Crispy Five Spice and Sichuan Peppercorn Pork Belly

Rick Stein has some amazing recipes and this has to be one of my favourites. This is hands down better than 80% of what is considered ‘authentic Chinese’ when eating out, which is questionable in quality, in many ways. The test is actually in the crackling; if you don’t get it right, forget the whole dish. Roasting pork belly like this is amazing on multiple levels. The pork belly is already marbled with beautiful layers of fat, so there is no need for additional oils. The meat, if cooked to the right temperature will be a little firm on the outside and will have a melt-in-your-mouth center. You actually have to use a tray to catch all of the excess fat. But don’t let that turn you off.

Again, FEMALE PORK ONLY. Male pork does not have the best smell about it. Always check with the butcher. I have found myself over the past month or so bombed with an ‘anti pork movement’ online, warning people of the dirtiness of the meat, relative to other meat options. Also it is believed pigs are 'quite close' in intelligence to humans. We could go on fine combing every eating choice we make, but what’s the point?  Most vegetarians relapse on bacon.

There is an old Chinese belief that anything with 4 legs on the ground and a back facing the sun is edible. I don’t agree with it completely, but let’s face it; it’s a resolutely resourceful idea.  

Ingredients

Serves five to six

1.5kg female pork belly (bone removed)

1 tbsp Sichuan peppercorns

1 tsp black peppercorns

4 tbsp sea salt (2 for crackling)

2 tsp five spice powder

2 tsp caster sugar

Directions

Score skin of the pork belly, without hitting flesh in 1cm intervals. Pour boiling water over the skin and leave to drain. Dry meat with a paper towel.

Dry roast both peppers on a medium heat to release the aromatic flavours. In a mortar and pestle, pound all of the dry ingredients into a powder. Turn pork belly upside down and cover flesh well with powered rub. Set aside for 60 minute to allow the flavours to amalgamate.

Preheat oven at 230 degrees Celsius. Turn pork belly skin side up and rub 2 tbsp sea salt into the scores. This helps absorb excess moisture and makes for better crackling. Place pork on a rack, with a tray underneath to catch all excess fat. Blast bake for 30 minutes then reduce heat to 160 degrees, cooking for 30 minutes per 500g. Turn the pork half way into baking for evenly crisp crackle.

Chop and serve with Chinese vegetables and oyster sauce. . 

Steamed Black Bean Pork

I’ve been eating this dish for as long as I can remember. Steamed black bean pork is a Cantonese staple served in the home and also at some restaurants, mostly yum cha. It takes many subtle flavours to empower pork ribs and a distinct black bean. There are two substitutes for pork; the first is chicken, using wings or breast and the second is tofu, as a vegan option. I like tofu puffs, bought at Asian grocer. Also always ask the butcher for female pig, the male has a pungent, dirty smell. It costs no extra for you or the butcher!

Chinese black beans are readily available in sealed packages at any Asian grocer, always! My favourite thing about Chinatown other than eating was trawling through Asian grocers, #gaysianatheart

There is nothing more to this dish than good marinating and intuition, and it’s easy done. My parents never use measurements for this recipe and I do the same, but for the purpose of this post, I’ve given my personal approximations. I like robust, salty and tender goodness. Always look at what you’re cooking with and cook with feeling, altering the measurements to your taste.

Ingredients

Serves four

250g  pork spare ribs

2 tbsp black beans

¼ cup soy sauce

½ tsp sesame oil

1 tsp vegetable oil

2 shallot/scallions diced

2 cloves of garlic, crushed

1 tbsp corn flour

1 tbsp white sugar

½ tsp salt

Directions

Start by placing the semi hydrated black beans in warm water for five to ten minutes. Combine all ingredients except the corn flour with pork and massage the meat. The sugar will tenderise the meat and remove the slightly bitter edge of the black beans with a subtle sweetness. The last ingredient to add is the corn flour; this will thicken the remaining sauces and coat the pork.

Leave the pork to rest and marinate, allowing the flavours to meld – this is key!! Once marinated steam for 30 to 40 minutes or until tender and cooked through. Thick, dark green Chinese vegetables are always really nice to pair with this dish. They are really clean, but intense with natural flavour. 

