A great dish to serve when gathering with friends or families - only under the condition that there is time enough because this food can be time consuming. But it is w o r t h it!
I tend to think that my boyfriend is somewhat picky when it comes to meat. He doesn't want fat, he doesn't want the meat to be dry nor does he want a well done steak. Oh, okay - lets say that is a fair point.
But this dish he loves! I actually can't explain why because the meat is surprise, surprise - pork belly!
Today he knows the fact, but in the beginning I held it as a secret because I wanted to create a good impression and not let him know that I am feeding him with something he is not a fan of.
You are welcome D., if I wouldn't have done it - you wouldn't have eaten such perfect food.
Anyways, I saw some recipes for Momofuku - slow roasted pork belly, after you take it out you should give it some time to rest and cool a little bit. Afterwards it should be beautifully sliced and served in soft steamed buns with cucumber and spring onion.
Guess what?
I have never had the patience to wait till it has cooled and to make the steamed buns. To be honest, I didn't even have the right tools to make buns when I first made this recipe and that was why I made it a la polled purk with mandarin pancakes. So here we go;
Meat:
1kg of pork belly
5teaspoons of sugar
2teaspoons of salt
Mandarin Pancakes:
310gr spelt flour
2,5dl hot water
2teaspoons of sugar
sesame oil
The night before you want to cook this amazing dish - remember! to mix salt and sugar and rub it on the cleaned meat. Place it in the dish you want to bake it in and wrap it up in plastic foil. Put it into the fridge overnight - if you can't manage to let it stay in the rub overnight, then try to do it at least for 3 hours before putting it into the oven.
Next morning take out the meat and pour out the water/juice that has appeared from the rub, but poor a little bit of water under it, so it won't get burnt. Pre-heat the oven till 220C and bake it for one hour, after one hour decrease the temperature to 170C and bake for two more hours.
Meanwhile prepare the mandarin pancakes. Put the flour, sugar in the bowl and pour the hot water into it. Mix it until it all holds together. Wrap the bowl and let the dough rest for at least 30 minutes.
After the dough has rested for some while - use a teaspoon to take piece of dough and roll them out. Don't forget to drizzle a little bit of flour so it won't get all sticky. Slightly brush one side of the pancake with sesame oil and bake it on a dry pan.
If the pancake is too sticky on the other side - brush it with sesame oil as well and you will be fine.
The meat can either be ripped apart like in my case, when you are too impatient - or you can wait for the meat to cool down and cut it in thin slices. You choose!
Serve with cucumbers, spring onions, sweet chilli sauce and some hoisin sauce.
Enjoy!
Meat:
1kg of pork belly
5teaspoons of sugar
2teaspoons of salt
Mandarin Pancakes:
310gr spelt flour
2,5dl hot water
2teaspoons of sugar
sesame oil
The night before you want to cook this amazing dish - remember! to mix salt and sugar and rub it on the cleaned meat. Place it in the dish you want to bake it in and wrap it up in plastic foil. Put it into the fridge overnight - if you can't manage to let it stay in the rub overnight, then try to do it at least for 3 hours before putting it into the oven.
Next morning take out the meat and pour out the water/juice that has appeared from the rub, but poor a little bit of water under it, so it won't get burnt. Pre-heat the oven till 220C and bake it for one hour, after one hour decrease the temperature to 170C and bake for two more hours.
Meanwhile prepare the mandarin pancakes. Put the flour, sugar in the bowl and pour the hot water into it. Mix it until it all holds together. Wrap the bowl and let the dough rest for at least 30 minutes.
After the dough has rested for some while - use a teaspoon to take piece of dough and roll them out. Don't forget to drizzle a little bit of flour so it won't get all sticky. Slightly brush one side of the pancake with sesame oil and bake it on a dry pan.
If the pancake is too sticky on the other side - brush it with sesame oil as well and you will be fine.
The meat can either be ripped apart like in my case, when you are too impatient - or you can wait for the meat to cool down and cut it in thin slices. You choose!
Serve with cucumbers, spring onions, sweet chilli sauce and some hoisin sauce.
Enjoy!
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