Roast pork - chinese style

So here we go, standard recipe and standard preparation. Nothing fancy to see here except a good solid base recipe to start.

The hardest thing was actually finding the meat to do this recipe. I searched high and low, far and wide to find a place that would actually sell pork belly. But i could not track it down at all. (woolies and coles never stocks it, thats about as far and wide as i got) So i asked around a few people at work..


Turns out to westerners, its sold as Pork spare ribs ($9.99/kg). They cut it up into nice thin little strips but i asked if they had a good slab of it outback. Score! 1kg of pork belly with a good score of bones.

Took it home, and began the first step of preparation. Firstly salt THOROUGHLY. It's a big huge chunk of meat, if you dont adequately salt it, each individual slice wont have much flavour. Apply vinegar all over the pork. I'm not sure which one of these two should go first. Then find a nice sunny spot on ure verandah and leave it in the sun for the entire day while you climbing in the glasshouse mountains. Now if the glasshouse mountains are not reachable from your area, you may use the Blue mountains, or any other hilly area to substitute.

I know this goes against all instinct, meat must be in the cold for sure? but in the sun? yeah i agree with you, but i think the salt and vinegar help preserve the meat, at least for the day. My friend, the biltonger, coats his meat with vinegar, dries off with a towel and hangs it up to try for a week, so trust the vinegar =D

Now the rind of your pork should feel nice and hard, rub in copious amounts of chinese five spices. I like to add in cayene peppers and sezhuan peppers to the mix to give it that extra *POW*. Blast it in a broiler for about 30-45 minutes and your done.


yum yum.

make sure you season ure meat well.. and use proper salt, otherwise u get weak tasting pork.

finally. bbq pork time!

=D

capsicum and onion linguine

I'm not very good at pasta and basically if it's not a tomato base i got no idea what to do. So i thought i'd challenge myself with a cream base this time. It turned out quite well actually and i was very happy with it. Perhaps it could be improved with a dash of cheese, or white wine. I had neither in the kitchen unfortunately.

anyways here how i did it.
1) Blend 1 capsicum, 0.5 big onion, 1.5 chillis, paprika, salt and pepper, 3 cloves of garlic, olive oil.
2) Fry up some anchovies until soft.
3) Fry up the blended mixture until it changes from the dark red of capsicum to a more orange colour.
4) Add spices, i used mint and parsley. More italian ones such as oregano, thyme or tarragon would be good substitutes
5) Add butter and cream and simmer.
6) Add salt and pepper to taste

yum =) served with a side of mustard coated pork.. i need my meat =)

getting funcy...

so to add your conventional red curry recipe.

try adding honey, vinegar, soy sauce and mandarin skins. =) interesting =)

though if you are to add bamboo shoots, dont be like me and just chuck em in, make sure u wash them first or perhaps par boil them first, cos they give a certain smell to your dish if you dont.

Very undesirable...

Aunty Winne's recipe

*yawn* this was great fun. Although it seems to have turned out too sugary. I tried to downsize the ingredients for 1kg of eggplants. Oh well, still taste pretty good and fairly close to the real thing. Was very yummy with my egg noodles the next day =)

i'll know better next time.