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Penne pasta and cheesy white sauce after the oven
Penne pasta and cheesy white sauce before the oven
Penne pasta and cheesy white sauce (Mac and cheese) with pesto, pork belly, and cherry tomatoes.
Check out the post for the full recipe in all its glory over at Yummy Lummy!
Chilli, Lup Chong, Marmalade, Pork belly, Red onion, Speck, Spring onions
Instructions
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.
Cooking fried rice in a wokCooking fried rice in a wokFried rice with pork three-waysFried rice with pork three-ways
Notes
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.
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.
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.
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.