Glazed Pork Belly

Blackcurrant and Balsamic Glazed Pork Belly

Glazed Pork Belly

Did you know that blackcurrants contain three times more Vitamin C than oranges? Or, that blackcurrants contain 50% more antioxidants than blueberries? Blackcurrants are considered one of the best natural sources of antioxidants, vitamin C and polyphenols in the world. They have long been thought of as the original superfood; proving you don’t need to buy overpriced fruits, with names you can’t pronounce from the Amazon to harness the super power of natural produce.

With over 700 Canterbury Blackcurrants squeezed into every bottle of Barker’s of Geraldine Squeezed NZ Blackcurrant Fruit Syrup, it is a rich and natural source of antioxidants. Try adding a dash of Barker’s of Geraldine’s Squeezed NZ Blackcurrant Syrup to your next meal for a boost of antioxidants!

Ingredients – Pork Belly

  • 1KG of pork belly
  • 2 tbs of olive oil
  • 6 sprigs of fresh rosemary
  • Freshly ground sea salt
  • Boiling water to fill roasting tray

Ingredients – Glaze

  • ½ cup of Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup
  • ½ cup of balsamic vinegar
  • ½ cup of water
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic – whole, crushed

Slow Roast Pork Belly

Method

  1. Preheat a fan-forced oven to 150C.
  2. Place the pork belly on a clean, dry cutting board and pat well, all over with paper towel. Using a sharp knife, score the fat of the pork belly at 1cm intervals in a crisscross pattern; be careful not to cut into the meat. Scatter the pork belly liberally with salt and allow to rest for five minutes before patting well with paper towel.
  3. Fill the bottom of a roasting tray with boiling water; be careful to ensure that the liquid does not touch the bottom of the roasting rack. Place the rosemary sprigs on the roasting rack and place the pork belly on top of the rosemary sprigs. Rub the pork belly with olive oil and lightly salt.
  4. Place in oven for 2 ½ hours, topping up the water as needed.
  5. Meanwhile, place the Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup, balsamic vinegar, rosemary sprigs and garlic cloves in a small bowl, mix well and allow to sit.
  6. Remove the pork belly from the oven, increase oven temperature to 180C, brush entire pork belly well with Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup glaze, ensuring you apply several coats and return to oven for 30 minutes.
  7. Meanwhile, remove rosemary sprigs and garlic from Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup mix, add water and place in a small pot, over a low heat and allow to reduce to your taste, mixing as needed. Once the liquid has reduced and thickened, place into a serving bowl and serve with pork belly.
  8. Remove pork belly from oven and place under a hot grill to allow fat to crisp and bubble – keep a careful watch over this as it will only take a few minutes.
  9. Slice the pork belly into 4cm wide pieces and serve with Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup glaze reduction, mashed potato and greens.

Enjoy!

15 Minute Monday – Chicken Larb Gai

 

delicious. - March 2010, Page 102. Photography by Ian Wallace.

delicious. – March 2010, Page 102.
Photography by Ian Wallace.

Chicken Larb Gai with mint and basil is a Thai-inspired dish that is perfect for those midweek dinners when you want something quick, easy and light. It doesn’t need oil, so the meat has a lovely light, un-fried quality to it. Served with rice, it’s a satisfying main meal.

Ingredients

  • 150ml salt-reduced chicken stock
  • 500g chicken mince – you could also use pork mince if you’d like
  • 1/4 cup (60ml) fish sauce
  • 5cm piece ginger, cut into matchsticks
  • 1 long red chilli, seeds removed, cut into matchsticks
  • 1 tsp sugar
  • 2 tbs lime juice, plus extra lime wedges to serve
  • 1 cup mint leaves
  • 1 cup basil leaves
  • 1/2 cup coriander leaves
  • 1 Lebanese cucumber, thinly sliced
  • 1 small butter lettuce, leaves separated
  • 2 tbs roughly chopped salted peanuts

Method

  1. Heat the chicken stock in a wok or large frypan over medium-high heat,  add the mince, fish sauce and ginger. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until the meat has browned and cooked through. It might stick at first, but keep stirring!
  2. Add the chilli and sugar and cook, stirring, for 2 minutes, then transfer the mixture to a large bowl.
  3. Add the lime juice and most of the mint, basil and coriander to the warm mince mixture, then gently fold through, allowing the herbs to wilt. Taste and adjust the lime juice, fish sauce and salt to your liking.
  4. Arrange the cucumber and lettuce leaves on 4 serving plates. Use a slotted spoon to pile the larb gai over the top. Scatter with the peanuts and the remaining mint, basil and coriander, then serve with the lime wedges.

Enjoy!

Dumplings!

Ben has recently proclaimed that his favourite food ever is dumplings. Boiled, steamed, pot sticker or even gyoza – he is sold! And you know what, I love them too. Delicious morsels of tasty meat and silky wonton wrappers – what’s not to love?

This tasty recipe is for a quick, simple and delicious boiled dumpling; which I can’t more highly recommend you try!

