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Guests always ask which of the evenings meals is my favourite and although it is a pretty tough call as I only put things on the menu that I really enjoy, I have to say the crispy pork belly with hoi-sin sauce, asian slaw and earl grey rice was the one that I always look forward to eating the most. We have had pork belly on the menu for a couple of seasons in various iterations but this version just works so well with the amazing flavours of 5-spice powder, sesame oil and salty tamari sauce, sharply contrasted by the fresh crunchiness of all the colourful vegetables in the asian slaw. It perfectly balances the richness of the pork and looks stunning on the plate. The earl grey tea adds lovely background flavour to the rice which helps tie it in to the hoisin sauce.
I don’t know many meat eaters who can resist really good pork crackling and so if you serve this to friends for dinner, you can be pretty confident that it will be a real crowd-pleaser. The best thing is that if you’ve got a food processor to minimize chopping time, it’s really quick to make, with minimal last minute faff so you won’t be slaving for hours in the kitchen rather than drinking wine and chatting with your friends.
Needs to be started in the morning or day before if possible
Hoi sin sauce
Can be made well in advance and kept for a couple of weeks in an airtight container.
Hoi sin sauce Method
Excuse the use of cups rather than grams here but I find it is the easiest form of measurement. Alternatively you can do 1 small handful of each.
Asian Slaw method
For the dressing
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