A Cloisters Inspired Feast

Baked sweet apple & salted pumpkin stuffed with pork, bacon & anchovies, drizzled with salted caramel.

After taking an escape trip up to The Cloisters, I was left feeling inspired to create the perfect dish to welcome the season and an onslaught of fall eating. While sitting up at a beautiful wine bar in the surrounding park gardens, I penned together a sumptuous dinner to share with friends on a cozy fall’s night.  I have never had a festive American fall before and wanted to have an inaugural feast, marking the occasion. The meal had to embody all of my favorite comfort foods but also reflect fall.

I have included a few photos from the day to paint the picture. I took up a picnic of baguettes and apples and found picturesque places to rest and soak up the surroundings.

The Recipe

The recipe serves for an average of four people.

Ingredients

2 Fuji Apples

1 Pie Making Pumpkin

1/2 Pound of Minced Pork

6 Rations of Bacon

4 Anchovies

2 Cloves of Garlic

A Bunch of Baby Spinach

A Handful of Arugula

4 Field Mushrooms

1/2 tsp of Cinnamon

1/2 tsp of Nutmeg

Salt and Pepper

1 tbsp of Salted Caramel

1/4 Cup of Olive Oil  

Salted Caramel

Butter

1/2 Cup of Raw Cane Sugar

2 tbsp Molasses

2 tbsp Bacon Fat

1 tsp of Balsamic Vinegar

1 tbsp Honey

Salt to taste

Method

Start by preheating the oven at 350 degrees Fahrenheit.  I have chosen Fuji apples because of their sweetness and even more so for the quality when baked; you are always left with a firm, but sweet treat. The choice of the pie making pumpkin came by accident, but worked for the best. I initially wanted a pumpkin you could eat entirely. However the firmness of the pie making pumpkin provided for extra heat and insulation when baking. 

Start by coring the pumpkin and then covering the outside with salt and olive oil. Rubbing the outside will help heat and cook the insides evenly. Take both apples, wrap them in baking paper and tie a piece of cooking string around the middle. This will help collect and contain the juices the apple releases.

While baking, make the stuffing. Start with frying up the bacon. The use of bacon provides lubrication and needed oil for the stuffing. Fry until crisp and chop into small pieces to add to the minced pork. I always like to add anchovies because they provide a natural saltiness to any meat dish without overpowering. The anchovies eventually dissolve and meld into the meat. Dice them with garlic, mushrooms and arugula and add to the mixture. Finish by adding the baby spinach, cinnamon and nutmeg and mix well. This must always be done with hands, as to achieve a finer melding of flavors. Sit the stuffing aside to marinate.

Bubbling Salted Caramel 

On a low heat, melt a small knob of butter. When heated, add cane sugar and cook until a dark syrup has formed. Soon after, add the remaining ingredients and continue to cook on a low heat until the mixture thickens. I chose to include polar opposite flavors to create a caramel to reflect how sweet and savory fall can really be. It works extremely well against the pork stuffing too. Leave it to sit and meld also. 

After baking the apples for 20 minutes, take them out and core them, leaving ample room for the stuffing. Stuff tightly and place excess on top. Leave to sit for 10 minutes, and then remove the pumpkin after 35 minutes of baking in total. Stuff the pumpkin and place both apples and pumpkin back in the oven and bake again for another 25 – 30 minutes. Always check with a thermometer or a skewer to test the inside of the pumpkin, as there is double to cook.

Stuffing Semi Baked Apples

When cooked, place all three items on a thick chopping board to plate. Reheat the salted caramel and drizzle generously; allowing the caramel to pour over and cover the skins, it looks magnificent. Don’t forget to replace the pumpkin top after you drizzle the beautiful caramel.

This fall platter should be served with something lighter, to create a balance against such a rich center piece. I cooked traditional Brussels with Worcestershire Sauce and cane sugar on a bed of arugula. This fall feast should be enjoyed with a beautiful pinot noir, again something warm, but light against sheer decadence.   

Enjoy! 

Marty Tsang

Brussels Ready!