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.
1 comment:
did you get that broiler thing in australia? i'm trying to find out where you can buy them...
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