Twiced-Cooked Pork Belly with Toffee-Crisp Crackling

I am often asked by my friends what the food blogging community is like. It's like a hobby club, a group of people are bonded together by food. We cook, we eat, we talk, we shop, we discuss food.

We come from different backgrounds, different age groups, different nationalities, but we share the same passion which is food.

Cooking for friends is always my greatest pleasure. Cooking for friends who appreciate food has elevated my excitement to a higher ground.

Billy, Linda and myself have organised a cook off event with a group of food bloggers and friends with a very interesting theme - 'Fruit' and 'Vegetable'. The rule is simple, each of us has to cook a savoury dish with fruit or a dessert with vegetable.

I decided to cook this truly amazing pork belly which is cured with orange salt rub and then slow-cooked to perfection. I paired it with Caramelised Cherry and Brandy Glaze. I also made a Potato and Apple Mash and Braised Savoy Cabbage with Smokey Bacon to complete my entry.

Picture credits to Citrus and Candy (I totally forgot to take a picture of my own dish during the cook off)

You can read more about the event here, here, here, here and here. I have included pictures of the dishes everyone made for the cook off at the bottom of the post.

Twice-Cooked Pork Belly with Toffee-Crisp Crackling
(Adapted from Adrian Richardson's MEAT)
Serves 6-8

Adrian Richardson - "You can often but salted pork belly from the butcher, but it is easy to do this yourself. Salting the meat draws out some of the moisture and really intensifies the flavour and colour of the meat. It also helps the skin to crisp up.

This dish requires a little planning, as you need to allow time for the initial curing and then slow-cooking. But it can be prepared to this stage ahead of time, and can then be very quickly cooked at the last minute. I think this dish looks amazing. I like to serve it with Braised Savoy Cabbage with Smoky Bacon and a Caramelised Cherry and Brandy Glaze (recipe follows), both of which act as a foil to the richness of the pork."

Ingredients

Aromatic salt rub:
500 g rock salt
1 bunch thyme, chopped
1 bunch sage, chopped
1 bunch rosemary, chopped
Zest of 2 oranges
4 garlic cloves, chopped
2 tbsp freshly ground black pepper
2 tbsp ground allspice

1 x 2 kg piece pork belly, skin on
50 g butter
2 medium carrots, roughly chopped
2 onions, roughly chopped
2 leeks, sliced
2 sticks celery, sliced
2 bay leaves
1 tbsp freshly ground black pepper
1 cup white wine
2 litres good-quality chicken stock or water
Olive oil, for frying

Method

1. To make the aromatic salt rub, combine all the ingredients in a bowl and mix together.

   

2. Place the pork on a rack set inside a container and rub the salt rub all over the meat, packing it on thickly.

   

3. Set a small chopping board on top of the pork and weight it down (cans from the pantry will do the job). Transfer to the refrigerator and leave for 4 hours to cure. After curing, rinse the pork well under running water then pat it dry.
4. Preheat oven to 120C.

5. Heat the butter gently in a large heavy-based saucepan. Add the carrots, onion, leeks and celery and sweat gently for 5 minutes until the vegetables start to soften. Add the bay leaves, pepper, wine and stock and bring to the boil.Sandwich the pork between two sheets of baking paper, and place it, skin-side down a deep roasting tim. Pour on enough of the boiling stock to immerse the pork. Cover the roasting tin, or wieght the pork down with a wire rack. Transfer to the oven and cook for 3 hours, by which time the meat will be very tender. Remove from the oven and leave the pork in the liquid until cool enough to handle.

   

6. Transfer the pork to a tray lined with a clean sheet of baking paper. Weight it down again using the board and cans. When completely cold, transfer the pork to the refrigerator and leave it overnight.



7. When ready to cook, cut the pork into 8 cm x 8 cm portions.

   

8. Heat the oil in a heavy-based frying pan. When the oil is hot, fry the pork pieces, skin-side down, for 4-5 minutes. The skin will quickly colour and crisp up. Turn and cook for 3-4 minutes on the other side, until golden brown. Serve hot from the pan with your choice of accompaniments.

Caramelised Cherry and Brandy Glaze Recipe
Makes 2 cups

Adrian Richardson - "This sauce is especially wonderful with dark gamey meats, such as duck or goose and I really like it with roast pork. When cherries are not in season you can use tinned cherries, in which case add the juice to the sauce as well. If you prefer a thicken sauce you could thicken it with one tablespoon of cornflour, or tip the lot into a liquidiser and whiz it to a puree."

