Hej Winnie
Jeg tror det er den her du leder efter:
Mvh. Michael
RACKLING CHINESE ROAST PORK
3-lb boneless pork belly, with rind
a.. DRY RUB:
a.. 2 tablespoons coarse sea salt
b.. 1 tablespoon ground roasted Sichuan peppercorns
c.. 2 teasponns five-spice powder
d.. 1 teaspoon freshly ground black pepper
e.. steamed rice to serve, optional
1. Pierce the rind side of the pork with a sharp fork or knife until the
skin is covered with fine holes. Insert a meat hook into the pork.
2. Bring a large pan of water to a boil. Hang the pork up from the meat
hook, and using a large ladle, pour the hot water over the rind side several
times. Set the pork aside.
3. Heat a wok, then add all the ingredients for the dry rub and stir-fry 3
minutes until they well mixed. Let cool slightly. When the dry rub is cool
enough to handle, rub it all over the flesh side of the pork.
4. Hang the meat up to dry for eight hours or overnight in a cool place or
in front of a cold fan. Preheat oven to 400 degrees. Place the pork, rind
side up, on a rack over a roasting tin of water. Roast for 15 minutes, then
reduce the heat to 350 degrees and continue to roast for 2 hours.
5. Turn up the heat to 450 degrees and roast for a final fifteen minutes.
Remove the pork and let it cool. Carve it into bite-sized pieces, arrange on
a platter and serve. Alternatively, serve on beds of rice. Serves 4 - 6.
"Winnie Henriksen" <winnie@bitnisse.dk> skrev i en meddelelse
news:vscvvvo8nvlriejsjr66equ6bnoi3hupj1@4ax.com...
> Hej
>
> Er der nogen der ligger inde med Ken Hom's (BBC FOOD) Kinesisk
> flæskesteg, jeg har forsøgt at finde han bog hvor opskriften står i
> "Foolproof Chinese Cooking"
>
> Mvh
>
> Winnie
>
> Med venlig hilsen
>
> Winnie Henriksen
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