171 rating
5-5 stars based on 179 reviews


We would like to show you a description here but the site won’t allow us.

Background. A Light Heavyweight Championship bout between the current champion Jon Jones and Glover Teixeira briefly linked as the event headliner at UFC 169, and ... Киево-Печерский лицей № 171 "Лидер" - это учебное заведение нового типа!, сильный ... МОЗ України; Наказ, Норми, Правила, Перелік, Форма типового документа, Паспорт, Вимоги від 12 ... Øsdal er eksperter i alt inden for paller. Uanset om det drejer sig om brugte paller, engangspaller, EU paller, plastiic paller eller bare pallerammer These are two masterpieces from the time of the brilliant Mughal civilization, which reached its height during the reign of the Emperor Shah Jahan. The fort contains ... Indian Airlines Flight 171 was a Caravelle that crashed while attempting an emergency landing at Bombay Airport on 12 October 1976, killing all 95 persons on board. Верховна Рада України; Кодекс України, Кодекс, Закон від 05.04.2001 № 2341-iii (Редакція станом на 10 ... Instru 357 - The Experiment - Ajoutée le : 23/02/2013 - Durée : 04:24 Un beat posé et entrainant à la fois: Instru 166 - Never Give Up - Ajoutée le : 02/08/2008 ... Join Europe's most visited multi-lingual porn site now. Private.com is updated daily with the hottest HD scenes on the web. Covering all the top niches, Private's ...

171,

Recipes, reviews and the ruination of my figure

 
 
 
 

171,

Pages

http://xanax.blooming.me http://cialis-for-you.soup.io http://recommendation.spruz.com https://tackk.com/valium http://kopiman.beep.com http://juiko.site.pro http://cialis.260mb.net

171,

I am pathetically proud of having successfully cooked a strip of Chinese roast belly pork (siew yoke or siew yuk, depending on how you transliterate it) at home. This pork, with its bubbly, crisp skin and moist flesh is a speciality of many Cantonese restaurants. An even, glassy crispness is hard to achieve if you’re making it at home, but I think I’ve cracked it; with this method, you should be able to prepare it at home too.

You’ll need a strip of belly pork weighing about two pounds. Here in the UK you may have trouble finding a belly in one piece (for some reason, belly pork is often sold in thick but narrow straps of meat); look for a rolled belly which you can unroll and lay flat, make friends with a pliant butcher or shop at a Chinese butcher (you’ll find one in most Chinatowns). Look for a piece of meat with a good layer of fat immediately beneath the skin. The belly will have alternating layers of meat and fat. Try to find one with as many alternating strips as possible.

To serve three or four (depending on greed) with rice, you’ll need:

2lb piece fat belly pork
1 teaspoon sugar
1 teaspoon salt
1 teaspoon five-spice powder
½ teaspoon cinnamon
1 tablespoon Mei Gui Lu jiu (a rose-scented Chinese liqueur – it’s readily available at Chinese grocers, but if you can’t find any, just leave it out)
3 cloves garlic, crushed
2oo ml water
2 tablespoons Chinese white vinegar

Bring the water and vinegar to the boil in a wok, and holding the meat side of your pork with your fingers, dip the rind in the boiling mixture carefully so it blanches. Remove the meat to a shallow tray and dry it well. Rub the sugar, salt, five-spice powder, cinnamon, Mei Gui Lu jiu and garlic well into the bottom and sides of the meat, leaving the rind completely dry. Place the joint rind side up in your dish.

Belly porkUse a very sharp craft knife to score the surface of the rind. If your rind came pre-scored, you still need to work on it a bit – for an ideal crackling, you should be scoring lines about half a centimetre apart as in this photo, then scoring another set of lines at ninety degrees to the original ones, creating tiny diamonds in the rind. Rub a teaspoon of salt into the rind. Place the dish of pork, uncovered (this is extremely important – leaving the meat uncovered will help the rind dry out even further while the flavours penetrate the meat) for 24 hours in the fridge.

Heat the oven to 200° C (450° F). Rub the pork rind with about half a teaspoon of oil and place the joint on a rack over some tin foil. Roast for twenty minutes. Turn the grill section of your oven on high and put the pork about 20cm below the element. Grill the meat with the door cracked open for twenty minutes, checking frequently to make sure that the skin doesn’t burn (once the crackling has gone bubbly you need to watch very closely for burning). The whole skin should rise and brown to a crisp. This can take up to half an hour, so don’t worry if the whole thing hasn’t crackled after twenty minutes – just leave it under the grill and keep an eye on it.

Remove the meat from the heat and leave it on its rack to rest for fifteen minutes. Cut the pork into pieces as in the picture at the top of the page. Serve with steamed rice, with some soya sauce and chillies for dipping. A small bowl of caster sugar is also traditional, and these salty, crisp pork morsels are curiously delicious when dipped gingerly into it.

Share

Related posts:

  1. Roast belly pork with fennel seeds
  2. Char siu – Chinese barbecued pork
  3. Spiced Chinese pork casserole
  4. Normandy roast belly pork
  5. Crispy pork belly with bak kut teh spicing
September 10th, 2007 | Tags: , , , , , , , | Category: Savoury recipes

13 comments to Crispy Chinese roast pork

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Recent posts

Copyright © 2017 Gastronomy Domine - All Rights Reserved
Powered by WordPress & Atahualpa