Ingredients – Dumplings

  • 500g pork and veal mince
  • 150g minced fresh prawn meat
  • 1 large brown onion
  • 4 cloves of garlic
  • 1 large carrot
  • 1 tsp of lemongrass
  • 1 bunch of coriander
  • 2 tbs of rice wine vinegar
  • 1 tbs of sesame oil
  • 1 tbs of fish sauce
  • 1/2 cup of breadcrumbs – more if the mixture is still too wet
  • 2 packets of wonton wrappers

Ingredients – Dipping Sauce

  • 1/2 cup of soy sauce
  • 1/4 cup of rice wine vinegar
  • 1 tbs of sesame oil
  • 1 tbs of fish sauce
  • 1 tbs of fresh chopped chilli
  • 1/2 bunch of chopped corriander leaves

Method

  1. Put the onion, carrot, garlic and stalks from the coriander in a food processor and blitz until finely chopped.
  2. Add the mince, prawn meat, lemongrass, 1/2 coriander leaves, rice wine vinegar, sesame oil, fish sauce and breadcrumbs to the food processor and mix to combine.
  3. Now onto folding the dumplings – there are many, many ways to do this. If you have a sure thing technique then go for it! But, what I like to do is grab a wonton wrapper, place 1 tbs of mixture in the centre, wet the edges of the wrapper with water, fold to form a semi-circle, press tightly to seal, now pinch the edges to form a pleat – I can usually do about 4 per dumpling, place on a dry surface and repeat!
  4. Pressing the edges to form a seal and pleating will ensure that your dumpling is water tight – this means when you plonk them in the water to cook they won’t explode or get all soggy and gross.
  5. Bring a large pot of boiling water to a rapid boil, add the dumplings in batches so they don’t stick together, cook for 4-5 minutes.
  6. Meanwhile, add all ingredients for the dipping sauce to a bowl and mix well to combine
  7. Remove from the water, drain and serve with the dipping sauce.

Enjoy!

15 Minute Monday – Sweet and Sour Pork

Hi my name is Jessica and I love pork.

That’s it plain and simple. I love pork in any which way it can come – pork chops, bacon, ham, jamón ibérico, prosciutto – I love it. Unfortunately for me Ben isn’t as bigger fan of this delicious anomal as I am, but he is well and truly coming around to it thanks to my delicious recipe for sweet and sour pork.

After some research and recipe tweaking and I have come up with a recipe for the most delicious, succulent and non-deep fried sweet and sour pork that you will ever have. In fact, this recipe has become a weekly request in my house with pork finding its way to our shopping trolley without my guiding hand. So ditch the take-away menu and the jars of suspiciously gelatinous, fluro ‘sweet and sour sauce’ because this recipe is chinch to make and it is delicious!

Ingredients

  • 600g of pork – I use heart smart steaks, diced. You can use chicken if you’d prefer
  • 2 tbs of cornflour
  • 2 tbs of plain flour
  • 1/2 tsp of salt
  • 1 tbs of peanut oil
  • 1 medium brown onion – halved and sliced
  • 1 large red capsisum – cut into strips
  • 1 large carrot – cut into matchsticks or julienned if you’re feeling fancy
  • 1 head of broccoli – cut into florets
  • 3/4 cup water
  • Steamed rice to serve

Ingredients – Sweet and Sour Sauce

  • 2 tbs white vinegar
  • 1 tbs shao sing wine (Chinese cooking wine) or rice wine vinegar
  • 1 tbs honey
  • 2 tbs soy sauce
  • 2 tbs sweet chilli sauce
  • 1/2 tsp sesame oil
  • 1 tbs oyster sauce
  • 1 tsp fish sauce
  • 1 tsp tamarind paste
  • 1 tbs ketchup manis
  • 2 cloves of garlic – minced
  • 1 tbs tomato paste

Method

  1. Place the pork, cornflour, plain flour and salt in a bag, combine, add pork and shake/rattle/roll to evenly coat the pork. This coating works thicken the sauce and to provide a healthy version of the delicious coating you get on sweet and sour pork in Chinese restaurants without having to deep fry the pork.
  2. Combine all sauce ingredients in a bowl and mix well to combine.
  3. Meanwhile, heat peanut oil in a large pan over high heat. Add onion and fry until translucent.
  4. Add pork and stir well to ensure all sides brown.
  5. Meanwhile, cook rice in rice cooker as per packet instruction, if you have a steamer tray on your rice cooker add your vegetables to the steaming tray halfway through cooking. I like to add the harder vegetables to the bottom layer i.e. carrot and broccoli stalks, then the softer vegetables like capsicum on the top layer.
  6. Once the pork has browned add the sauce, water and stir to coat all pieces of pork. Add the vegetables, reduce to a low heat and cover to simmer for five minutes or until the pork is cooked.
  7. Serve with steamed rice. 

Now I can’t go past a post on pork without one of my favourite pork quotes….

Pressure Cooker Char Siu Pork

Image: Super Food Ideas - August 2011, Page 60. Photographer: Mark O'Meara.

