Wicklewoods Chinese Style Pork Belly Gf Food

CRISP CHINESE PORK BELLY

Steps:

• Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
• To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

STICKY CHINESE PORK BELLY

Steps:

• Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. I use a cast iron casserole pan.
• Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
• Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
• Chop the pork into bite sized chunks.
• In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, the ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.
• Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.
• Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard).
• Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.
• Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.

WICKLEWOOD'S CHINESE STYLE PORK BELLY (GF)

Steps:

• heat 1 tablespoon oil in a large cast iron pan add the pork and cook over a high heat for 3-5 mins on each side, remove and set aside.
• Heat the remaining oil, add the onions and cook over a low heat for 5-8 mins, season.
• Raise the heat and add the sherry, and rice wine vinegar and allow boiling for 5 mins until alcohol evaporates.
• add the orange juice, star anise,ginger,fivespice,stock and soy and stir well.
• return the meat to the pan bring to the boil then cover with the lid and put in the oven to cook for 2 1/2.
• Check occasionally and add a little hot water if looking dry.
• Remove the meat from the pan with a slotted spoon and cut off any excess fat.
• Chop into bite sized pieces and return to the pot.
• Cover with a lid while preparing noodles.
• Add the noodles to a pan of boiling water and cook for 8-10 mins or until soft.
• Drain well and transfer to a shallow serving bowl.

WICKLEWOOD'S SPANISH PORK

Steps:

• Heat the oil in a large heavy based frying pan and brown the pork chops over a high heat, set aside.
• Brown the sausages in the same way, set aside (do not wipe out frying pan).
• Soften the onions and garlic in the frying pan for about 5 minutes.
• Return the sausages and chops to the pan, stir in the wine, tomatoes, paprika and bay leaf and seasoning.
• Cover and cook for 30 mins over a medium heat.
• Remove the sausages and cut into thick slices, return to the pan and stir in the parsley.
• Serve hot with a fresh green salad and crusty bread.

WICKLEWOOD'S POSH PORK N BEANS

Steps:

• In a skillet, heat the oil and gently fry the onion and garlic for 5 mins until soft.
• Add the tom puree and cook for further 5 mins, stirring often.
• Add the chopped tomatoes and vegetable stock and bring to the boil.
• Reduce heat and cook out for 35-40 mins stirring occasionally.
• Meanwhile, in a saucepan fry the bacon lardons until crispy.
• Add the beans and sauce and stir together.
• Cover and gently simmer for 5-10 mins until thick and syrupy.