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Saturday, 28 April 2012

Pork belly - spicy Chinese style recipe.....

We started the evening with a couple of juicy, sweet oysters.  For the main dish - well we fancied something different, chinese spicy pork belly - and here it is:
CHINESE style belly of pork
We searched the internet for various recipes using the budget cut belly of pork, and came up with our own version.
To begin, we picked up about 1kg belly of pork (minus the ribs) from our butcher.  The skin was scored, and a kettle of boiling water was poured over the meat.  Pat dry.
We seasoned with a mixture of:  2 tsp five spice, 1 tsp salt, 1 tsp ground pepper, 2 tsp sugar.  Leave for as long as you can - we left ours for 4 hours, overnight would be better.  Cook on high for the first 10 minutes, then turn the oven down and we cooked ours for about 2 hours.  We had to turn up the heat for the last 30 mins to crisp up the skin.  Amazing!
This was served with a dipping sauce, super smooth mash and pak choi.
SPICY DIPPING SAUCE: (again, the internet provided many alternative versions) we just mixed together approx 5 tablespoons of soy sauce, 2 tablespoons of sweet chilli sauce, a little freshly grated ginger, and a little chopped spring onion and a sprinkle of sesame seeds for show.
TIP: Now the dipping sauce tasted as if it was missing something when we first made it - but when we ate it with the pork, it was fantastic.  Obviously it was missing something...  the pork!!

Now for the calories.... forgetting about the bits we nibbled on as we 'taste tested' the pork, we think the finished dish was about 800 calories.  A little high, but then again, it was very filling, it's our weekend - with a full allowance.  Being full, we didn't fancy dessert.  This dish went well with a light red wine.
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