Ingredients

100 g sugar
1 cup warm water
400 g pitted cherries (fresh or tinned)
1 cup good-quality chicken stock
1/2 cup brandy
Salt

Method

1. Combine the sugar and water in a small saucepan. Heat gently, stirring from time to time, until the sugar has dissolved. Bring to the boil, then lower the heat and simmer to form a light golden caramel.
2. Carefully add the cherries - the caramel may splutter and spit - then stir in the stock. Simmer for 15 minutes over a low heat. (If using tinned cherries, they'll only take about 4 minutes.) Add the brandy and simmer for a further 8 minutes. Season to taste before serving.
   
   
   

Let the food porn begin:

Pumpkin Soup with port melon and vanilla creme fraiche by Minh of Eat Show and Tell

Triple Melon Salmon Tartare by Here Comes The Food by Richard of Here Comes The Food

Pig Goes On A Holiday - marinated pork ribs in lychee and soy served with lychee and green olives by Helen of Grab Your Fork (Recipe can be found HERE)

Korean Fried Chicken - twice fried chicken thigh pieces with a pineapple chili sauce by Simon of The Heart Of Food

Trio Of Beetroot - Chocolate and beetroot macaron, beetroot chocolate brownie with beetroot ice cream and a beetroot lollipop with fizzy sherbert powder by Steph of Raspberri Cupcakes (Recipe can be found HERE)

Tasting Plate of Rhubarb - stewed rhubarb financier, roast rhubarb crumble, lemon shortbread and rhubarb jam and a layered gateau of strawberry gelée, rhubarb mousse and chocolate sponge by Karen of Citrus and Candy

Rainbow Vegie Layer Cake - beetroot and chocolate, carrot and spinach with cream cheese frosting by Suze of Chocolatesuze

Fennel Crème Caramel with fennel mousse & beetroot sorbet by Shez of One Bite More

Eggplant Chocolate Tart with candied carrot, purple carrot ice cream with citrus peels and roasted almond by Billy of A Table For Two

Caramelised onion panacotta with burnt butter ice cream and olive macaron by Linda of Eat, Show and Tell

MAMAK Malaysian Chicken Curry (Kari Ayam)

The Mamak Restaurant 'SECRET' was out there a long time ago. I accidentally found their famous chicken curry recipe while tidying up my bookshelves. The recipe was published in Gourmet Traveller magazine March 2008 issue. It's the original recipe shared by Mamak to GT magazine readers.

No one was more excited than Mr J as it's his favourite dish at Sydney's Mamak Restaurant. My favourite is their fish curry.

For readers who are not familiar with Mamak Restaurant, it is a popular Malaysian restaurant located in Sydney's Chinatown. It is notoriously famous for its long dinner queue and the Roti Canai (Paratha) and Teh Tarik making skills that are cleverly displayed live in the front of the restaurant.

Teh Tarik (Pulled Tea), photo credits to http://www.mamak.com.au/

Roti Canai, photo credits http://www.mamak.com.au

The Mamak style curry is best eaten with steamed rice or roti canai. It contains no coconut milk or cream (healthy option!) and it's on the watery side, so the sauce can be easily soaked up with the roti.

This recipe demonstrates the easy way of making curry using ready-made curry powder blend which is commonly by most Malaysians. It's important to pick the correct curry powder blend as it's crucial for the right colour and taste. I would strongly recommend to use a Malaysian brand such as BABAS meat curry powder.

There is no secret ingredients or steps in making this curry. Get the correct spices and 30 minutes later, you have the famous Mamak chicken curry right there in your kitchen.

Malaysian Mamak Style Chicken Curry (Kari Ayam)
(Adapted from Gourmet Traveller Magazine March 2008 issue)
Serves 4

2 tbsp vegetable oil
1/2 small brown onion, finely chopped
3 cm piece of ginger, finely chopped
2 cloves of garlic, finely chopped
1 cinnamon quill
1 star anise
1/2 tsp cardamom seeds, crushed
2 sprigs of curry leaves
130 g Indian curry powder, look for finely ground mild (meat) Indian curry powder (I use Malaysian BABAS brand, available in most Asian supermarkets)
1 tbsp ground chilli, or to taste (I use 1 tsp)
2 tbsp white sugar
4 (about 1 kg) chicken Marylands, cut into 4 pieces
250 g sebago potatoes, cut into 2cm pieces
2 stalks of lemongrass, white part bruised
I added 1 tsp salt, or to taste
Steamed rice, roti canai and sliced red chilli, to serve

Method

1. Heat oil in a wok over medium heat, then add onion, ginger, garlic, cinnamon, star anise, cardamom seeds and curry leaves and stir fry until fragrant and onion is soft (about 3 minutes).

