Crispy pork belly ba­con with egg-fried rice and burnt chilli sauce Burnt chilli dip­ping sauce with crispy gar­lic


Food and Travel (UK) - - Recipes -

150g pork belly, skin re­moved 1tbsp cas­sia bark (or ground cin­na­mon), toasted

3 fresh bay leaves

1tbsp co­rian­der seeds, toasted 1tbsp white pep­per­corns, toasted

1tbsp fen­nel seeds, toasted 1 bulb gar­lic, sliced in half hor­i­zon­tally, plus 4 gar­lic cloves, pounded to a paste

2 ba­nana shallots, sliced in half 2litres veg­etable oil

1 large egg, beaten

150g cooked jas­mine rice, cold 20ml soy sauce

4tbsp burnt chilli dip­ping sauce, to serve (see recipe, right)

10g chives, chopped, to gar­nish

food ther­mome­ter

First, blanch the pork belly to re­move im­pu­ri­ties. In a large pan, heat enough wa­ter to sub­merge it. When sim­mer­ing, add the pork belly and 2tbsp of salt. Sim­mer for 10-12 min­utes un­til the pork is warm through­out, skim­ming off any scum. When cooked, rinse the pork belly un­der cold run­ning wa­ter.

Bring a sep­a­rate large pan of wa­ter to a sim­mer and add all the spices, the gar­lic bulb, shallots, re­main­ing salt and warm pork belly, mak­ing sure they are all com­pletely sub­merged. Cover and sim­mer for 3 hours. When cooked, re­move the pork belly from the pan and set aside. Strain and re­serve the liquor.

Heat the oil in a large, deep pan to 160C/310F. Care­fully sub­merge the pork belly and deep-fry for 8-10 min­utes un­til the belly is crispy (be care­ful of spit­ting fat). Re­move the belly from the oil and set aside to cool, then slice width­ways to get half-crispy, half-soft thick chunks of pork-belly ba­con.

Heat 2tbsp oil in a large wok to a high tem­per­a­ture. Fry the gar­lic paste un­til golden brown, then add the beaten egg and stir a few times so it scram­bles in big chunks. Add the rice and scrape con­stantly, mak­ing sure it doesn’t stick to the wok (lower the heat if this hap­pens). Stir-fry the rice for a fur­ther 3-4 min­utes un­til it dark­ens a lit­tle and smells a lit­tle smoky. Add the soy sauce and 30ml liquor from brais­ing the pork belly – just enough to loosen the rice.

Serve the rice in bowls, topped with the pork belly, burnt chilli dip­ping sauce and a good sprin­kling of chives. 1litre veg­etable oil

1 large gar­lic head, peeled and crushed

500g long red chill­ies, pricked with a fork

100ml fish sauce (or soy sauce) 50ml oys­ter sauce (op­tional) 50ml dis­tilled white vine­gar

50g palm sugar (or soft dark brown sugar) co­rian­der leaves, chopped, to gar­nish

food ther­mome­ter

Heat the oil in a large saucepan un­til it reaches 180C/350F.

While this is heat­ing, pre­pare a tray lined with kitchen pa­per, plus a sieve placed on top of an­other pan that is deep enough to con­tain the used oil.

Check the oil is hot enough by drop­ping in a lit­tle gar­lic and see­ing how it re­acts; it should fizz lots but then set­tle quickly to a gen­tle bub­ble. If it makes a loud noise, the oil is too hot. When ready, add all the gar­lic and stir care­fully with a long­han­dled spoon to sep­a­rate any clumps. Fry for about 1 minute un­til the gar­lic be­gins to turn golden brown, then very care­fully pour the oil through the sieve and set aside. Tip the gar­lic from the sieve onto the kitchen pa­per; it will crisp up as the oil drains off and cools.

Char the chill­ies un­der a hot grill, but keep an eye on them as if they’re black all over they will end up be­ing very bit­ter. Al­low to cool slightly, re­move the stems and blitz in a food pro­ces­sor straight away – the resid­ual heat from the still-warm chill­ies makes the sauce come to­gether bet­ter. Add the re­main­ing in­gre­di­ents (ex­cept co­rian­der), plus 6tbsp of the gar­lic oil, to a food pro­ces­sor and blitz un­til com­bined; the sauce should be a light red– or­ange colour and taste sweet, sour and hot. At this point, the mix­ture can be stored in a ster­ilised jar in the fridge in­def­i­nitely. If you are serv­ing im­me­di­ately, top with crispy gar­lic and co­rian­der leaves.

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