Pork + fennel + BBQ
Discussion
Five Spice pork belly with fennel salad
Marinate your belly strips in a mixture of salt, pepper, cinnamon, ginger and garlic for as long as you have. Create a paste with a little oil to make it stick. I'd add some chili powder too.
Slice your fennel bulb in to strips and add some sultanas, a finely shredded red chili, some cucumber and coat with a well seasoned dressing made from olive oil' lemon juice, salt and pepper.
Cook your belly slowly if possible. With the amount of fat that will render out of it make sure you guard against fat fires which could ruin your efforts.
Sticky, crisp, caramelised. Slightly sweet, hot, salty. Deeply savoury, with a palate-cleansing salad.
Marinate your belly strips in a mixture of salt, pepper, cinnamon, ginger and garlic for as long as you have. Create a paste with a little oil to make it stick. I'd add some chili powder too.
Slice your fennel bulb in to strips and add some sultanas, a finely shredded red chili, some cucumber and coat with a well seasoned dressing made from olive oil' lemon juice, salt and pepper.
Cook your belly slowly if possible. With the amount of fat that will render out of it make sure you guard against fat fires which could ruin your efforts.
Sticky, crisp, caramelised. Slightly sweet, hot, salty. Deeply savoury, with a palate-cleansing salad.
Pferdestarke said:
Five Spice pork belly with fennel salad
Marinate your belly strips in a mixture of salt, pepper, cinnamon, ginger and garlic for as long as you have. Create a paste with a little oil to make it stick. I'd add some chili powder too.
Slice your fennel bulb in to strips and add some sultanas, a finely shredded red chili, some cucumber and coat with a well seasoned dressing made from olive oil' lemon juice, salt and pepper.
Cook your belly slowly if possible. With the amount of fat that will render out of it make sure you guard against fat fires which could ruin your efforts.
Sticky, crisp, caramelised. Slightly sweet, hot, salty. Deeply savoury, with a palate-cleansing salad.
YUM! I'm liking the sound of that Marinate your belly strips in a mixture of salt, pepper, cinnamon, ginger and garlic for as long as you have. Create a paste with a little oil to make it stick. I'd add some chili powder too.
Slice your fennel bulb in to strips and add some sultanas, a finely shredded red chili, some cucumber and coat with a well seasoned dressing made from olive oil' lemon juice, salt and pepper.
Cook your belly slowly if possible. With the amount of fat that will render out of it make sure you guard against fat fires which could ruin your efforts.
Sticky, crisp, caramelised. Slightly sweet, hot, salty. Deeply savoury, with a palate-cleansing salad.
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