Exclusive TV sneak peeks, recipes and competitions, Fried red shallots, to serve (available from Asian grocers), 125 ml (½ cup) Shaoxing (Chinese rice wine) or dry sherry. Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers. 7. I also add a little sugar for balancing sweetness. Thank you. Divide the pork belly, bok choy and pickled radishes between plates and scatter with fried shallots. This website uses cookies to improve your experience while you navigate through the website. At the tiny chance of any being left over, cut the pork into bite sized pieces and serve with toothpicks and the caramelised chilli as a dipping sauce the next day – yum! Required fields are marked *. Cook and serve this for a special occasion dinner and wow your guests with melt-in-your-mouth succulent pork belly, crispy crackling and flavours to die for. The five spice mix, along with some dried chilli flakes, go in next. Allow 24 and preferably 36 hours for marinating the meat; the pickled radish also needs to stand for at least 6 hours. For the apple sauce: place all ingredients into a small pan with lid. Simmer gently until the pork belly is very tender (30-45 min). As well as Chinese flavours like five spice mix and Shaoxing rice wine, there’s a Thai influence too. Besides nutrition and contrast, I think the greens nicely add the last of those Chinese balancing flavours: salty, spicy, sour, sweet and bitter. I discovered that its origins are said to lie in the desire for a balance of five flavours rather than individual spices. But it isn’t a wholly Chinese dish. Place the pork in a dish or tray and rub salt into the skin, getting into the score marks. By that time, the sauce should be thick, shiny and taste wonderful. SBS acknowledges the traditional owners of country throughout Australia. Chinese Five Spice Pork Belly is a special occasion dish that always receives rave reviews. 2. But it can sometimes include other spices like black pepper, nutmeg, and ginger. You will need to start this recipe 2 days before serving. 3. Try Five Spice Pork Belly with coconut rice topped with crispy onions plus lots of stir-fried greens. It should be perfectly cooked in five minutes or so. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. Taste, and add more seasoning if needed e.g. I use free-range belly pork for this dish as it has bags of flavour. These cookies do not store any personal information. © Moorlands Eater. But opting out of some of these cookies may affect your browsing experience. Try Five Spice Pork Belly … Mix well together and put to one side. Stand for 15 minutes, then drain, give a quick rinse and drain again. Take the saucepan off the heat and allow to cool for about 10 minutes. Try it with coconut rice topped with crispy fried onion rings plus stir-fried greens, sprinkled with toasted sesame seeds. Tasty, crunchy baguettes reall, Only one thing for it when you have leftover garli. Just cook the rice with half coconut milk, half water. Add the chopped garlic and return to medium heat for 7-8 minutes or until the garlic begins to turn slightly light brown. Take the egg noodles and loosen the strands. Take the flat piece of belly, dry the rind and score deeply with a sharp knife. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Meanwhile, whisk ½ cup hoisin sauce, ½ cup soy sauce, 3 Tbsp. The long marinating time ensures that the flavours penetrate deep into the meat. Rub the paste into the meat side only, getting well into the cuts. ©2020 Salt Media Ltd. All Rights Reserved. Add all the remaining ingredients EXCEPT the coriander leaf and lime juice. As well as the extra flavour, they bring moreish crispy texture. Preheat the oven to 160°C/325°F/Gas Mark 3. | All eggs are 55-60 g, unless specified. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Super-simple porridge for 1 on a frosty morning: Loved this fabulously creamy-tasting rice pudding, Now that's what I call a Sunday roast! The best of both worlds! Put a wok or large frying pan over moderate heat (it will need a lid later). Pork belly buns are very popular these days. Add the radishes and stand for 6 hours. Five Spice Pork Belly is a rich blend of cubed pork braised in a spicy tomato sauce. Check the seasoning, tinker a little by adding more fish, soy sauce or sugar. Serve the pork cut into thick chunks with apple sauce, roasted vegetables and creamy mashed potato. Place the vinegar, sugar and remaining salt in a stainless-steel bowl or glass jar and stir until fully dissolved. If it looks a little thin, bubble with the lid off for a few minutes. