Crispy Spicey Pork Belly
Gee - I think I made this recipe a zillion times. I was asked about it the other day, when I made and then added it to poached chicken in rolls I made for Sammy's b'day. Garlic-ee and fresh, binds well.
Home Smoked Fish Pie's
- Mis en place
- 8 Star Anise
- 1 tsp Cloves
- ½ Cinnamon stick
- 1 Tbl Sichuan Peppers
- 1 ½ Tbl Fennel Seeds
- 1 Tbl All Spice
- 1 ½ tsp Ginger Powder
- 1 tsp Chilli Powder
- 1 Tbl Flakey Salt
- Heat a fry pan. Add the first six spices and toast for a few minutes, stir. Remove and cool, then place in a motar and grind or a processor. Remove and pour into a small bowl. Add the ginger, chilli powder and flakey salt to this mix - leave aside.
- 1 Pork Belly
- 2 Tbl Hoison Sauce
- 3 Tbl ‘Eight Spice’ spice mix
- 1200ml Chicken Stock
- 2 Thumbs Ginger (rough chop)
- 2 Whole Chilli
- 3 Star Anise
- 1/3 Cup Brown Sugar
- Pre heat your oven to 150 degreesWith a sharpest knife, score the pork belly skin. Check out you tube for a demo. Rub a tablespoon of the spice mix into the cracks you have created by scoring the skin. Turn the belly over and rub the hoison sauce as well as the rest of the spice mix into the belly meat.In a pot, add the chicken stock, fresh ginger, fresh chilli, star anise and brown sugar. Place on medium heat and once the sugar is dissolved pour into a braising or roasting dish. Add the pork belly to the dish, skin side up. Cover with foil and place the dish on a high heat for 4-5 minutes. Place in the oven and cook for 1 ½ hours. Check regularly after this. Once the belly meat is soft and tender, remove the foil and raise the heat of the oven to create the crackle (here i shift the tray to the grill and blast it to achieve the crackle, but im really good at forgetting about this and setting of the smoke alarms)!!!
- This should take about 20 minutes.
Gee - I think I made this recipe a zillion times. I was asked about it the other day, when I made and then added it to poached chicken in rolls I made for Sammy's b'day. Garlic-ee and fresh, binds well.
Mis en Place
2 egg yolks
2 cloves of garlic
Oil in a squeezy bottle
Maldon sea salt
Cracked pepper
English mustard
Method
Place garlic in processor and blitz until fine. Add mustard and egg yolks and blitz again.
While processor is running, add the oil in trickles - takes ages but it should as it might split if it is added too fast. At intervals i add a tablespoon of warm water which prevents the risk of it splitting also.
(the mustard is a stabliser and also aids the risk of it splitting. Back in the day i use to use seeded mustard).
2 egg yolks
2 cloves of garlic
Oil in a squeezy bottle
Maldon sea salt
Cracked pepper
English mustard
Method
Place garlic in processor and blitz until fine. Add mustard and egg yolks and blitz again.
While processor is running, add the oil in trickles - takes ages but it should as it might split if it is added too fast. At intervals i add a tablespoon of warm water which prevents the risk of it splitting also.
(the mustard is a stabliser and also aids the risk of it splitting. Back in the day i use to use seeded mustard).
Home Smoked Fish Pie's
Mis en Place
1 large smoked kahawai pulled from bone and left in large chunks.
250g cream cheese
200g sourcream
1 lemon - zested and juiced.
2 celery stalks chopped finely1 bunch flat leafed parsley
1 onion chopped finely
chilli sambal - 2t
garlic - 3 cloves
100ml white wine - reisling
1. Saute onion, celery until translucent - not coloured, add garlic and chilli and stir quickly. Add wine and reduce a little.
2. Lower heat. Add fish and stir, add lemon zest and juice, cream cheese, sourcream and stir. Fold in chopped parsley.
3. Line muffin tins or pie tins with puff pastry. Place in a few spoon fills of pie filling. Seal with a pastry brush the edges with egg wash (egg whisked up). Place a puff pastry topping on top - crimp edges with a fork.
4 Bake in oven 200 C for 15 minutes.
