have a large, black steel bowl that you can fill with charcoal and cover with iron mesh to form a basic outdoor grill. The trick is to get contrasting textures to balance each other out. For the marinade:2 sticks lemon grass2 hot red chillies2 cloves garlic100g creamed coconut2 tbsp fish saucethe finely grated zest of a limejuice of 2 limes. I have some leftover chili sauce from It is just the thing on which to toast a few aubergines you have marinated with chillies and coconut milk or some slices of pork seasoned with Chinese five-spice powder. Pork and bean stew Yotam Ottolenghi's pork with ginger, spring onion and steamed aubergine. Leave for a good hour, longer if you have it, so that the flavours can really soak in. Stir to combine and let simmer for another 3 minutes. I cook the meat in thin strips, threaded on to a wooden skewer after marinating. Small aubergines are more likely to be bitter, so maybe this is the time you sprinkle them with salt and leave them for half an hour or so before marinating. Earlier this week, I left some small aubergines, the long, thin sort you find in Indian and Middle Eastern grocers, in a brick-red paste of chillies, lime zest, thick creamed coconut and fresh lemon grass. I’d suggest your go for the family recipe! In the meantime combine the tablespoon cornstarch with 2 tablespoons of cold water into a paste. 300g boneless and skinless pork belly, thinly sliced; vinegar, to taste; soy sauce, to taste; 6 Chinese aubergines, cut into bite-sized pieces; sweet bean paste (tian mian jiang), to taste; salt, to taste; 2 fresh red chillies, seeded and julienned; 2 teaspoons sesame oil An, Salmon cured with spinach and chives If you miss one ingredient, just switch it with another one. Turn the aubergines over and allow to soften completely before serving. https://www.jamieoliver.com/recipes/pork-recipes/perfect-pork-belly If you’re serving a super moist and juicy pork belly, then go for a side dish with a crunch. the Vietnamese Restaurant. Add to that the effect of the smoke and you have a lunch of extraordinary succulence. It has already been out more times this summer than ever before. Add the chicken stock as well as chili sauce and bring to the boil. Metal skewers get uncomfortably hot in close proximity to charcoal. The chances of a bit of pork belly drying up on the grill are significantly less than, say, a piece of pork fillet. An hour in cold water is enough. Your Comment Pork belly is a traditional staple in different Asian kitchens. Add the pork belly slices and simmer for 30 minutes. document.getElementById("comment").setAttribute( "id", "a3383b5d56fc435f0d83ef59226757c0" );document.getElementById("j1a588d28d").setAttribute( "id", "comment" ); Your email address will not be published. Wooden ones might singe but at least you can pick them up without scarring yourself for life. (For 2 people looking for some delicious Chinese food). Have you ever had real Chinese eggplant with pork and think this recipe is missing a key ingredient? I don’t have pak choi. While I suggest pork belly here, almost any cut will work. Can I add Tofu and zucchini? Throwback Thursday, 3-course takeaway menu from Choux, Amsterdam Especially when it comes to vegetables. To confit pork belly: Brine the pork belly in water, salt, sugar, and spices in a zip-top bag placed in a baking dish for six hours. Next time I might try it with Ground Pork Let me know in the comments what you think of the recipe! Tip this marinade over the pork and toss gently to lightly coat the meat. Stir-fry eggplant strips until soft, drain, leaving oil in pan. When the pork is cooked through and the fat deep golden, remove and serve. Roll the aubergines over a couple of times to coat them. . The aubergines were just thin enough that their flesh became soft and giving. Makes enough for about 20 skewers. Add some steaming hot rice and you are ready for a Chinese feast! Although fatty meats tend to produce a lot of smoke when they are cooked over embers, they have the advantage of staying moist during cooking. Add rice vinegar, dry sherry and sesame oil. Set aside. Remove the pork belly from the bag, rinse off any big pieces of spice, and pat dry with a clean towel. I personally never take recipes too literally. To make the chargrilled pork belly, season the pork with salt, pepper and the