8 gripping crime documentaries you may not have seen
8 gripping crime documentaries you may not have seen

Jennifer McShane

New cafés and bakeries to try on your adventures within your county
New cafés and bakeries to try on your adventures within your county

Megan Burns

This charming Victorian cottage in Sutton is on the market for €995,000
This charming Victorian cottage in Sutton is on the market for €995,000

Lauren Heskin

‘My new role as ‘just’ a stay-at-home mum is the hardest job I’ve ever had’
‘My new role as ‘just’ a stay-at-home mum is the hardest job I’ve ever had’

Lisa Nolan

7 ways to decorate your rented home
7 ways to decorate your rented home

Lauren Heskin

Of course Meghan Markle isn’t going to the funeral. Would you?
Of course Meghan Markle isn’t going to the funeral. Would you?

Holly O'Neill

People on Twitter are talking about their worst dates and Patricia Arquette’s answer is dark
People on Twitter are talking about their worst dates and Patricia Arquette’s answer is dark

Megan Burns

Image / Editorial

Celebrate Chinese New Year with this crispy pork belly


by Meg Walker
04th Feb 2019
blank

If there’s one dish that brings together my extended family, it’s crispy pork. A celebration doesn’t feel right without it – so much so that a roast pig has made an appearance at the last two consecutive Pang weddings. In the last few days of my father’s life he could barely even string a sentence together, yet he still managed to request a meal of crispy pork and rice, and smiled at the thought of it. The blanching process and initial slow cooking of my recipe will help to get rid of the many solid impurities and excess fat that pork seems to hold in its skin while also softening the meat.

 

blank

 

Jeremy Pang’s Crispy Pork Belly

Serves 4
Preparation time: 15 minutes
Cooking time: 3 hours

Ingredients
1 x 500g pork belly piece
2 tsp salt
1-2 tsp Chinese five-spice

Method
Place the pork belly piece skin-side down in a large saucepan and cover with boiling water. Bring to a boil, then reduce to a simmer and cook for 5 minutes before removing the meat from the pan. (Some scum may form on the top of the water; it is just some of the impurities and excess fat the pork holds within its skin and will be discarded once the pork is blanched.)

Remove the meat from the pan and run under cold water to cool. Once cool, pat the skin dry with kitchen paper and score gently using the tip of a sharp knife in diagonal “criss-cross” cuts along the top of the skin, trying to only open up the fat and not cut into the meat itself.

Dry the skin with kitchen paper once more and rub the salt into it. Rub the five-spice onto the sides and bottom of the meat only, not the skin.

Preheat the oven to 130°C/gas mark ¾. Place the pork on a wire rack above a roasting tin skin-side up and roast in the oven for 1½ hours. Now turn the oven up to 230°C/gas mark 8 and roast for a further 30-45 minutes, or until the skin is golden brown and crispy all the way through. To judge whether the pork skin is crispy enough, give it a flick with your finger; if the sound is hollow like that from the bottom of a well-baked loaf of bread, then the pork is definitely crispy enough.

Remove the pork from the oven and allow to rest for 15 minutes. Turn the pork skin-side down on a chopping board and slice through the skin with a sharp large knife or cleaver, pressing down on the top of the blade to slice through the crackling. Serve.

Tip
If you do not have a fan function on your oven, leave the pork out to dry in a cool, dry area of your kitchen for 1 hour before placing in the oven.

 

blank

Extracted from Chinese Unchopped by Jeremy Pang (Quadrille). Photography by Martin Poole.

Schoolofwok.co.uk

Also Read

Taylor Swift
EDITORIAL
I was not a fan of Taylor Swift. Then I watched her documentary

The documentary Miss Americana has shown a different side to...

By Edaein OConnell

blank
EDITORIAL
Here’s how you can watch a new short film starring Paul Mescal

Paul Mescal fans, this one is for you… A 14-minute...

By Jennifer McShane

Has society become more tolerant of the idea of dating interracially?
premium IMAGE WRITES, REAL-LIFE STORIES, RELATIONSHIPS
Interracial dating: “People kept asking ‘where is she from?'”

With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.

By Filomena Kaguako

shells cafe
EDITORIAL
A Sligo cottage is transformed into a cool and cosy surfers’ haven

Still one of our favourite homes ever, the easy-breezy interiors...

By IMAGE Interiors & Living

Women with MS who take medication, especially immunosuppressants, cannot become pregnant unless they come off medication.
premium HEALTH & WELLNESS, REAL-LIFE STORIES
I had to weigh up the possibility of losing my mind against losing my future children

Holograms of the children she may never have dance across Dearbhla Crosses' mind as an MS diagnosis and Covid-19 are unwelcome reminders of her biological clock ticking.

By Dearbhla Crosse

Keith-_-Tara_130_Web Shantanu Starick painting kitchen cabinets
EDITORIAL
How to limit drips and brush strokes while painting kitchen cabinets

Painting kitchen cabinets can be transformative and can be achieved relatively low-cost,...

By Amanda Kavanagh

blank
EDITORIAL
Eclipsed: The powerful, all-female play exposing a Magdalene Laundry you need to see

‘Eclipsed’ director Kate Canning told Jennifer McShane of the challenges...

By Jennifer McShane

blank
EDITORIAL
MHQ: ‘Before we put more countries on the list, we must know how they will be taken off’

By Amanda Cassidy