Wednesday, 31 March 2010

Spiced pork belly



This is a nice thing to do with pork belly, as it can be quite rich and the spiciness of the coating cuts through the fat and the gloop and is really quite delicious.
So, get a boned piece of pork belly with the skin scored (again, you might have to venture to a butcher for this - but probably only the butcher counter at Waitrose).

Make up a spiced paste that consists of:
1 2cm piece of ginger
2 cloves garlic
3 tablespoons sherry vinegar
1 teaspoon of dried red chilli flakes (or more if you like it really spicy)
1 tablespoon honey

Chop roughly and then pound to a pulp in a pestle and mortar, or grind the whole thing up in a processfor for a bit. Put the pork skin-side up in a roasting tin and spread with the paste.


I bunged my bit of belly in the oven at 220C for 20 mins and then at 180C for 50 minutes with ten minutes' rest. If I hadn't had the paste on the top, which I didn't want to burn the shit out of, I'd have roasted it full pelt for maybe 30 minutes and then rested for 20 or something.

We had this with stir-fried long-stemmed brocolli, tossed with oyster sauce and it was a pretty cheerful protein-and-greens dinner.


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