HOMECOOKING WITH TERESA

According to the author this recipe is "reputed to be Mao Zedong's favourite dish. It is a speciality of Hunan, his home region. It is irresistibly rich and truly delicious. Enjoy with a simple bowl of steamed white rice and pak choi or a mixed vegetable stir-fry". I served it with jasmine rice and steamed Asian greens with a ginger and chili sauce. It was truly delicious!   Ingredients 800g pork belly 1 Tbsp vegetable oil 2 Tbsp rock or caster sugar 3 Tbsp light soy sauce 3 Tbsp dark soy sauce 3cm knob of fresh root ginger, peeled and thickly sliced 2 star anise 1 cinnamon stick 3 dried red chillies about 200ml water 3 spring onions, trimmed and chopped Method Bring a wide pan of water to the boil, then reduce the heat slightly.  Lower the pork belly into the pan (cut in half if it doesn't fit in whole) and simmer for 3-4 minutes. Skim off the scum and froth from the surface. Drain the pork and leave to cool slightly.  Preheat the oven to 170C. Cut the pork belly int

  I had a lot of leftover egg whites from making another recipe and decided to try this recipe using the Thermomix. It is sooo delicious! The raspberry coulis is a must. However, next time I make it, I won't bother mixing the raspberries with the cream. I will just add them on top with the rest of the fruit. If you don't have a Thermomix, you can easily adapt it, but here is a link to another recipe I made before: Brown sugar Pavlova Difficulty:  medium Preparation time:  30min Total time:  5h 30min Serving size:  12 portions Ingredients Raspberry coulis 200 g fresh raspberries, or frozen raspberries 100 g caster sugar 20 g lemon juice Pavlova 330 g white sugar 250 g egg whites (approx. 8 egg whites), room temperature 1 pinch cream of tartar 1 tsp white vinegar 1 tsp natural vanilla extract 2 tbsp cornflour Raspberry cream 600 g pouring (whipping) cream 20 g frozen raspberries, thawed and well-drained 500 g fresh mixed berries, for garnishing Preparation Raspberry coulis Place