WoW what a fabulous dinner, aromatic sticky naturally sweet juicy pork and once again I had to fight the hoards off with chopsticks! Simple one pan cook with mouthwatering results goes great tossed through noodles, rice or stuffed into pancakes. I served this with pan seared multiple greens, julienned carrots and rice.
Prep Time 5 minutes / Marinating Time 0hrs - 24hrs / Cooking Time 1 hour ish
Ingredients
(serves 3-4)
1kg belly pork piece
2 tsp five spice
(want to make your own see below)
2 ltr home pressed natural apple juice
sea salt
white pepper
The longer you can marinate your pork the better, I will often marinate the pork for 24hrs, this seems to make some people feel daunted, it is no big deal, it takes five minutes the night before and then you are good to go and the pork is loaded with so much more flavour, but if you only have a few minutes don't worry the flavour is almost as good.
To marinate rub the the belly pork with the five spice, salt and pepper, place in a deep plastic tub and pop in the fridge to marinate anywhere from 30 minutes to 24hrs.
Pre heat the oven to 160 degrees C / 320 F, in a small but deep roasting tin place the belly pork, add the apple juice and cover with baking paper and then tin foil to create a seal, pop in the oven and slowly cook for approx 1 hour or until you feel you could pull the joint apart easily with a fork. I decided to slice the joint for this dish but you can easily pull the pork.
Remove from the oven and leave on the side for 15 minutes to rest and absorb the cooking juices, if you are going to serve this later leave in the cooking juices until completely cool this makes the belly pork even more succulent, that's is simple.
To serve I pan seared a bunch of greens and julienned carrots and steamed some rice and then tossed together and served with the pulled pork on top. This pork also goes great in a toasted bun topped with a apple slaw.
Five Spice Powder
(makes 2 tbsp)
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp toasted fennel seeds ground
1 tsp whole star anise ground
1 tsp toasted szechuan peppercorns ground
Mix all together, yields approx 2 tbsp in total, keep in a air tight glass jar until needed, best used within three months of making.
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