This was the fall back dish, which I had in readiness in case I hadn't cooked enough for Sunday's supper. "As if", I hear the guests groan as they surveyed the food mountain that lay before them.
And so it makes its appearance as Tuesday's supper.
I had cooked some (mainly) thickly sliced boneless belly pork in the oven up to their waists in a marinade of brown sugar, soy, five spice and water. Covered with foil, I cooked it at about 160c for an hour or so then left this in fridge, and once cold left it in the fridge.
To finish it off I put a heaped tablespoon of caster sugar into my deep frying pan and melted it until turned a deep caramel colour. Into this went a finely chopped red chilli - at which point the caramel did that scary hissing, spitting thing - followed by the juice of a lime, about a tablespoon of soy and a couple of water. To stop the caramel base burning, I stirred it together off the heat. I'd prised the pork slices out of their, now jellified, sauce and sliced them into chunky cubes and took the chance to get rid of the most obvious bits of gristle and bone. I think I also threw in a slug of rice wine vinegar to add a bit of bite too.
Back onto the heat for the caramel and in went the pork cubes. This was all heated through, during which the sauce reduces somewhat into lovely gloopy spicy sweet sour-ness.
Served with rice, some leftover butter lettuce, chopped cucumber and a bit of greek yoghurt. I'm a bit squeamish about eating the fat and rind, of which not much is actually left after all that cooking, which looks flobby and greasy. But TLO, eats this dish - fat, rind and all. He's so brave. Apparently, it's not scary but quite yummy. Maybe next time I'll give it a shot.
Anyhoo, altogether, a very satisfying dish.
S'good job you didn't tell me about this on Sunday to be honest. There would have been snuffling sounds from fridgewards.
Posted by: pommiefoodie | Thursday, 08 April 2010 at 01:52 PM