Blitz all the marinade ingredients in a food processor or with a hand blender. Lay the pork in a large dish, pour over the marinade, then turn the meat in the mixture, rubbing in the marinade all over and making sure every bit of the belly is coated. Cover the dish and leave overnight in the fridge. The next day, heat the oven to 140C (120C fan)/275F/gas 1. Lift the meat out of its marinade (don’t wipe off any that sticks to the joint, though; just leave most of the marinade behind in the dish) and transfer to a large roasting dish. Cover with foil, slip into the oven and roast for four and a half hours – every now and then (say, three or four times over the whole cooking period), take the dish out of the oven, lift off the foil lid and spoon the juices from the bottom of the dish over the meat. Return the foil lid, then put back in the oven. After the time is up, remove the foil, turn up the heat to 180C (160C fan)/350F/gas 4 and give the pork a final blast – after 15-20 minutes, the top will take on a lovely colour and the meat should be yielding and soft enough to cut with a spoon. To make crackling shards to serve with the meat, heat the oven to 200C (180C fan)/390F/gas 6 and line a roasting tray with baking paper. Lightly score the skin from the pork belly with a sharp knife, then rub it with a three or four fat pinches of salt – I also like to add a few caraway, cumin or fennel seeds at this point (use anything that takes your fancy). Cut the skin into long strips and lay these fat side down on the lined tray (you can, of course, leave it whole, but I think its pleasing to dress the plate with long, golden shards of crackling). Lay a second sheet of baking paper on top of the skin, then put a second baking tray of the same size on top, and roast for 45 minutes to an hour (if by this point the crackling has not gone crisp, just put it back in the oven and carry on roasting it until it has). Cut or pull the pork apart, top with finely chopped coriand
Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal. Grate the coconut. Put in a large bowl. Add the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together. Roll the mixture to form 2-inch rice ball croquettes. Heat up the cooking oil in a pot or pan. Beat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil. Allow the balls to turn a dark amber brown color. Deep fry until crispy, crunchy, and golden. Remove and set on paper towel to drain excess oil. Once cooled, break apart the rice balls and add into a larger bowl. Drain the onion and the shallots. Make sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing. In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint. Top with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables. Preserving Naem Khao Recipe Naem Khao can be kept in the refrigerator for 4 days. It can then be served chilled. It should not be frozen. Serving Naem Khao Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.
Bring salted water to boil in a large pot. Add in the cabbage and potatoes, cook until tender about 30-40 minutes When tender, drain, very well. Return the vegetables to the pot and turn on the burner to low. Let steam Meanwhile cook up the bacon, reserving the fat for frying the hash. Chop up the bacon, into small pieces. Mash the potatoes and cabbage with a potato masher and add in the minced garlic. Add in salt and pepper to taste. Using a form for individual servings, press the hash mixture into the form with bacon on top, fry in the reserved bacon fat until golden brown, flip over and repeat on the other side. Remove form and garnish with chopped parsley. If you want to make one big hash, just use a skillet, pressing the hash into the skillet with the bacon pieces and reserved fat, then flip over once golden brown. Cut into servings. Garnish with chopped parsley.
In a wok or large pan, heat 1 tablespoon of vegetable oil over medium heat. Once the oil is hot, add the garlic and stir-fry for about 30 seconds, until fragrant but not burnt. Add the minced pork to the pan and break it up with a spatula. Stir-fry until the pork is fully cooked and browned, about 2-3 minutes. Stir in the fermented soy beans and cook for another minute, mixing it thoroughly with the pork. Toss in the cut morning glory and stir-fry for 2-3 minutes to retain its bright green colour and crisp texture. Check the seasoning and adjust with fish sauce or sugar if needed. Transfer to a serving dish and serve immediately with steamed rice.
step 1 Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp. step 2 In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter. step 3 Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.
Raspeballer & (Optional) Salted Meat ▢ If you're making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone. Remove the pork and save the broth to cook the raspeballer. ▢ Boil the boiled potatoes and peel once cooled. Also peel the raw potatoes, and then grate them or run them through a food processor. Use a paper towel to remove some of the moisture from the grated potatoes. ▢ Mash the boiled potatoes in a potato ricer or with a masher. Make sure there are no lumps. Add the grated raw potatoes to the mashed potatoes in a large mixing bowl and stir together. Add the barley flour, all purpose flour, and salt and mix together with your hands until the mixture is fully blended. ▢ You can cook the raspeballer in either vegetable or beef broth, or if you're making pork knuckle, cook them in the broth from the pork knuckle. Bring the broth to a very light simmer – you don't want it to fully boil because then the raspeballer might break apart. ▢ Use a tablespoon dipped in cold water to shape each raspeball in your hand. Try to make them as smooth as possible and then gently drop them into the simmering broth. Dip the tablespoon in a bowl of cold water between each raspeball. ▢ Let the raspeballer simmer for about 30 minutes. If you're making smoked sausage, you can heat the sausage in the same pot with the raspeballer. Top with fresh chopped parsley. Mashed Rutabaga ▢ Peel the rutabaga and carrots and cut into small pieces. Boil in water for about 30 minutes, or until tender. Then drain the water, add the cream/milk, butter and nutmeg and mash until smooth. ▢ Serve alongside the raspeballer and meat.
