Rick stein's crisp skin port belly (bbq spice rub)

2 likes 0 comments Recipe by Matthew Smith

1 Piece of Belly with the rind (1 - 1.5 Kg)
1 Tbsp Sichuan Peppercorns
1 Tsp Black Peppercorns
2 Tbsp Maldon Sea Salt Flakes
2 Tsp Five Spice Powder
2 Tsp Caster Sugar

1. Spike the skin of the belly with a fine skewer or larding needle as many times as you can, going through into the fat but not so deep that you go into the flesh. Then pour a kettle full of hot water over the skin, leave it to drain and then dry it off well.

2. Heat a dry, heavy based frying pan over a high heat.

3. Add the Sichuan and black Peppercorns and shake them around until they darken slightly and start to smell aromatic. Transfer to a spice grinder and grind to a fine powder. Tip them into a bowl and stir in the Sea Salt, 5 Spice Powder and sugar.

4. Turn the Pork flesh side up on a tray and rub the flesh all over with the spice mixture. Set it aside somewhere cool to marinate for 8 hours or overnight.

5. Preheat the oven to 220 degrees. Turn the Pork skin side up and place it on a rack, resting on top of a roasting tin of water. Roast the Pork for 15 minutes, then lower the temperature to 180 degrees and roast it for a further 2 hours, topping up the water as necessary.

6. Chop into pieces and serve with stir fried (or steamed) Asian greens in Oyster Sauce.

chinese, spicy, bbq, dry rub April 20, 2011 19:21

Author Rick Stein

No-user Https-graph-facebook-com-100001319209265-picture

No comments yet.

Matthew Smith
United Kingdom