   

2. Add 1.5 litres of water and bring to the boil, add curry powder, ground chilli and sugar and stir to combine.
3. Add chicken, potato and lemongrass, return to the boil, then reduce heat to low and simmer until chicken and potato are cooked through (about 15 minutes).

   

4. Scatter with chilli and serve with rice.

Fig, Ginger Syrup and Crushed Pistachio Pavlova

I have a love-hate relationship with Donna Hay. I often stare at her beautifully styled and photographed food magazines and cookbooks full of envy, but I never can achieve the level to perfection she achieves, no matter how hard I try.

I have a similar love-hate relationship with Pavlova. No matter how hard I try, how precise my measurements are, how perfect it looks before putting it into the oven, it never comes out as perfect as I want it to be.

The crack lines, the "non-achievable" height. They are all visible. They are telling me "FAIL FAIL FAIL!" (although I have achieved the perfect marshmellowy centre and crispy shell).

It's human nature. We can so easily fixate our mind on the little flaws of ourselves and of the people around us, that we often neglect the good points.

Have a look at this pavlova, do you see the imperfections and do you forget about the gorgeousness of the toppings?

Figs, Ginger Syrup and Crushed Pistachio Pavlova Recipe
(Pavlova recipe adapted from Donna Hay)
Serves 8-10

Ingredients

150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
1 cup (250ml) single (pouring) cream
4 figs
Ginger syrup (recipe follows)
A handful of pistachios, crushed

Method

1. Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
2. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.
   

   
   

3. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.
4. Whisk the cream until soft peaks form. Spread over the pavlova, top with figs, drizzle with ginger syrup and sprinkle with crushed pistachio
5. Serve immediately.

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.
* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

Ginger Syrup Recipe

(Adapted from here)

1 (1-inch) piece fresh ginger
2 cups granulated sugar
1/4 cup water

Method

1. Peel ginger and cut it into 6 roughly equal pieces. Place ginger, sugar, and water in a small nonreactive saucepan and stir to combine.
2. Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
3. Remove from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tightfitting lid, cover, and refrigerate until ready to use.

Pomegranate Martini Cake

After seeing THIS perfect shot from Karen's blog - Citrus and Candy, I just to had to have one for my blog. I don't care if Billy thinks it's passe: I like it!

I chanced upon this Pomegranate Martini Cake recipe while googling for inspirational recipes. I knew I just had to make it. My favourite cocktail in a cake. How could I resist?

The list of ingredients - Pom, vodka, crème pâtissière, orange segments, marmalade, fresh whipped cream frosting - sound like a song to me, a perfect melody.

Then, I received a pair of Royal Pom Pomegranates from Wordstorm last week. They couldn't have come at a better time.

It's a little bit time consuming as there are recipes within the recipe but it's well worth the effort. After trying a slice of the cake, Mr J declared it's the best cake ever. Prior to this cake, it was the Sicilian Orange Cake.

Pomegranate Martini Cake Recipe
(Adapted from here)
This recipe yields 2 x 10" cakes

There are several parts to the process:

1 basic sponge cake recipe (yield: 3 – 10” cakes)
Pomegranate Vodka syrup
Pastry Cream
Orange Marmalade
Pomegranate seeds
Orange segments
Whipped Cream

Sponge Cake Recipe
Yields 3 – 10” cakes

Ingredients

10 eggs (separated)
2 ½ cups all-purpose four
2 ½ cups sugar
1 tsp. vanilla extract
1 tsp. lemon extract
5 oz. ice water
2 ½ tsp. baking powder
¼ tsp. salt

Method

1. Shift flour and baking powder together.
2. Beat yolks until thick (lemon colored) and makes a slow ribbon when paddle attachment is lifted.
3. Gradually add sugar and ice water.
4. Add flour and baking power mixture to the eggs.
5. Mix until incorporated

Separately…

1. Beat egg whites, just before they are stiff add the extracts and salt. Beat until stiff, but not dry.
2. Fold whites into the batter. Turn into prepared pans that have been lined with parchment and sprayed with non-stick spray.
3. Bake at 350 for 30 minutes (convection oven 300 for 20 minutes).
4. Check with toothpicks. You want the cake to spring back to touch and be lightly golden.

