Fried rice with pork three-ways
- Pork belly
- Long grain rice
- Chinese sausage (lup chong)
- Speck (smoked pork belly)
- Spring onions
- Red onion
- Frozen peas
- Soy sauce
- Cooking sherry
- Queensland nut oil
- Iodised salt
- Black pepper
- Cook rice in the morning and refrigerate.
- Slice the lup chong.
- Dice the speck.
- Cook the pork belly in a hot oven (220 °C) for 40 minutes to create cracking.
- Slice the spring onions. Slice the white on an angle for a fancy look and the green on a right angle for a more traditional look.
- Slice the red onion into large slices.
- Slice the chillies. You need to figure out whether you want to remove the seeds or not. The chilli seeds add to the heat. I kept the seeds, mainly because I’m lazy.
- Heat a wok to a smoking hot.
- Squirt in some Queensland nut oil and start to fry off the spring onion greens and red onion.
- Add in the speck and lup chong and stir fry until the Chinese sausage and fancy bacon takes on some colour.
- Toss in the chilli and stir fry and add a splash of cooking sherry along with the marmalade.
- Add in the cold rice and break up with the spatula. Add some soy sauce and keep everything moving in the wok.
- With a sharp, heavy knife cut the pork belly into cubes.
- Press down the spatula on the rice to get more contact with the hot metal of the wok. Doing so enables a better Maillard reaction. I add marmalade because the sugar will assist with this process.
- You want a crunchy rice texture and mouthfeel.
- Once the rice is crunchy, turn off the heat and then stir through the pork belly and the fancy shaped spring onion white bits.
I know there are lots of spelling variations for Chinese sausage. The way I’ve spelt it in the ingredients is how we used to say it as kids at home. I don’t mind how you spell it.
Crispy pork belly with baby beetroot, sugar snap peas, mini asparagus, fennel, red onion, parsley, goat cheese, halloumi, lime juice, olive oil, and cherry tomato salad
I bought the baby beetroot ready to serve from Coles.
I cooked the sugar snap peas and mini asparagus in boiling water and flash cooled them in ice water.
The fennel and red onion were sliced thinly with a mandolin (using the safety guard).
The halloumi was washed, dried, and fried to remove any squeakiness.
The cherry tomatoes and pork belly were cooked in a hot oven for 40 minutes.
Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum
Happy Saturday night everyone. For more of a story check out the post at Yummy Lummy.
- Udon noodles
- Coconut cream
- Choy sum
- Pork belly
- Fresh prawns
- Dry the skin of the pork belly strips and place into a hot (200 °C) oven for 45 minutes to get the crackling crispy.
- Cook the Udon noodles in boiling water for about 7 minutes and then with 2 minutes to go, toss in the choy sum.
- Rinse the noodles and choy sum in cold water and drain.
- Heat a skillet with the leftover fat from the pork belly and sautée the garlic gently.
- Add the noodles and choy sum.
- Pour in some coconut cream and bring it to a boil and then reduce the heat to a simmer.
- Add in the prawns and cook through.
- Cut the pork belly into small pieces and add to the skillet.
- Transfer everything to a bowl and eat with chopsticks.
The meal was delicious. The question is, is this Asian or Italian?
I indulged in a tuck shop lunch today of hot chips. To balance that indulgence I went with a meal in my fast slow cooker. Pork belly with some sliced cabbage is quick easy and tasty.Continue reading “Pressure cooker pork belly with cabbage curry”
I had another good day at work. I love that I work with great people. I still had some things to work on from home so I needed something that I could just put in the oven while I worked.Continue reading “Iron-clad oven-cooked pork belly with crispy crackling, frozen greens, onion, strawberry jam, and cherry tomatoes”
Check out the full post at Yummy Lummy.Continue reading “Iron-clad pork belly and Otis Dining Hall truffle noodles Cacio e Pepe”
So tonight I tried something a little different. Sometimes when I cook a strip of pork belly, in an effort to get some crackling, the muscle meat may become a little dry. To protect the muscle meat I tried tying metal knives on either side of the strip and hoping the metal would conduct sufficient heat to cook my pork flesh and prevent too much dehydration from the meaty surface.
It worked perfectly. The crackling was fantastic and the porky muscle meat was tender, juicy, and succulent.Continue reading “Iron-clad oven-cooked pork belly with pressure cooker cabbage”