Am never quite sure what to do with belly pork as I love the taste and it's nice and cheap, but chewing through the fat does put me off. This recipe seems to have made the fat disappear quite nicely so I think it's a good-un.
First I whacked the oven up nice and hot - to about 200 degrees C. Then I chopped carrots into sticks and layered them on the bottom of a roasting dish, with just a very little bit of oil and some S&P.
Then I made a marinade - oil, chinese 5 spice, crushed garlic, runny (or melted) honey. You will need quite a thick marinade so that the pork is well coated. Then I chopped the pork strips into about 2 or 3 inch pieces and covered them liberally with the marinade. Them I laid each piece of pork fat side up on top of the carrots.This went into the top of the oven for 40 minutes in which time the fat went crispy and caramelised - and the meat stayed juicy, and all the tastiness ran into the carrots!
This was an invention and a bit of a gamble that paid off nicely - we had it with homemade potato wedges.
Ant-O-Meter score: 4 leaves!
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