The **Now Eating** Thread

[suenstar]

@Gilbert89 How did you not get the memo!

Nice and simple ham and mustard roll on tiger bread for lunch, followed later this afternoon by the main course of a homemade curry (cross between a pathia and a jeera).

 

[Mr Badger]

Chinese pork belly.

At the crispy stage (must admit I already ate a few pieces before the picture for, ummm, quality audit purposes):

And in it's final form:

 

[caff]

Chinese pork belly.

Recipe? That first shot looks amazing. I want that!

 

[Mr Badger]

Recipe? That first shot looks amazing. I want that!

Slightly winged it as I went along, but essentially:

1) Marinaded the meat with 5 spice, cumin, garlic, chilli, soy sauce, Chinese wine, MSG, sugar, salt and pepper. Was careful to keep the skin dry.

2) Air fried it at 200C for 30 minutes. Used foil to stand the pork up in the air fryer so the dry skin was exposed at the top and coated with salt and oil.

3) Cut up the crispy pork, fried the onion and pepper with ginger and garlic then added the juice from the air fryer, remains of the marinade, some more sugar, soy sauce and Chinese wine, the crispy pork and finally a bit of cornflour slurry.

4) Served with rice and spring onion.

EDIT: The big challenge was to not just scoff it all after it came out of the air fryer. So you could probably skip stage 3 completely if you like.