Recipe of the day
Colman andrews' sarsuelaThis recipe is based on one from the excellent Catalan Cuisine by Colman Andrews (Headline 1988) and is a Catalan version of the famous Spanish fish stew zarzuela.
Chinese-style pork belly
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Tuesday, 27 November, 2012
Slice belly pork into 2cm-thick slices and place in a large roasting dish. Mix a little soya bean oil with Chinese five-spice powder, chopped garlic and ginger. Add this to the pork and toss well to coat. Spread the pork slices out side by side and place in a 200°C oven for 20 minutes or until crisp and bubbling. Drain well and serve with steamed jasmine rice and Chinese greens such as baby bok choy stir-fried with sliced rehydrated Chinese dried mushrooms and garlic, with soy and chilli bean sauces on the side.
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