Wednesday, 21 March 2012
crispy chinese pork belly
... rocking naked in the corner of a dark room... as the cold sweats coursed through my body and the taste of this glorious crispy pork belly finally leaves my system I realised that I had just eaten the last of the pork belly that my dear friend Zena delivered to me in December... how could it be that there was no more... and YES i checked the freezer already... twice...
...and just as my body shuts down and I go into cold turkey, the phone rings and it's my pork belly dealer with my drug of choice... another whole pork belly ready for deliver on Friday... I can finally relax and feel good about the world again...
Crispy Chinese Pork Belly
... and its such a conundrum with pork belly because I want to experiment, try out different recipes and varied ways of preparing and cooking it but you know what... there really is nothing better than just slamming it in the oven for a good old crispy crackling... this slight variation on the norm was devised by good old Nigel Slater... it is very simple but packs the flavour and has enough saltiness from the soy to cut through the fat... I highly recommend it.
1 large cut of pork belly - scored
3 cloves of garlic - crushed
2 tablespoons of light soy sauce
2 tablespoons of groundnut oil (although I used sesame oil which was heavenly)
2 teaspoons of chinese 5 spice
1 teaspoon salt
- pre-heat the oven to 220C
- simply mix up all the ingredients into a marinade and rub it healthily all over the pork, if you can marinate it overnight then that's great but a minimum of 4 hours is a must
- slam it in the oven on 220C for 20mins, then turn down the oven to 180C for 45mins
simple and glorious... a bit like me! eat and of course, enjoy!