Crispy Pork Belly with Roasted Cherry Tomatoes on Vine

CRUNCH! CRUNCH! CRUNCH! Oh how I love that crunchiness of pork cracklings, its so tasty and full of aroma. It may not be the healthiest option but I am sure having a treat now and then cannot hurt do the cholesterol level too much damage... Balancing it with some health vegetables seems to be all justified in the end! 

Serves 2

2 slices of free range pork belly, scored the skin

4 vines of cherry tomatoes

2 carrots, peeled and sliced

2 potatoes, peeled and diced

1/2 tsp of Chinese 5 spice

1/4 tsp of dried thyme

Salt & pepper to taste 

1. Preheat one oven to 220 degree and another to 180 degree. 

N.B. If you only have one oven, you may wish to cook the diced potatoes half way through then turn the heat up to 220 degree for crisping the crackling.

2. In a baking tray, season the diced potatoes with salt and pepper, dried thyme and a splash of rapeseed oil. Place it in to the lower heat oven and cook for 40 minutes or until golden.

3. Place the cherry tomatoes in a roasting tin, sprinkle a dollop of oil and salt, cover with foil and put into the lower heat oven. Cook for 40 minutes or so.

4. For the pork belly pieces, massage the Chinese 5 spice, a pinch of salt an a dollop of oil into the flesh. Pat dry the skin and score. 

5. Place belly pieces in a baking tray, sprinkle a generous pinch of salt all over. 

6. Cook the belly in the higher heat oven for 10 - 15 minutes or until the skin starts to crackle. 

7. Turn the heat down to 180 degree and cook the belly for a further 15 minutes or until the belly is throughly cooked. 

8. Meanwhile, steam the sliced carrots until cooked but not mushy. 

9. Serve! 

de Buyer Mineral B Element

Like post household, I've lalways had non-stick frying pan for the obvious reason. Nonetheless, they never last for more than couple of years despite using the correct utensils and following the correct cleaning instruction. The non-stick layer would begin to fade and eventually it goes into the bin. I've tried all the famous and not-so-we'll-known brands but, in my opinion, they are much the same.

When it was time to look for a replacement pan, I wanted to try something different, perhaps an alternative to non-stick. The options are endless: stainless steel, ceramic, copper, you name it. Then I came across de Buyer, a French brand that's has been manufacturing gastronomy cookware since the early 19th century (must say something if they're still standing 2 centuries later?). They have a wide range of product, and after much research, I've finally gone for the Mineral B range. 

The frying pan from this mange is made with 99% pure iron with beeswax finishing, and is Eco and environmental friendly because it has not added chemical. 

The packaging is simple and elegant. 

Apparently the more it is used and the darker the pan becomes, the better it is for the nonstick properties. This range may not be for those who likes to keep their cookware squeaky clean!

"Made in France" - always gives a level of quality reassurance.

A cute engraved bee logo in the centre of the pan.

I really cannot wait to put this frying pan through a good test and see if it lives up to its name! :D

Korean Spicy Pork (Daeji Bulgogi)

The last of summer sunshine has faded and autumn has creeped in. There is no better season to consume hot and warming dishes but during autumn and winter time.

This Korean Spicy Pork dish is an alternative to chilli con carne, and is best accompanied by some hot steamed rice. You may add Amy vegetables you like but I would recommend to choose varieties that do not have much flavour, so they can absorb the marinade better. 

A trip to your local Asian store is required for this recipe, as the key ingredient is Korean pepper paste (Gochujang) and there is no substitute. There are many different brands of pepper paste, but I personally think they're much the same. So, go for whichever one suits you in terms of price and size. 

Serves 4

2 slices of free range pork belly, freeze until they're hard then thinly sliced

3 garlic cloves, crushed

1 cm of fresher ginger, crushed

1/2 apple, puréed 

3 tbsp Korean pepper paste

1 tsp sugar

2 tbsp soy sauce

1 tbsp sake wine

1 tsp corn flour

1 courgette, thinly sliced

1 red onion, thinly sliced 

6 small sweet peppers, sliced

2 stalks of spring onions, sliced 

1 cup of Basmati rice, steamed

1. Put the pork belly into the freezer and freeze till they're harden then thinly sliced them. This method will keep the fat layers intact. 

2. In a mixing bowl, marinade the pork belly slices with apple puréed, crushed garlic and ginger, soy sauce, sugar, Korean pepper paste, sake wine and corn flour at least 3 hours. Ideally, leave to marinade overnight. 

3. In a frying pan, heat some oil and cook the onion until they're soft.

4. Add in the pepper and courgette. Cook until they're soft but still have a crunch. Dish them up onto a plate.

5. In the same frying pan, cook the pork for 10 minutes and mix in the vegetables. Cook for further 5-10 minutes until the pork is cooked through.

6. Serve up the steamed rice and dish up the pork, sprinkle the spring onion on top. 

Bon appetite!