FIVE SPICE PORK RIBS
Serves 4-6
2kg pork ribs
45ml soy sauce
45ml rice vinegar
15ml tomato paste
10ml chopped garlic
2 star anise
60ml honey
5ml Chinese five spice powder
10ml sesame oil
250ml water
Put the ribs into a roasting pan. Combine all the remaining ingredients and mix well.
Pour over the ribs. Cover the pan with foil and roast at 160ºC for 2 hours. Remove the foil and increase the oven temperature to 180ºC and roast for another 30-40 minutes, basting frequently until ribs are nicely glazed and the sauce has thickened. Remove from oven and cut the ribs into portions to serve.
PORK CHOPS WITH GREMOLATA
Serves 4
4 pork chops
15ml olive oil
salt and pepper
POLENTA
500ml water
300ml milk
5ml salt
250ml quick-cooking polenta
125ml grated Parmesan cheese
30g butter
GREMOLATA
grated rind of 2 lemons
2 cloves of garlic, chopped
60ml chopped parsley
45ml olive oil
10ml lemon juice
Brush the chops with olive oil and cook on a griddle pan until done. Remove and season well. Keep warm.
POLENTA: Put the water, milk and salt in a pot and bring to the boil.
Gradually stir in the polenta, stirring all the time. Simmer for about 5 minutes. Remove from the heat and add the cheese and butter and mix well. The mixture should be smooth and creamy. Divide the polenta among 4 plates. Add the chops and top with the gremolata. Serve immediately.
GREMOLATA: Combine all the ingredients and mix well.
PORK BELLY WITH PLUM SAUCE
Serves 4
1.5kg piece of pork belly
30ml soy sauce
15ml fennel seeds
15ml coriander seeds
2 star anise
250ml water
SAUCE
10ml oil
5ml grated ginger
3 ripe plums, pitted and diced
1 cinnamon stick
30ml red wine vinegar
60ml soft brown sugar
Score the surface of the pork belly with a sharp knife. Rub with the soy sauce. Combine the fennel, coriander and star anise and crush with a pestle and mortar. Rub half of the spice mixture into the meat.
Place the meat into a roasting pan and roast at 200ºC for 30 minutes. Remove from the oven and add the water to the pan.
Reduce the temperature to 140ºC, return meat and roast slowly for 2-3 hours. Turn up the grill in the oven to crisp the skin. Remove and discard the pan drippings. Serve cut into slices with the plum sauce.
SAUCE: Heat the oil and gently fry the ginger. Add the plums, cinnamon, vinegar, sugar and reserved spices. Cover and simmer for 10-15 minutes until the plums are soft.
PASTRY WRAPPED PORK FILLET
Makes 2
2 small pork fillets
salt and pepper
100g cheddar cheese, grated
1 egg
45ml chopped parsley
15ml chopped thyme
250g packet of streaky bacon
500g roll of puff pastry
beaten egg for glazing
Trim the pork fillets and remove excess fat. Cut a slit in each fillet about two thirds of the way into the meat. Open the slit and season well. Combine the cheese, egg and herbs and mix well. Divide this mixture between the two fillets and use it to fill the meat. Wrap the fillets with streaky bacon and secure with tooth picks.
Heat a frying pan and fry the fillets until the bacon is lightly browned all over. Remove toothpicks and cool. Roll out the pastry on a floured surface until it is big enough to be divided in half to cover each fillet. Cut the pastry in half and lay a fillet on each piece. Brush the edges with egg and wrap the fillet to enclose completely. Make sure the edges are sealed. Trim off any excess pastry and use it to make a few decorations. Brush the pastry with beaten egg and bake at 200°C for 30-40 minutes until the pastry is golden brown. Remove and cool for 10 minutes before slicing.
Angela Day, Saturday Star