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| | From: Genie· (Original Message) | Sent: 6/30/2008 9:19 PM |
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| | From: Genie· | Sent: 6/30/2008 9:19 PM |
Salt Pork Cakes---pralinequeen Ingredients: 1 lb. fat pork, NO lean 1 1/2 pts. boiling water 1 tbsp. baking soda dissolved in water 4 c. brown sugar 1/2 tsp. salt 6 c. flour 1 tbsp. cloves 2 tbsp. cinnamon 2 lbs. raisins 1 c. nuts 1 lb. dates Direction: Grind salt pork and stir into boiling water and soda for 5 minutes. Add sugar and dates, stirring until cool. Add remaining ingredients. Bake at 325 degrees for 75 minutes. Check for doneness with a toothpick. This will make several loaf pan cakes.
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Reply
| | From: Genie· | Sent: 6/30/2008 9:20 PM |
Braised Belly of Pork lindah
Serves 4
Preparation time less than 30 mins
Cooking time over 2 hours
1 x 1kg/2¼lb piece of belly pork 1 orange peel 10 juniper berries 1 star anise 10g/½oz peppercorns 10g/½oz ginger peel 1 onion, cut in half and stud each half with 3 cloves 6 shallots, peeled 4 carrots, cut in half lengthways 8 garlic cloves, peeled 2 large leeks, cut into 5cm/2in pieces 1 tsp chicken bouillon 1L/1¾pt chicken stock bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek) 3L/5¼pt water
1. Wrap the orange peel, juniper berries, star anise, peppercorns and ginger peel into a piece of muslin cloth and tie with cotton into a moneybag.
2. Place the moneybag and the remaining ingredients into a saucepan of water and bring to the boil.
3. Immediately reduce to a very gentle simmer and be careful not to boil.
4. Cook for 2-3 hours and then allow too cool.
5. Remove the belly of pork from its cooking liquid and place on a chopping board.
6. Remove excess fat and slice into required portions.
7. Drain the vegetables off through a colander or sieve, keeping back the bouillon (liquid).
8. Cut up the vegetables into smaller pieces and then place back into the strained bouillon along with the sliced belly of pork.
To Serve:
1. Simply reheat the meat and vegetables in the bouillon and place some crushed new potatoes (see separate recipe for Cornish Crushed Potatoes) into the middle of a large bowl.
2. Garnish the vegetables around and then place three slices of belly pork on top of potatoes and finish by ladling the cooking juices over and around.
Note: Simmer the belly of pork, but do not boil whilst cooking. It is also easier to slice the belly cold than when it is hot.
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Reply
| | From: Genie· | Sent: 6/30/2008 9:23 PM |
Aromatic Pork Belly Hot Pot lindah
1.5kg/3lb 5oz belly pork, with rind still on 570ml/1 pint pork or chicken stock (if available, otherwise water) 12 spring onions 100ml/3½fl oz light soy sauce 75ml/2½fl oz Chinese rice wine 25ml/1fl oz rice wine vinegar 2 tbsp demerera (or light brown) sugar 3 star anise 10cm/4in piece of fresh ginger root, peeled and sliced in rounds a good pinch of dried chilli flakes
1. Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander.
2. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again.
3. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent.
4. Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty.
5. Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through.
6. Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat.
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