Recipe of the day
Keralan green peppercorn prawnsI ate this dish, 'chemmeen pacha kurumilagittathu' as it was called, at the Taj Green Cove Resort. They were so good and head chef Arzooman Irani kindly gave me the recipe.
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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