Combined with some gravy made with the meat juices, I am in heaven. There's rumour that I may have also drank some of said gravy directly from the gravy boat when Nick turned to the kitchen. I don't know who would do such a thing.....!!
We bought a pork belly meal from M&S a while ago and cooked it last night which filled the house with a smell similar to hoisin duck. (We LOVE hoisin duck!)
It was tender and had this sweet glaze that made a meat that is already moreish, a dish that melted in our mouths and created sounds of agreement that this was better than GOOD!
The meat had been marinated and came with a sauce to put on top for the last 10 minutes of cooking.
Listen, it looks like it takes FOREVER to cook but I promise you it will be worth it, even if JUST for the yummy smell in your home.
On this misty and murky morning I'm still thinking about it. We noted the ingredients to the marinade and hope to recreate it ourselves sometime.
Take a look and see if you can figure out the quantities!
(Obviously, the quantities will decrease as you go down the list)
Marinade:
muscovado sugar (no wonder it was good!)
light soy sauce
garlic puree
red chillies
fish sauce
ground spices - ginger, cinnamon, cloves, star anise
rapeseed oil
lemon juice
Coat the meat and make sure you save some for the day you cook it.
Marinade the meat overnight in a disposable baking tray.
Cooking directions:
Set oven temp to 190'C/170'C fan/375'F
Put the marinated meat into the oven on a disposable tray. (This is messy and the marinade caramelises to a burnt sugar. I would NOT want to get that out of my pans!)
Bake the pork for 1hr 15 minutes.
Then remove from the oven and spoon more marinade evenly over the meat.
Return to the oven for 10 minutes.
Allow the meat to rest for another 10 minutes before carving.
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