Image: Super Food Ideas – August 2011, Page 60. Photographer: Mark O’Meara.

This is a recipe for the lovely, sticky, red-coated pork that you see hanging in Chinese restaurant windows. Char siu is of Cantonese origin where skewers of pork are marinated in a honey, hoisin sauce and then roast in oven to charred, savoury and sticky sweet perfection.

This recipe smells divine as it cooks and is so easy to make. If there is a pork recipe that defines Chinese cooking, I think char siu would be it! And let’s face it, who doesn’t want an excuse to eat pork.

Ingredients

  • 1 tbs peanut oil
  • 2 tsp sesame oil
  • 1/2 cup of hoi sin sauce
  • ¼ cup of light soy sauce
  • ¼ cup dry sherry or Chinese shoasing wine or rice wine vinegar
  • 1L of chicken stock
  • 1kg of pork belly – bones removed
  • 2 tbs honey
  • 1 tsp Chinese five-spice
  • 1 tbs red fermented bean curd – available from Asian grocers
  • 3 drops of red food colouring (optional)
  • A large pinch of white pepper (optional)
  • Serve with steam rice, steamed Asian greens and top with fried shallots

Method

  1. Set your pressure cooker to sauté. Add the soy sauce, sherry, stock, bean paste, food colouring, pepper, Chinese-five spice and ¼ cup of hoisin sauce. Allow to cook for five minutes or until slightly thickened.
  2. Score the top of the pork cutting through the skin in straight lines at 1-1.5cm intervals. Add the pork to the pressure cooker, turn to coat and submerge in the sauce – dependent on the size of your pressure cooker you may need to cut the pork in half.
  3. Set your pressure cooker and allow to cook for 30 minutes on medium heat.
  4. Remove the pork from the pressure cooker, allow to mildly cool and cut into 18 even-sized pieces. Reserve the cooking liquid.
  5.  Combine the honey, sesame oil, ¼ cup of hoi sin sauce and ¼ cup of cooking liquid in a bowl and set aside.
  6. Heat the peanut oil in a frying pan over a medium heat. Add the pork and cook for 5-10 minutes, brushing with honey mixture every minute, until golden brown and well coated.
  7. Meanwhile, place 1 cup of the cooking liquid in a small saucepan over medium-high heat, bring to the boil and reduce to simmer for 3-5 minutes or until slightly thickened and almost syrupy.
  8. Serve the Char Siu pork with steam rice, steamed Asian green and sauce; top with crispy shallots.

Enjoy!

Asian Glazed Pork Chops

This meal is so easy to prepare and even easier to eat. While it does take some time to cook, preparation is a breeze. It is perfect for a midweek meal to set and forget while you clean, work, look after kids or relax in the bath as I did. It is so tasty that you could serve it at a dinner party, with all the components placed on the table for guests to serve themselves and I am sure the recipe won’t stay a secret for long!

Ingredients

Pork

  • 700g pork – you can use chops, belly, strips etc. I used chops but it is entirely your choice
  • 1L chicken stock
  • 3 tbs soy sauce
  • 3 tbs rice wine vinegar
  • 1 tbs honey
  • 2 tbs sweet chilli sauce
  • 1 tsp sesame oil
  • 3 cloves of garlic – minced
  • The roots of 1 bunch of coriander
  • 1 long green chilli halved and sliced – don’t worry about this chilli being too hot, the bigger they are the milder they are. If you are concerned about the heat remove the seeds and the white membrane which is the hottest part of the chilli
  • 2 tsp Chinese five spice

Vegetables

  • 1 leek – white part only
  • 2 bok choy or pak choy
  • 1 red capsicum
  • 2 tsp sesame seeds
  • 1 tbs soy sauce
  • 1 tbs olive oil
  • 6 drops sesame oil
  • Brown rice to serve
  • Fresh coriander leaves to serve

Method

  1. Preheat oven to 180⁰C.
  2. Place the stock, soy sauce, rice wine vinegar, honey, sweet chilli sauce, sesame oil, garlic, coriander roots, green chilli and Chinese five spice in an oven proof dish and mix to combine. Ensure that the honey and sweet chilli sauce are fully dissolved in the sauce.
  3. Score any edged fat on the pork chops in 1.5cm intervals, add to the dish and turn to coat. Place either a lid or al foil over the dish and place in oven to cook for 1 hour and 15 minutes, turning half way through cooking.
  4. Remove the pork from the oven, turn, uncover and place in the oven for 10 minutes each side.
  5. Meanwhile, cut the bok choy into 3cm lengths, cut the leek lengthways and finely slice and cut the capsicum into strips.
  6. Add the olive and sesame oil to a pan and heat, add the leek and stir until tender.
  7. Add the bok choy, capsicum, sesame seeds and soy sauce. Cover and allow to steam – you may need to add a dash of water here if the vegetables appear to be sticking.
  8. Remove pork from oven and serve in a bowl with steamed brown rice, vegetables. Top with the juices from the pork and fresh coriander leaves.

Enjoy!