by R-sole » Wed Apr 25, 2012 1:44 pm
Been outdoing myself lately.
the other night i got a pork belly from the freezer that cam from one of the pigs we grew.
Bourbon Girl is always raving about crackling, i could care less. I'll fix her little crackling wagon i thought.
Removed the rind and salted it with with a seasoned salt. Stuck it in the fridge for 24 hours. Mean while i chopped up the belly into little just more than a mouthfull riblets (boned), and marinated em in a little rice wine and ginger with a teaspoon of sugar.
Next arvo i stuck the stripped up skin in the oven at 190 for 10 mins then lowered it to 140 and turned every twenty minutes. After 2 hours it looked like the stuff you get from the packet at the pub. all criped up and fluffy and light.
I mixed up some sr flour with some toasted and crushed szcechuan pepper corns and some salt, shook it in a bag with the riblets and shallow fried them. Served with homemade fried rice from the night before :teasing-neener: :dance:
Tonight i have some rump chopped up in cubes, tossed in flour seasoned and added some Zatar i got at the markets the other week. Fried it up in this ethnic eatherneware pot thing with a lid and added garlic, onions, jalapeno etc.
then added some spuds and kumara and carrot, peas, corn etc and some chicken stock. Lemonade zest and juice, nutmeg, cinamon, aatar again, cumin and cardamon and stuck it in the oven for the next 4 hours :clap:
I'll toast some flatbread to serve with rice or polenta dunno yet (depends how pissed i get)
We're eating like kings for not much. 8-)