Tag Archives: Crispy

Five Spice Slow roasted Pork Belly

five-spice-pork-belly24

I Couldn’t wait to share this with you. A great change from all things turkey.
I think Asian is pretty much the opposite of turkey and I really needed that. I love the holidays and everything about them, but it’s time for something completely different.
This five spice slow roasted pork belly is going to drive you mad with delight once you’ve tasted it.
Tender as can be with and a super crispy skin, aka crackling!
And best of all, this piece cost me around € 6, 50 is weighs around 1.3 kg. / 2.8 lbs and you could easily serve six people from this piece. Hallelujah to that.
It’s important that you dry the skin very very well, then make cuts in it with a Stanley knife but not all the way thru to the meat, just the fat.
I’ve marinated it overnight in a plastic zip lock bag, skin side facing up so that that part is not in the marinade.
Then the next day, bake in a hot oven for 20 minutes, then on slow for 2 1/2 hours. This may seem like a long time and it is, but you want to render away as much fat as possible.

five-spice-pork-belly9

           

Ingredients;
1 pork belly, without bone  about 1.3 kg / 2.8 lbs.
1″grated fresh ginger, (don’t bother peeling it first)
1 garlic clove, peeled and grated
1 tsp. Chinese Five Spice
1 tbsp. Pure Sesame Oil
2 tbsp. Hoisin Sauce
1 tbsp. Honey
1 1/2 tbsp. Soy Sauce or tamari  (gluten free)
1 tbsp. Conimex Ketjap Manis

five-spice-pork-belly2

five-spice-pork-belly5

five-spice-pork-belly7

Method;

Mix the marinade in a bowl.

Place the pork in a zip lock bag, skin side down , pour and rub all the marinade over the meat, close the bag and carefully turn the skin side up.
Place the bag on a plate and leave to marinade for at least 8 hours or preferably overnight.

The next day,  Pre heat the oven to 220°C / 430°F

Remove the pork from the fridge an hour before cooking.

Remove the meat from marinade and discard the bag and juices.
Dry thoroughly with kitchen paper.

Take a sharp Stanley knife and make cuts all over the skin side of the belly diagonally, a third of an inch apart if you can.  All the way thru the fat but not yet touching the meat. This is important!

Rub with some salt and place in a roasting tin that has been lined with a double layer of foil.
Place in the hot oven and cook for about 20 minutes.
Lower the heat to 160°C / 320°F and cook for an other 2 1/2 hours. Cover loosely with some foil if the skin gets to dark, the foil does have to be tented to keep the crispyness.

Remove from oven. Let rest for 10 minutes. Slice and serve with rice noodles, Bok Choy and some hoisin sauce. Or any other vegetable of choice. Leftovers are heavenly and it also freezes well, but you do have to remove the skin because this can get a little chewy after freezing.

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

Not quite what you’re looking for? How about Sticky Shrimp & Pineapple with Jasmin Rice.

Buttermilk Turkey cutlets in Nacho Crumb coating

crispy-turkey14

Delicious juicy tender turkey cutlets, marinated in buttermilk and spices then breaded in a mixture of breadcrumbs and crushed Nachos. It was a huge hit!

This is what happens if you  when you run out of breadcrumbs.

It was a bit of a shocker because I normally make my own breadcrumbs and always collect old bread, cut it in cubes, let it dry and then I blitz it in the food processor with some fresh herbs and garlic. I never ever run out, at least that’s what I thought.

This is a habit I have had for a long time because there is always left over bread. Anyway, when I decided to make this dish, I marinated the turkey, which makes it super tender and juicy, and got everything out to start breading the cutlets, but then I realized I didn’t have enough breadcrumbs. So I had to come up with a quick solution, I didn’t have Corn Flakes so I went for the bag of Nachos I knew we still had left over from movie night. You need about 2 cups of nachos for this.

I put them in a plastic zip lock bag and crushed them with a rolling pin.

I ended up with a delicious smelling crumbly mixture with about half bread and half nacho crumbs.

crispy-chicken5

Cane Sugar Free              

Serves 4

Ingredients;

4 Turkey cutlets, or 1 large breast cut into thin slices

1 C. Buttermilk

1/4 tsp. each of ground Coriander, Smoked Paprika, Black Pepper, ground Ginger, Cardamom, ground Nutmeg, ground Cumin, Onion Powder, and Garlic Powder.

Generous seasoning of salt

1 egg beaten

1/2 C. flour

1 1/2 C. nacho-bread crumb mixture

2 tbsp. Canola Oil for frying.

crispy-chicken6

Method;

In a large dish, add the buttermilk and the seasoning and salt. Place the turkey cutlets in the marinade and turn them over to cover them completely. Cover with cling film and marinate for at least eight hours or preferably overnight.

When ready to cook. Get out three dishes, one for the beaten egg, one for the flour and one for the bread crumbs.

Cover  the cutlets first with flour, shaking off any excess, then dip them in the egg, let the excess drip off, then cover them in the breadcrumb mixture, pressing a little on both sides to cover them well. Place on a cutting board until ready to fry. Repeat with the remaining cutlets.

Heat a large frying pan over medium heat. Add two tablespoons of canola oil, and cook the cutlets for about 5 minutes on each side. Until golden brown and cooked thru. Drain on kitchen paper before serving.

crispy-chicken7

breaded buttermilk turkey

This is an easy Thanksgiving alternative that you can cook on the stove if you don’t want to get a whole turkey, maybe can’t afford one or don’t have an oven.  Serve it with Holiday Cranberry and Pear Sauce with Star Anise. and maybe a side of Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme and you have yourself a little feast fit for a king.

Note: Left overs a great on sandwiches!!!