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Sunday, 16 September 2012

Pork belly

Our Chinese style pork dinner was succulent and tasty. We put it on a low heat (100ÂșC) while we were out. Three hours later, we turned up the heat to complete cooking. An hour later, we were eating this fabulous dish. For the mash, we cooked jacket potatoes and scooped out the flesh as the flavour is so much more intense.
Around 800 calories (eek) but so filling that we know we won't be hungry until morning! Plus we get to eat a full normal calorie allowance today.
Here's how we made it. We began by scoring the skin, and then poured a kettle of boiling water over the meat.  Pat dry.  We seasoned with a mixture of:  2 tsp five spice, 1 tsp salt, 1 tsp ground pepper, 2 tsp sugar.  Leave for as long as you can - we left ours for 4 hours, overnight would be better.  Cook on high for the first 10 minutes, then turn the oven down and we cooked ours for about 3 hours.  We had to turn up the heat for the last 30 mins or so to crisp up the skin.  Amazing! The great thing about this dish is that it can be left to slowly cook while you get on with something else. We were away a bit longer than intended, but that didn't matter.
This was served with a dipping sauce, super smooth mash and pak choi.  For the dipping sauce (again, the internet provided many versions) we just mixed together approx 5 tablespoons of soy sauce, 2 tablespoons of sweet chilli sauce and added a sprinkle of sesame seeds for show. 
If you would like to know more about how we achieved our fabulous weight loss see OUR IDEA
Read how we put 'our idea' to the test  -  Our Experiment

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