EIGHT HOUR PORK BELLY WITH SATAY SAUCE AND ASIAN GREENS.

This is a variation of a recipe from the cookbook Delicious - Home Cooking. I followed the recipe and everything was fantastic except for the peanut relish. It was quite awful to be honest. I have omitted it from this recipe and have added a Satay Sauce. It works very well with the steamed Asian greens with a bit of soy sauce and a splash of flavoured oils.

INGREDIENTS:
1.5 kg boneless pork belly, skin on
Olive oil to rub
1 Tbs sea salt
Steamed Asian greens, to serve
Satay sauce (From Complete Asian Cookbook - Charmaine Solomon)
6 Tbs peanut butter (smooth or crunchy)
1 cup water
1 tsp minced garlic
1/4 tsp dried chilli flakes
2 tsp palm sugar
2 Tbs dark soy sauce
lemon juice to taste
1/2 tsp shrimp paste
Coconut milk for thinning

METHOD:
Preheat the oven to 100C.
Score the pork skin and fat in a criss-cross pattern without cutting into the meat.
Place pork on a rack in the sink and pour over a kettle of boiling water (this will result in crisp crackling)
Dry well with paper towel, then rub the pork skin with the oil and 1 tablespoon of sea salt.
Place the pork, skin-side up, on a rack set in a roasting pan and pour 200 ml water.
Roast for 8 hours or until very tender.
Increase the oven to 220C.
Roast the pork for a further 20 minutes or until the crackling is crisp.
Meanwhile, make the satay sauce and steam the greens.
For the sauce, put peanut butter and water in a saucepan and stir over gentle heat until mixed.
Remove from heat and add all the other ingredients.
It will be necessary to add some coconut milk to make the paste a thick, pouring consistency.
After doing so, check seasonings and add more salt and lemon juice if needed.
Warm the sauce before serving.
To serve, slice the pork belly, garnish with coriander leaves and serve with the steamed Asian greens and satay sauce.

You can see the peanut relish in this picture. It was dry and not too tasty. Next time I cook it I will be serving it with satay sauce. I can see how peanuts go very well with the rest of the ingredients, and I think it is going to be a winner.

SERVES 4 - 6

The crackling was superb, the best one I have made so far and the meat was soo tender. Yum 😍!

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and shred the

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Place t

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad. My husband thought that they were made with mince meat!! Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriander seeds

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the ove

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c

HOMECOOKING WITH TERESA

Search This Blog