Hi everyone and welcome to Nicko's Kitchen's
'What you want Wednesday'
Today's recipe request comes in from the facebook user
Gary Steadman
and he's asked me to make some Pork Belly, so let's get started
He's got Budget Meals Monday, What You Want Wednesday,
Fast Food Friday, what else could he share?
It's Nicko's Kitchen, where satisfying meals are prepared.
So, the first thing that we are going to do on our slow marinated
pork belly is make our marinade. Now just into the pestle here
I'm going to be grating in some fresh garlic
and I'm also going to be just grating some ginger, some fresh ginger as well
Now into the pestle as well, I'm going to be adding in some
red chillies, and these red chillies I've just de-seeded and sliced up finely.
I'm also going to add some star anise and star anise is beautiful
crushed it up. I'm also going to be adding in some Chinese five spice
and the five spice has just got this beautiful fennel, aniseed flavour
and I'm going to season well with some salt, and also some pepper as well.
Now if you don't have one of these, don't worry.
What you can do is just put this ingredients into a zip lock bag
and just lightly roll it with a rolling pin, just until those juices from the
chilli start to ooze out and you mix all those ingredients well.
But if you have got one of these, then obviously use it
now of course you are going to need some pork belly
Now, this pork belly I got from my butcher. I told him to take off the bone
which he has done, and I have also got him just to score
the skin. Just like that. Now I'm going to take our marinade
and I'm just going to rub and just smooth that over
the pork belly
So what I want you to do now is to pop the pork belly into the fridge
for 2, at least 2 hours. If you want to marinade this overnight
of course the flavours are going to be much more intense
because its been sitting in the pork for that period of time.
So, the longer you leave it in, the better result you have.
But if you want to make it straight away then the minimum is 2 hours
Straight in the fridge.
Now our pork has been marinating for a few hours now,
and I'm going to be placing it into a cast iron pot.
Now I've got our pork here, and I'm just going to place our pork
just into the pot, just snuggle it in and I've got some lemongrass
here, and I'm going to be placing one there, one there and that will just
infuse its flavor once we cook this. (also add 1 cup water)
Now I'm going to turn this on to a medium to high heat
and I want to bring the water almost to a boil in the pot.
So, once we have done that. I'm going to be placing the lid onto our pot
And this is now going to go into a preheated oven at 160 degrees Celsius
and we are going to pop it in there for 2 hours.
So, I've just pulled our pork out of the oven
And, Wow (repeated approx 6 times). That looks amazing.
So I've just taken the pork belly out of the pot and I've placed it on a chopping board.
and we are going to be searing off this skin shortly.
But, what I want you to do now is just to cut the pork into the portions
that you want to serve
Now what ever you do, do not get rid of the broth
that's left over in the pot. We're going to use that
For a beautiful, beautiful, broth that we are going to serve
with the pork. The only thing I'm going to add to it
is some soy sauce
and just give that a good mix around.
and now what I want to do using a strainer, I'm going to be
straining this liquid. So we are not ending up with the chunky
bits, I want it nice and clean
Now with our pork here, what I'm going to do is just season them well
with some salt on the top
So we are going to finish off our pork
we are going to make our pork crackling. Just into
a large pan, I'm going to be adding in some grape seed oil
and I'm going to be placing the pork, in the pan, skin side down
and that is how we are going to get that nice crackling
on the top, and it will spit. These little piggy's will spit back at you.
So that is what we are after with our crackling, just like that
Now you can serve this up with any vegetables that you want
But I think a classic one is some steamed cabbage, and that's
what I've got here, and I'm just going to be putting that on the plate.
And steamed cabbage, is just getting a cabbage, shredding it up
putting it in a steamer or you can boil it as well
and of course, that beautiful pork just on the top
and not forgetting that beautiful broth that we had before
and I'm just going to put that over the top, just like that
Ok, so, lets give this pork belly a taste. I can't wait to get into this
Lets go. That, is so beautiful. That broth has got so many layers of flavors in it
and it just keeps, its just one big party in your mouth
and that pork belly is so succulent and tender
That is a winner, you got to give this one a go
As always the ingredients for this one are right below the screen here
You guys take care and I'll see you this Friday
For 'Fast food Friday', so until then, you take care