Pork belly
Cooking pork belly with a chinese rub. Preparing the rub with sugar, salt, five-spice, sichuan pepper and black peppercorns
I removed the bones, added the mixed spices and left for the day
Before roasting very slowly
Cubed, and served with steamed rice, and pac choi in an oyster sauce. Very tasty, and well worth the effort. 
posted by Andy at 4:06 PM
2 Comments:
looks tasty however ricks did look a bit neater!!
how is it that tv chefs mange to make bork belly so flat?? do they put weigths on it?
I think if you use a bigger piece it looks better. Still tasted amazing - definitely reccommend it.
Post a Comment
<< Home