Home' Central Canterbury News : June 12th 2013 Contents 14 CENTRAL CANTERBURY NEWS, JUNE 12, 2013
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Pork belly a tasty change
By SARAH TURPITT
It s been on menus for a while
now, and today it is readily
available in the supermarket
-- it s pork belly.
Still a relatively cheap cut, pork
belly delivers soft flesh and crisp
crackling when it is slow roasted
or even braised. While it does
involve a little forward planning,
as most recipes call for a slow
method of cooking, it is certainly
worth the wait.
One of my favourite dishes is
the Italian street food, Porchetta.
Traditionally from a whole cooked
suckling pig, you can still get an
excellent result just by using a
large piece of pork belly, and it is
simply amazing served with a
light salsa verde.
Porchetta sandwiches make a
tasty treat on game night -- slices
of the tender slow-roasted pork
sandwiched in a crusty ciabatta
roll. The only problem is they will
expect it every time!
In the summer, I like to rub the
pork belly with Chinese five spice
before braising it in stock. Once
cooked, just drain and portion it,
before placing it skin-side down
on the barbecue. It certainly
makes a great change from steak
Slow Roasted Pork Belly
with Braised Red
Cabbage and Apple
Traditionally, the Porchetta
would have been air-dried before
being slowly roasted, but this slow
roast is delicious, even without
the lengthy drying period. Left-
overs can be sliced for sandwiches
and served with salsa verde.
1 tsp black peppercorns
1 tsp salt, plus 1 Tbsp salt to rub
over before roasting
1 handful of fresh herbs -- thyme,
rosemary and sage
3 cloves garlic
2 Tbsp olive oil, plus 1 Tbsp to
rub over before roasting
11G2-2kg piece boneless pork
belly, skin scored
Toast the fennel seeds and pep-
percorns in a dry frying pan for a
couple of minutes. Pound them
together in a mortar and pestle
with salt, herbs and garlic, to
make a paste. Mix with the olive
oil and rub all over the pork.
Cover and chill, leaving to mari-
nate for a couple of hours.
Preheat the oven to 200C.
Rub the skin of the pork with
plenty of salt and the remaining
olive oil. Place on a rack in a roas-
ting tin and roast for 30 mins.
Squeeze the lemons over the
skin and reduce the oven to 160C
on fan-bake. Roast for 2 hours.
Increase the heat to 200C and
cook for 30 mins or so, finishing
the crackling. Let it sit for 20
mins. Slice and serve with braised
cabbage (recipe below) and fon-
Braised red cabbage with
This vegetable dish is rich and
flavoursome, and looks majestic.
3 onions, sliced
2 Tbsp olive oil
4 braeburn apples, peeled, diced
1G2 red cabbage, finely shredded
salt and pepper
1G2 cup brown sugar
1G2 cup red wine vinegar
Sweat the onions in the olive oil
for five minutes, until softened.
Add apples and cabbage, and
cook for 10 minutes, until sof-
tened. Season well before adding
brown sugar and vinegar. Cook
uncovered for 30 minutes or until
the cooking liquor has evaporated.
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