Oriental Belly Pork
After having a hankering for some comfort food on the sunday past, I knew I just had to get my filling of belly pork. A quick scout around lead me to this: Chinese Slow Roasted Pork.
I tweaked the recipe to suit my storecupboard, though I kept it as a nice slow roast. I rubbed in a mix of star-anise, white pepper and salt into all the scored skin and browned it off in the oven at a real high heat (good thing its winter, helps keep me warm), on a bed of cloves from a whole head of garlic (no such thing as too much garlic).
After it had been in for an hour and a half, I drained off the fat and placed in a mixture of dark soy and a dash of light, with a bit of chili oil. I also added some star anise into the pan. Then I just turned the temp down, and let it do some nice slow cooking topping it up with some rice vinegar, water and soy (and a bit of basting) for the next three or so hours.
To serve, it was kept simple and just placed on a bed of sticky rice with cucumber, spring onion and some of the thick syrup of garlic-soy sauce. Even better as I had plenty to spare, it also made its way into a salad and a wrap.
5 Comments
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Hi there. This looks delicious! And familiar. I am honoured that you took inspiration from my efforts! Yours looks mega tasty. And am I right in saying that this is your first proper post!
Fantastic. Looking forward to seeing more. Maybe we can give Birmingham the communual pizza oven it deserves!
Hey,
You are right in thinking that this is my first proper post.
The first of many, and I can testify that it was extremly tasty.
The Birmingham pizza oven will exist!
I need pork belly, everywhere I go at the moment it seems to be there, taunting me!
This looks delicious, I haven’t cooked it Chinese style before but I really must rectify that soon.
Congratulations on your first post and welcome to the wonderful world of food blogging
Hey are we on the same wavelength or something? First you do pork belly and then we both get stuff from Paganum! And I see you are new to this – welcome
Ginger – Thanks, I can definately recommend this, pity i did a week too early for CNY! The sauce reduces well and it’s great if you are a garlic fan (well . . i used a hole bulb!)
Helen – Wavelengths do seem synced, all foodies seem to love pork belly (I’ve seen 5 people tweet about it).
I’m definately a newbie to blogging, but not to making tasty food!
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