News0 min ago
gary rhodes chinese pork belly recipe
2 Answers
hi, on an episode of saturday kitchen, gearry rohdes did a posrk belly recipe that looked really nice, sort of chineesey, he cooked it over water in the oven. Does anyone have this recipe, or know where i can get it online? ps ive looked on the sat. ktchen website
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Hi Kazza, madly enough, I was thinking of this exact recipe only today!
But, by my recollection, it was Rick Stein (of fish fame!) who cooked this dish.
I cannot find any reference to it on the BBC Food website.
Saturday Kitchen uses excerpts from older cookery shows like those from Gary Rhodes, Delia Smith and Rick Stein. It seems there are copyright issuses regarding the recipes from those excerpts. So the website doesn't print the recipes. Which is a shame.
Another reference on the web says you can get the recipe from one of Rick Steins cookbooks...So a trip to Waterstiones may be in order. Good Luck!
But, by my recollection, it was Rick Stein (of fish fame!) who cooked this dish.
I cannot find any reference to it on the BBC Food website.
Saturday Kitchen uses excerpts from older cookery shows like those from Gary Rhodes, Delia Smith and Rick Stein. It seems there are copyright issuses regarding the recipes from those excerpts. So the website doesn't print the recipes. Which is a shame.
Another reference on the web says you can get the recipe from one of Rick Steins cookbooks...So a trip to Waterstiones may be in order. Good Luck!
It's very similar to this recipe, except Rick Stein had szechuan pepper in the spiced salt and cooked it over water. Other wise they are very similar. From memory he pinched the recipe from BBQ King here in Sydney.
Ingredients
A sheet of pork belly about 25cm square and 2cm thick
1tbs spiced salt (made from 2 parts salt, 1 part powdered ginger, 1 part five spice powder, � part ground white pepper � part crumbled star anise)
1 lemon
Salt
Method
Make a pattern of cuts across the meat side of the belly and rub in 1tbs spiced salt. Turn over and prick the skin side all over with a fork.
Rub in the juice of a lemon and 1tbs salt. Hang the joint in a dry airy place for 24 hours. When you are ready to cook preheat the oven to its maximum temperature and roast the belly for about 45 minutes.
The meat must be hung in the oven that way the fat can drip off freely. The belly is particularly delicious eaten cold.
Ingredients
A sheet of pork belly about 25cm square and 2cm thick
1tbs spiced salt (made from 2 parts salt, 1 part powdered ginger, 1 part five spice powder, � part ground white pepper � part crumbled star anise)
1 lemon
Salt
Method
Make a pattern of cuts across the meat side of the belly and rub in 1tbs spiced salt. Turn over and prick the skin side all over with a fork.
Rub in the juice of a lemon and 1tbs salt. Hang the joint in a dry airy place for 24 hours. When you are ready to cook preheat the oven to its maximum temperature and roast the belly for about 45 minutes.
The meat must be hung in the oven that way the fat can drip off freely. The belly is particularly delicious eaten cold.
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