Pomegranate Vodka Syrup Recipe

Ingredients

1 ½ cup sugar
1 ½ cup water
½ cup pomegranate juice
6 oz. vodka

Method

1. Combine sugar, water and juice in a sauce pan. Bring to a boil. Remove from the heat and add vodka. Let cool.

Pastry cream Recipe

Ingredients

1 quart milk
4 oz sugar
4 egg yolks
2 whole eggs
2.5 oz. corn starch
4 oz. sugar
2 oz. butter
1 tsp vanilla

Method

1. Heat milk and sugar until scald.
2. In separate bowl, mix eggs, starch and sugar until smooth.
3. Temper egg mix with milk and return to a boil, whisking constantly until thickened
4. Take off heat and add vanilla and butter. Let cool.

To assemble the Pomegranate Martini Cake:
(Makes 2 cakes)

Method

1. Cut each 10” cake in half.
2. On bottom layer, brush with pomegranate syrup.
3. Spread a thin layer of marmalade on top.
4. Spread pastry cream over the marmalade.
5. Sprinkle with pomegranate seeds.

   

6. Neatly place orange segments around layer.
7. Place another cake layer on top and repeat steps 2 -6.

   

8. After placing top layer on, brush with pomegranate syrup.

Whipped Cream Recipe

Method

1. Combine about 1 ½ quart of heavy cream with ¾ cup confectioner’s sugar and about 2 tsp vanilla (all to taste). Whip until medium peaks. Frost cake sides and top with whipped cream.

   

2. Garnish with sugared pomegranate seeds (just sprinkle the seeds with some sugar and toss.)

Malaysian Style Sardine Sandwiches

This is how it started for Mr J and me.

He was a 25 year old young gun sent by his Dutch multi-national employer to assist in setting up their IT consulting business venture in Malaysia.

I was a 29 year old global sales manager with an American multi-national IT company. (Does it make me a cougar??)

It was his second month in Kuala Lumpur and he barely knew his way around. Me, I had just bowed out of a relationship and newly relocated from Penang to Kuala Lumpur.

We were not looking for love but love found us and fate brought us together.

His employer organised a BBQ party to welcome all the new recruits for the company. There were around 15 of them. Both of our employers are business partners. A lot of our colleagues know each other through the same business dealings and clients.

It was a complicated situation. His colleague Mr T invited my colleague Ms V to the BBQ as he was interested in her. Unfortunately, she wasn't into him and instead was attracted to another colleague of his, Mr R. She wanted to attend the BBQ because she knew Mr R would be there but didn't want to go as Mr T's partner so Mr R wouldn't get the wrong impression. To solve her dilemma, she asked me to accompany her to the party, both as Mr T's guests. So I went along with her.

When I was first introduced to Mr J, he was sitting at the dining table preparing these sardine sandwiches. His Malaysian colleagues assigned him this task. Funny enough, he didn't know they were sardine sandwiches. All along he has thought they were tuna sandwiches until I made them again yesterday.

The sardine sandwich was such a fad party food in Malaysia when I grew up in the 70s & 80s but a little less in the 90s. I have been away too long now to know if anyone still makes them as party food.

It's definitely not a fancy fare but it has sentimental value to us. Food doesn't have to be fancy or pricey to bring us joy. Sometimes a humble beginning signals a great journey.

Malaysian Style Sardine Sandwich Recipe

1 loaf white sandwich bread
1 can sardines in tomato sauce
1 Spanish onion, thinly sliced
1 cucumber, finely shredded
A squeeze of lemon juice
Salt and pepper to taste

Method

1. Mash the sardine with a fork, mix in onion. Add a squeeze of lemon juice and salt and pepper to taste.
2. Top assemble: Spread butter on a slice of bread, top a tbsp of sardine mixture on the bread and spread it evenly. Add shredded cucumbers. Cover with another slice of bread.
   

3. Trim the crusts and cut into 4 equal size of triangles.