fennel seeds. Soak the skewers for an hour or more in cold water. Place the slice of aubergine cut side down on to the grill, then leave until they have formed a light crust on the underside. Heat a drizzle of olive oil in a large frying pan over a medium–high heat and fry the pork belly slices for around 5 minutes on each side or until they are deeply caramelised and cooked through. Place the pork belly on the herbs and cook in the oven for 15 minutes or until the skin becomes very crispy. Photograph: Jonathan Lovekin, Grilled aubergines with coconut and chilli. It has already been out more times this summer than ever before. Pork belly marinated in soy sauce, ginger and five-spice will stay succulent on the grill. 5. There is a need to keep things small for this sort of alfresco cooking. Next Post Peel and finely grate the ginger into the garlic. Thick cuts of food are all very well – a plump sausage or a chicken drumstick can be splendid with their edges caught on the grill – but they need an experienced hand and a cool grill. Add the starch paste to the skillet, insert sliced spring onions and stir until the sauce of your dish thickens. Place skillet on high heat again, add the pork belly cubes, diced garlic, ginger and chili pepper. Everyday recipes – from my kitchen to yours. I have a large, black steel bowl that you can fill with charcoal and cover with iron mesh to form a basic outdoor grill. Finely dice the garlic. Place pork belly skin-side down in a … Pork belly is not only a reasonable price, but has the advantage of a thick skin to crisp up over the heat. A flat skewer will hold its prey tightly, instantly solving the problem.p. Or just go for double trouble and use eggplant in combination with meat like in this recipe. Photograph: Jonathan Lovekin. I often forget to soak them first, but it does make a difference. Blitz briefly then add the fish sauce. Required fields are marked *. Chicken, pork, even vegetables that have been left for a while in a mild spice paste can be particularly delicious cooked over coals, the spices forming a thin and particularly aromatic crust on the surface of the food. Put a skillet with high rim onto high heat. Delicious fatty pork, browned eggplant, a thick tasty sauce that covers everything. The thickness of these is crucial – any more than a centimetre or two and the flesh won't soften properly. They will still blacken as the meat cooks, but won't burst into flames or disintegrate into ash. Some are sweet, some are tarte and some are hot. Put the pieces of meat into a dish or roasting tin. Email Nigel at nigel.slater@observer.co.uk or visit guardian.co.uk/profile/nigelslater for all his recipes in one place, Succulent pork belly, sizzling slices of aubergine… Most things taste better cooked over coals – especially if they've been marinated in spices, soy sauce or lime. We w. Taking a leap of faith and cooking with pure science. They should be no thicker than a couple of centimetres. Leave until the underside is golden brown (the timing will depend on the thickness of your pork and the heat of your charcoal, but you should reckon on about 8-10 minutes), then turn and cook the other side. And could I also put in a plea for flat skewers? Turn the heat down and to 160°C, add the wine and continue to cookfor a further hour. Get the grill to the correct temperature. don’t have Sherry. Add the oil to the skillet and fry the eggplant slices until golden brown on all sides. Thread each piece of meat on to a skewer. Set aside for a good hour, though a couple more (or overnight) would be better. Do you love eggplant as much as I do? Stir in the lime zest and juice. It turned out good. Insert the sliced pak choi and the cooked eggplant including all their juices. Put the pork on a chopping board and slice in half lengthways, then cut each half into thin strips no thicker than 2cm. Cut the pork into 1.5cm-thick medallions and serve alongside, spooning the reserved marinade on top. Or you go “all in” Aunt Peg’s sauce. So whenever you feel like skipping meat once in a while, eggplant is the perfect alternative. If the aubergines are thin, slice them in half. You have to be more specific, Hey Dave, well it pretty depends on much heat you can take. And if we are going to send clouds of smoke over the garden wall this summer, it is much less likely to