On Friday I decided to cook another meal from the The Family Meal cookbook. This time I only did the main course, not the full three courses. I’ve done this pork belly recipe once before and it is delicious but it takes a while. Also, of course, it is just meat, so I did a small vegetable stir fry to accompany it. I also cheated slightly and bought an Oriental Snack Pack from Sainsburys – 4 pieces of sesame prawn toast, 4 mini-spring rolls and 4 won tons. That make a perfect starter for the meal.
400g joint of belly pork
1 litre of water
2 pinches of salt
8-10 black peppercorns
½ an onion, roughly chopped
2 garlic cloves
200g of teriyaki sauce
Put the belly pork in a large saucepan and cover with water.
Add the salt, peppercorns, onion and garlic.
Bring to the boil and then turn down the heat to a simmer. Cover and cook the pork for 1½ hours until cooked through. (You may need to top up the water during cooking.)
Once cooked, remove from the water, drain well and place on a chopping board.
Cut into thick strips – about 2cm thick.
Pre-heat the oven to 180
Place the pork slices in a roasting tin, in a single layer, and cover with the teriyaki sauce.
Roast the pork for 30 minutes, regularly basting with the teriyaki sauce to glaze it.
Tasty and tender.
I accompanied this with rice and a few vegetables quickly stir-fried in Hoi Sin sauce.