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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in mirin (1)

Thursday
Nov182010

Chinese crisp-roasted pork belly with soy and ginger dressing

DateThursday, November 18, 2010 at 9:42PM

WOWEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE! This was good.

On Monday I promised to share the recipe for the crispy pork belly that went down so well with the smoky eggplant and chilli relish. Those of you who read that post might be surprised that the relish is not included in the title. My dinner guest, Katy, may beg to differ (she was rather taken by the relish), but I think the recipe has enough going for it as a standalone dish. Of course the relish made it all the more special, but it would have been pretty damn fine without it. 

The recipe for the pork is another from Stephanie Alexander’s trusty tome, The Cook’s Companion. I had made crispy roast pork belly in the past, but was looking for an Asian twist. Alexander’s method is much the same as my own, except that she boils the pork belly for two minutes before marinating and salting it.  I am not sure why this helps, but it seems to work wonders for the crackling, which was the crispiest I have ever achieved. As my colleague Thomasin said when I told her about it, “If I'm going to eat fatty pork (which is one of life's greatest pleasures), I want a nice crisp skin on it.” Agreed. 

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AuthorVix | Comment17 Comments |
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