I use this extremely easy Gordon Ramsay recipe for the most delicious and succulent pork with crispy crackling.
I do however make 2 amendments:
– just use water instead of chicken stock
– skip the fresh fennel and use twice as much fennel seeds
Korean Spinach & Lotus
- Fresh spinach 1 bunch/pack
- Lotus stem/root (defrosted from frozen) 250 gms
- For spinach – 1 tsp white vinegar, 1.5 tsp soy sauce, 2 tsp for spicy or less for mild Gochujang, 1.5 tsp sesame oil and 2 cloves of garlic roughly crushed
- For lotus – 1.5 tsp white vinegar, 2 tsp soy sauce, 1 tsp for spicy or less for mild Gochujang, 1.5 tsp sesame oil
- 20 minutes before pork belly will be done, cut off last 2 cms and roots off spinach, wash and leave to drain
Note: Leave the rest of the stems intact for texture
- Mix all the spinach and lotus sauce ingredients and leave aside
- In a non stick pan/ wok cook spinach on high heat in a wok/ pan turning every 30 seconds.
All of the spinach should be wilted within 4-5 minutes and most water evaporated. Transfer to a cold plate. Spread out to cool and stop cooking
- Cook lotus on high heat with 2 tsp water in a non-stick pan/pot for about 5 minutes. Stir 1-2 times during this time.
Add lotus sauce. Cook for another 1-2 minutes on high heat and then leave to cool.
- Mix the spinach sauce into spinach 10 mins before eating
Sauces used in this recipe will be used in most Asian recipes. Buying quality sauces will be an investment worth making if you enjoy Asian food.
For crispy pork crackling, always be very generous with salt and rub it into the cracks on the pork skin. If crackling needs more cook, increase oven temperature to 230 degrees C for last 10 minutes of the cook.
If you want a sauce, chop 2 apples and cook for 5-7 minutes with 3 tsp of water. Add some of the pork cooking liquid, 1 tsp gochujang, a little salt and a sprinkle of chilli powder to make a balanced spicy apple sauce