step 1 Wash the wild garlic leaves well in a colander, then pour over boiling water from the kettle until just wilted. Immediately rinse under cold running water, then squeeze out the excess water and finely chop. step 2 Warm the milk in a pan over a low heat until just steaming. Heat the oil or butter in a second pan and, once warm or melted, stir in the flour for a couple of minutes until it starts to brown a little. Gradually add the warm milk, a little at a time, until you have a thick, silky sauce. Bubble for a minute or two, stirring to make sure all the flour has cooked out. Season. step 3 Add the manchego, jamón and wild garlic to the pan, and beat to combine. Tip out onto a lightly oiled baking tray or plate, spread out then cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs. step 4 Lightly oil your hands and shape the mixture into 18-20 even-sized balls. Arrange on a baking tray and freeze for 30 mins to firm up. step 5 Beat the egg in a shallow dish with a little seasoning. Tip the panko into a second dish. Dip each of the croquetas in the egg, then turn to coat in the breadcrumbs. At this point, the raw croquetas can be frozen for up to three months. Pour the oil into a large, deep pan ensuring it is no more than a third full and heat to 170C, or until a cube of bread browns lightly in 30 seconds. Fry the croquetas in batches for 2-3 mins until deeply golden. To cook from frozen, fry at 160C for a few minutes longer until they’re piping hot inside. Remove to a sheet of kitchen paper using a slotted spoon and leave to drain. Serve warm with a glass of sherry.
step 1 Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first). step 2 When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes. step 3 In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan. step 4 Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.
step 1 Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside. step 2 Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.
step 1 Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown. step 2 Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally. step 3 Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
STEP 1 Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily. STEP 2 Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside. STEP 3 Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat. STEP 4 Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.
step 1 Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil. step 2 Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning. step 3 Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.
Grill the Chorizos: Cook the chorizos on a grill or pan until fully cooked, about 10-15 minutes. Prepare the Rolls: Slice the rolls and toast them lightly on the grill or in a pan. Assemble: Slice each chorizo lengthwise and place in a roll. Top with a generous amount of chimichurri sauce. Serve: Enjoy immediately while hot. Pro Tips: Grill the chorizo slowly on medium heat to prevent the skin from bursting and to ensure it cooks evenly throughout. Toast the bread on the grill to absorb some of the chorizo's flavors.
Line the bottom of a springform of 20-2cm (8-9inches) with parchment paper, I usually leave some overhang as the batter is very liquid and may spill a bit. Preheat oven to 220 degrees Celsius. 2 Grate the cheese and take out the ham. 3 Mix all remaining ingredients in a large bowl for about one to two minutes. 4 Pour half the batter into the prepared pan, it is going to be very liquid. Then place ham and cheese on top and pour the remaining batter on top. 5 Bake for about 20-25 minutes or until top is golden. Wait for a few minutes before releasing from the pan and enjoy either hot or cold with some fresh herbs.
Serves 2 1. Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice sweet potatoes into 1/2-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 12 minutes (we'll roast the zucchini then). 2. Meanwhile, halve and core apple; thinly slice into half-moons. Peel and finely chop garlic. Quarter lemon. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Set aside. 3. Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate. 4. Once sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more. 5. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat. Add apple and season with salt and pepper. Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes. Add garlic; cook until fragrant, 30 seconds. Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4). Cook, stirring, until sauce has thickened and apple is very tender, 3-5 minutes. Season with salt and pepper. 6. Remove pan with apple from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice. Divide pork, zucchini, and sweet potatoes between plates. Top pork with glazed apple sauce. Top zucchini with a squeeze of lemon juice.
1 Preheat oven to 450 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes. 2 Meanwhile, halve and peel onion. Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion. Peel and finely chop garlic. Halve lime; squeeze juice into a small bowl. Halve buns. Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns. 3 To bowl with lime juice, add sliced onion, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Stir to combine; set aside to quick-pickle. 4 Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add garlic and cook until fragrant, 30 seconds more. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. 5 While pork cooks, in a third small bowl, combine BBQ sauce, pickling liquid from onion, 3 TBSP ketchup (6 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and ¼ cup water (⅓ cup for 4). Once pork is cooked through, add BBQ sauce mixture to pan. Cook, stirring, until sauce is thickened, 2-3 minutes. Taste and season with salt and pepper. 6 Meanwhile, toast buns in oven or toaster oven until golden, 3-5 minutes. Divide toasted buns between plates and fill with as much BBQ pork as you’d like. Top with pickled onion and hot sauce. Serve with sweet potato wedges on the side.
step 1 Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed. step 2 To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.
step 1 Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.
STEP 1 Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan. STEP 2 Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender. STEP 3 Serve at the table spooned straight from the dish.
step 1 Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size. step 2 Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead. step 3 Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.
STEP 1 Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible. STEP 2 Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs. STEP 3 In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops. STEP 4 While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick. Slice the tonkatsu and serve drizzled with the sauce.
Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool. Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg. Bake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.
STEP 1 - MAKING THE SOUP In a wok add chicken broth and wait for it to boil. Next add salt, sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar and soy sauce and stir for few seconds. Add Tofu, mushrooms, black wood ear mushrooms to the wok. To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness. Next add 1 egg slightly beaten with a knife or fork and add it to the soup and stir for 8 seconds Serve the soup in a bowl and add the bbq pork and sliced green onions on top.
step 1 Heat the lard in a saucepan over a medium heat and fry the finely chopped onion until golden, around 5-8 mins. Tip in the cumin and pork, and fry for 10 mins all over until browned. Add the garlic, season well and scatter over the flour. Cook for about a minute, then add the paprika and cook for 1 min more. step 2 Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins. step 3 Add the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices. Simmer with the lid for 30 mins, stirring occasionally, until the meat is tender. Stir in the cream and simmer for 5 mins to combine the flavours. Season to taste, the serve garnished with a spoonful of soured cream. This recipe has been provided by Apetit Online and not been re-tested by us.