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Place the garlic bulb halves and onion slices in the base of a large roasting tin and place the pork belly … Five Spice Pork Belly is a rich blend of cubed pork braised in a spicy tomato sauce. Simmer with lid on for about 10 minutes until cooking apples are fluffy. Place in the fridge, uncovered, to allow the pork to dry overnight or for at least 1 hour. To serve, divide the egg noodles between serving plates, twisting to make a small mound. Take the flat piece of belly, dry the rind and score deeply with a sharp knife. But while I can’t promise you that, I think I can offer you a pretty enjoyable meal with this recipe. Add the onions to the pan and cook, stirring often, until they're softening and starting to brown (10-12 min). Stir-fried, iron-rich greens, slightly bitter, are good alongside too. Excerpts and links may be used, provided that full and clear credit is given to Moorlands Eater with appropriate and specific direction to the original content. My main co, Superb starter to begin a superb Sunday lunch at @, Simple but classic brekkie today: boiled egg & sol, Proper chips, double fried, in homemade crusty whi, Today's Friday baking was these incredibly easy Ja, A black and white image for a change. more fish sauce or chilli flakes. Put a lid on. For the marinade, place the garlic and salt in a mortar and pestle and pound until a paste forms. dumplingsisters.com/recipes/five-spiced-pork-belly-stir-fry Roast for 15 minutes, then reduce the temperature to 140˚C and turn the pork belly upside down. Add the bok choy and cook for 20 seconds, then drain. Combined with hoisin sauce and sugar, it gives a delicious rich brown glaze to pork belly. All that’s left to do then is add a tin of chopped tomatoes, water, a good dose each of fish sauce, Shaoxing rice wine, dark soy sauce (richer and less salty than light soy sauce). Stir together and simmer sauce for 5-10 minutes to reduce down until it is slightly sticky. https://www.pork.com.au/recipe/chinese-five-spice-braised-pork-belly/2258 In my Five Spice Pork Belly, the spices form an incredible sauce with tomatoes, onions, garlic, ginger, Thai fish sauce, Chinese Shaoxing rice wine and dark soy sauce. Cover and refrigerate for at least 24 hours or up to 36 hours, turning the meat every 6-8 hours. Half a teaspoon each of ground coriander and ground cinnamon is nice too. 4. By clicking “Accept”, you consent to the use of ALL the cookies. Once the water is boiling, add the noodles and stir for 30 seconds, then use a spider ladle or sieve to remove the noodles and place them in the bowl of cold water for 5 seconds, before returning to the boiling water for another 30 seconds. 6. Stir well, bring to a boil, then turn down the heat to a simmer. Turn the oven on to grill for a few minutes to give the crackling a final blast, watching carefully that it doesn’t burn. You’ll want to gently simmer it until the pork is meltingly soft. Have you made Five Spice Pork Belly? When the rice is almost cooked and nearly all the liquid absorbed, take it off the heat and leave it to sit, with a lid on. In part, that’s due to the relatively high level of fat. Jamie Oliver shares his recipe for Chinese five spice roasted pork belly with spiced apple sauce. Rub the rind all over with Chinese five spice, oil and salt. Stir in the garlic, ginger, fennel seeds and finely chopped coriander stems. www.theeatingtree.com/2015/04/18/chinese-five-spice-pork-belly | All vegetables are medium size and peeled, unless specified. You also have the option to opt-out of these cookies. Add the pork to the marinade, stir to coat well, making sure all the meat is submerged. For the pickled radishes, thinly slice the radishes and place into a bowl with half the salt. In between. 1. I make it in a large frying pan, or you could use a wok. You could get a slab of belly pork, but I use thick slices like these from The Village Butcher Ipstones. Mix the five spice and oil together to form a paste. Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter. Remove from the heat immediately. The spices usually found in there are Sichuan pepper, star anise, cinnamon, fennel, and cloves. To serve, cut pork belly into 4-5 slices, divide between plates and soon over some sauce. Necessary cookies are absolutely essential for the website to function properly. Leave a comment & rate the recipe below. As you might guess from its title, this easy recipe for a rich pork dish uses Chinese five spice powder. For the egg noodles, bring 2 litres of water to the boil in a large saucepan and add the salt and oil. Meanwhile, fill a large bowl full of cold water. Served with my suggested accompaniments, including a sprinkle of toasted sesame seeds, Five Spice Pork Belly really does have it all.