I’m back after a bit of an extended lapse in concentration (6months!)
So much has happened in that time – too much to get into here, and more than anyone is really interested in. I have managed to start the MSc Research year of a longer PhD programme after moving over to Edinburgh. That’s mainly what’s been keeping me busy whilst I found my feet.
The biggest news,though, is that Catherine and I got engaged back in October!! This is very exciting for us and the first thing we thought about was the food. No, really. We have some exciting ideas which will make the day yummy and a bit different but I’ll keep them to myself for now…
this blog post, as the title hints at (with the use of frankly painful punnery), is worth the wait and the weight. We just finished this meal and as I write this I’m salivating thinking about the wee lunch portion I’ve got waiting tomorrow.
One of the things about getting engaged, which we didn’t know or we’d have gotten engaged sooner, is that people give you presents. This has seen our tiny kitchen grow even more. Some of the new goodies have been: a timed filter coffee machine that wakes us up with the smell of a fresh pot each morning; a slow cooker which I will write a post about soon but has, needless to say, been a total revelation to us; and another revolutionary item a good solid griddle pan.
The griddle pan has come in handy so far for making THE best steak fresh from the Stockbridge butcher who sliced a slab off a whole cows rump; chicken breast for a warm sweet chilli chicken cucumber salad (a dressing of sweet chilli sauce, soy sauce and rice wine vinegar), ‘Friday night pork’, and this delicious recipe using pork belly.
This dish is really simple but takes a few hours all told. It’s completely and utterly worth it though! Pork is by and far my favourite meat and this recipe makes pork belly (and mine) sing! The tough fatty cut is best cooked slow but that doesn’t mean that you can’t hit it with a bit off heat at the end and crisp that bad boy up! If you don’t have a griddle pan, just stick it under the grill.
Twice cooked Chinese pork: (1.5-2hrs. Serves 3-4)
– Light soy sauce
– Dark soy sauce
– Xiaoxing rice wine
– Tbsp chilli bean paste (optional)
– Two tsp Chinese five-spice
– Three star anise
– Three cloves of garlic crushed
– One whole chilli chopped roughly
– Four nice slices of pork belly
1. Mix all ingredients above in a pot with about 300ml of water and bring to the boil.
2. add pork to the boiling stock and add a little water, if necessary, to just cover the meat. Bring back to the boil.
3. Once boiling turn down to the lowest heat and cover simmering for at least 1.5 hours. This will tenderise the meat and give it a beautiful spiced flavour.
4. When tender, remove the pork from the stock and turn up the flame to boil the liquid. This will become your sauce.
5. Mix two tsp of cornflour with water (ordinary flour will do if necessary but it’s worth having cornflour in your cupboard) and pour into the stock. Bring to the boil and allow to bubble away until you serve. this will reduce the sauce and thicken it.
6. Slit the fat all the way along the pork to stop it curling on the griddle (this is called French trimming – Google it if you’re unsure what to do).
7. Heat a griddle pan (or grill) until smoking and then add the pork. This is my favourite bit because the spitting fat and the smokey meaty smell remind me of summer and get my senses going for the feast ahead.
8. Finally, serve up the pork with a good ladle of sauce over the top.
We served this tonight with griddled courgette and roasted cauliflower and sweet potato but it’d go we’ll with rice, noodles, mash… Just about anything!
For desert I picked up some treats on the way home. I got a walnut brownie and a salted chocolate tart from Lovecrumbs on the Wesport (our new favourite cake and coffee joint) where the cakes are baked fresh each day and the coffee is some of the best in the city!
We went for the tart tonight with its deep rich chocolate and an almost savoury note hinted at by the salt crystals on top (these are, after all, the people who introduced me to the caramel and smoked bacon brownie!!). Here it is in all its glory along with some bangin HagiDazzle dulce de leche ice cream.
Ok, so that wasn’t as hard as I thought it would be and I will try and get another post up soon. I’ve come to the realisation that this will be a sporadic (though hopefully more frequently than biannually!) blog and it’s all the more important that you subscribe for updates 😉
In the meantime, enjoy the pork and if you’re in Edinburgh, check out Lovecrumbs!
Till next time