Thursday, 7 October 2010

Chinese Hoisin Roast Crackling Pork

I had a spare pack of pork belly left in the freezer and found inspiration from an amazing recipe that I had in my folder - it had been ripped out of an old sunday newspaper supplement a couple of years ago. I left out some of the ingredients and added some of my own, as well as the amounts to suit my taste.

If you are a fan of pork crackling in your standard Sunday lunch, and a fan of chinese food, then this will be right up your street. Their are some really interesting flavours going on in this dish, the nice sweet and sour balance of the honey and lemon, together with with saltiness of the soy sauce and hoisin is intriguing, but boy does it work.

Serves 2 Adults and 1 Child
Cost Per Serving:  £1.14

450g Boneless Pork Belly Strips   £2.00
200g Purple Sprouting Broccoli, cut into short pieces    £1.00
100g Basmati Rice, cooked according to instructions   £0.10
Juice of 1 Small Lemon   £0.30
3-4 Tsp Chinese Five-Spice
1 Tsp Sea Salt
3-4 Tbsp Hoisin Sauce
1 Tbsp Dark Soy Sauce
2-3 Tbsp Clear Honey
1 Tbsp Vegetable Oil

1. Stand pork skin side up on plate in fridge a few hours before cooking to dry skin out
2. When ready, preheat oven to 220C (Fan Oven 200C)
3. Rub Five-Spice and Seal Salt all over pork skin and flesh
4. Standing pork up on roasting tray, cook for an hour
5. After an hour, turn oven down to 200C (Fan Oven 180C) and cook for up to 30 min. How long depends on how 'crackly'
    you prefer your pork.
6. Just before your pork is ready, heat the Vegetable oil with 3 Tbsp water in a wok until bubbling
7. Add broccoli, cover with a lid, and cook for 5-6 min, or until nice and tender. Keep checking if more water is needed
8. Tip in the rice, add hoisin sauce and soy sauce, and stir well until mixed and rice warmed through
9. Serve rice into bowls, chop up the cooked pork belly into slices and place on top of rice
10.Mix the lemon and honey together and drizzle over the pork

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