fan bake. Let me know when you try it! 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. Your email address will not be published. Contact me by using the form below or via Facebook, Twitter or Instagram. Today’s recipe reimagines that five-spiced porky and saucy goodness as a quick stir fry. Raise the temperature of the oven to 220c. If you continue to use this site we will assume that you are happy with it. 1 1/2 tsp dark soy sauce I’ve been looking for something with the Chinese 5 spice mix anyway and this looks to be just the job. This love affair was sparked in my childhood, when I first discovered the joy of crimson red char siu pork and fragrant deep fried garlicky spare ribs (suun heung gwuk). Place pork into an ovenproof baking dish and sprinkle with flour to coat the meat. Celebrating Food, Living and Country Life, April 18, 2015 By Lindsey Dickson 9 Comments. The insructions and handy tips made this very easy to follow. Gammon with spiced marmalade glaze and two zingy salsas, Dover sole with shrimps, French beans and steamed new potatoes, Mini chestnut, apple and spinach Wellingtons. Set the pork belly aside. Clean plates all round! 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. Make sure the pork is nice and dry, wipe over with some kitchen paper to remove any moisture. A real all-rounder. Left overnight for the spice rub to work it’s magic, this tender pork belly is served with zingy fresh greens. The result is sensational: a sticky sauce infused with five-spice flavour, and flavoursome pieces of pork with a slight tackiness from the cooked-down crackling. Allow the mixture to cool slightly. Anyone who knows me knows that I adore pork. For lots of delicious recipes and fun stuff, Join our new newsletter :) and be the first to know about our delicious, easy-peasy recipes and our handy chinese guides!→, Get your pork belly fix in a flash with this easy stir fry. The crackling came out perfect. 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. The Five Spice Mix is a genius combination of eastern flavours and smells, instantly recognisable both in terms of taste and aroma. www.theeatingtree.com/2015/04/18/chinese-five-spice-pork-belly 2 tbsp sugar. Hi Jan, I missed your question from ages ago, please accept my apologies. Thank you for this recipe. 150ml water Next time I’ll drop the temperature a little I think. 1/2 tbsp vegetable oil, for the sauce For the dressing 5cm/2in piece fresh root ginger, cut into thin strips 2 garlic cloves, thinly sliced 2 long red chillies, thinly sliced 3 tbsp chopped fresh coriander leaves 3 tbsp chopped fresh mint 3 tbsp palm sugar 2 tbsp soy sauce 2 tsp fish sauce 1 lime, juice only Thank you so much for coming back and letting me know how you got on. If you're not a fan of pork belly, you can substitute in lean pork strips. Garnish with the spring onions and chilli. Serve with a dish of noodles or rice with some Chinese greens. I haven’t got a flashy camera by any standards, it’s an old Sony Nex3 with the standard come with lens and even that is borrowed! Of course, “clean plates” isn’t so hard to achieve when you’re feeding teenage boys. Your email address will not be published. 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. That is definitely my kind of cooking – rub it with herbs and spices, lob it in the oven and come back when it’s done! Remove the meat from the oven and allow the pork to cool. 2 tsp Chinese five spice powder Although it’s an awesome recipe and a real treat to eat, it’s also a fairly long and involved process to make the crispy pork in preparation for the next-day dish. Reduce the heat to 180C/160C fan/Gas 4 and continue to roast for 2 hours. 1 1/2 tbsp cornflour (cornstarch) I do something similar with lamb shoulder, garlic and various herbs. While it’s delicious on the day of roasting because of aforementioned crispiness, I think I’m even more obsessed with the magic that Mum performs on the leftovers. Hang the meat to dry for 8 hours or overnight in a cool place or in front of a fan. Filed Under: Everyday Meals, Food for Friends, Lunches and Simple Suppers, Pork, Spectacular Mains. Line a shallow roasting pan with foil. Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes. Required fields are marked *. For the greens, heat a wok, once hot, add the ingredients and cook for 2-3 minutes. 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. To make the dressing, place all the ingredients into a pestle and mortar and pound to a rough paste. Thanks again for sharing this here. To prepare the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Slice a large onion into about four rings. Cut the pork into small squares and dot around the plate. This five-spice crispy pork belly recipe is one of my favourite ways to cook pork belly. Extolling the joys of great home cooking from my cottage in the East of England. I think I might have to give this a try. Combine all of the marinade ingredients in a jug, stir together then pour over the pork. Remove the foil and cook for a further 20-30 mins to crisp up the crackling. Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Thank you for your kind comments, they are very much appreciated and make all the effort worthwhile. Don't forget to leave a comment otherwise I won't know that you have visited and it would be lovely to meet you! To serve, stir the dressing through the wok vegetables and scatter on a large plate. To get the full experience of our site please enable javascript. Read about our approach to external linking. It was the best ever. Sprinkle the rind with sea salt and rub in. Trying to save for one of my own but need new reading glasses first, and a new bathroom, and a shed! Place in the oven and cook for 2 and a half hours. Alternatively, place the meat on a wire rack set above a roasting tin. At least it wasn’t soggy crackling, glad it all got eaten anyway! It is a great way to cook and doesn’t make it any less tasty. I don’t know whether to be jealous of your cuisine or your photography – the photos are all top quality too! 2 tbsp light soy sauce Although these dishes were always must-haves when we went out to eat, I also savoured the more low-key pork dishes that Mum rustled up at home, like slow cooked hoisin pork belly and silky pork congee. We’ve had this in the depths of winter and the height of simmer. I got the pork belly from Trader Joe’s. xx. I got thirsty and drank it. This has been and remains a real favourite in our household. I tried this now – and it was a partial success. 1 tbsp ginger, cut into matchsticks , I was wondering about the cup of water as well. The answer is, place the water in the base of the tin before covering the pork with foil. Put the sliced onion in the middle of the bottom of a roasting pan, not much larger than the meat. Simple, fast and delicious. Take the flat piece of belly, dry the rind and score deeply with a sharp knife. Learn how your comment data is processed. Love this recipe! 500g/1lb 2oz mixed Asian greens (gai lan, choy sum, Chinese leaf, mustard greens, watercress, kale). Yum! Discard the remaining water and vegetables 300g rindless pork belly, cut into 2-3cm chunks Tried this yesterday, but used Thai 7 spice instead of Chinese 5 spice. If you have anything food related going on in and around Suffolk that you think I should know about please let me know. It’s perfect for people who love the bouncy texture of quick-cooked pork belly, and a delicious sauce to smother all over rice. One question though, where do you put the cup of water? One of the most iconic Cantonese pork dishes of all is crispy five-spiced roast pork belly. Thanks for the comment Hamish. Unlike other roasts, Chinese barbecue pork uses long strips of pork belly or shoulder meat, which means that the marinade has lots of opportunities to flavour the meat. When the mixture is cool enough to handle, rub it into the flesh side of the pork. This site uses Akismet to reduce spam. Preheat the oven to 180°c/gas 4. Cover the roasting dish tightly with foil, try to make a dome shape so it does to stick to the pork. 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. 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.

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