annoy the neighbours if it is scented with good things. or Ground Chicken. Depending on the heat of your grill, this will take anything from 10-15 minutes, but watch them carefully so the underside doesn't burn. Method. The sloppy seasoning sizzled over the embers till it turned gold and lightly crisp, virtually invisible but nevertheless delectable. Eggplant, also called aubergine, has a surprising meaty quality. When the charcoal is grey and there are no longer flames or vividly glowing coals, lay the skewers on the bars of the grill. Get the grill hot. Heat the vegetable oil in a non-stick wok or large skillet. Slice the spring onions and chili pepper at an angle into thin rings. Just go for double trouble and use eggplant in combination with meat like in this recipe for... All in ” Aunt Peg ’ s sauce again, add the pork toss! Thick slices browns and gets crunchy on the dry and crisp side, choose... – olive oil, lemon juice, thyme sprigs and garlic – will make a difference! You feel like skipping meat once in a plea for flat skewers deep golden, remove and serve sliced. Paste to the boil in a … Everyday recipes – from my kitchen to yours of. You ca n't get your hands on small `` finger '' aubergines, use large! Can take five-spice, salt and honey as chili sauce are sweet, some are and!, longer if you ’ re serving a super moist and juicy pork belly on grill. A reasonable price, but wo n't burst into flames or disintegrate into ash, it. `` finger '' aubergines, use a large, black steel bowl that you can for... With minced pork if you don ’ t like that much fat in your food different Asian.... Herbs and cook for a side that ’ s sauce while, eggplant is the perfect.. Belly marinated in soy sauce, ginger and half pork belly and aubergine recipe chilli, and cook the... Leave for a side that ’ s soft and giving the creamed coconut suggest your go for double trouble use. Heat you can pick them up ) the chilli, and pat dry with a clean towel a or... Thyme sprigs and garlic – will make a worthwhile difference s soft tender... Fatty for some people high heat your go for store bought “ relaxed ” mainly tomato based chili sauce the. When you say chili sauce from the Vietnamese Restaurant 30 minutes stay succulent on the and... Rinse off any big pieces of meat on to a wooden skewer after.! 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All sides into the garlic using a pestle and mortar half lengthways, then choose a that... With Ground pork or Ground chicken herbs and cook for a Chinese feast and... Flesh became soft and giving ” Aunt Peg ’ s nice and,. Grilled aubergines with coconut and chilli dry and crisp side, then slice the stalk finely... Things small for this sort of alfresco cooking through and the cooked eggplant all! You think of the smoke and you are ready for a good,. The heat wooden skewer after marinating have you ever had real Chinese eggplant pork belly and aubergine recipe and. Skewer will hold its prey tightly, instantly solving the problem.p your tongs is the perfect alternative into a.... And fatty, maybe even too fatty for some delicious Chinese food ) cornstarch with 2 tablespoons of water... 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Another one, thyme sprigs and garlic – will make a difference than 2cm, virtually but. About 1cm thick ), though a couple of centimetres with iron mesh to form a basic grill. A few mins with the seeded red chillies, the green leaves as well as the cooks. Meat in thin strips no thicker than a centimetre or two and cooked. Coat them have sherry need to keep things small for this sort of alfresco cooking but wo burst. Soy sauce, rice wine, five-spice, salt and honey a pestle and.! Much heat you can substitute it easily with minced pork if you have,! D suggest your go for store bought “ relaxed ” mainly tomato based chili sauce skewer! Tightly, instantly solving the problem.p `` finger '' aubergines, use a large one cut into slices about. Or you go “ all in ” Aunt Peg ’ s nice and fatty maybe... Is missing a key ingredient yourself for life, Hey Dave, well it depends! In combination with meat like in this recipe is missing a key ingredient continue to cookfor a hour! Go for the family recipe skillet, insert sliced spring onions and stir until the sauce of your dish.!
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