Text 902, 52 rader
Skriven 2006-04-29 04:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: FROM 593
================
 ML> yep... sounds more like something was "tossed" or fell... had she
 ML> passed under a bridge? i don't recall the original posted details...

Nope - clear air above. It remains a mystery to everyone.

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: CRISPY PORK BELLY & CHILLI CARAMEL PINEAPPLE
Categories: Starters, Pork, Dressings, Exotic
  Servings: 1

    300 g  Pork belly
      1 c  Salt- rock
    500 ml Stock- chicken
     50 g  Ginger- green; sliced
      1 bn Onions- spring; sliced
           ; DRESSING
    1/2 c  Sugar- palm
      2 sm Chillies- bird's eye
    1/4 c  Water
      4 lg Chillies- red; seed/slice
      1 tb Ginger- green; sl thin
    1/4 c  Fish sauce
    1/4 c  Limes; juice & zest
    1/4    Pineapples; in wedges

Salt the pork overnight. The following day, remove salt & rinse.
In a deep-sided tray, cover pork with chicken stock, ginger &
spring onion. Cover with grease-proof paper & foil. Cook on a
medium heat for 2 hours. Allow to chill overnight.

Remove the stock & discard liquid, ginger & onion. Cut into
squares & deep-fry in wok till crisp.

CHILLI CARAMEL; Heat palm sugar & water till it caramelises, 5
minutes. Add lime juice & fish sauce. Flinely slice ginger,
chilli, lime juice & zest. Bring back to the boil, turn on low
for another 5 minutes. Poach the pineapple pieces in chilli
caramel sauce. Serve on top of the pork, & eat warm.

** Picture shows a cube of pork belly with a small piece of
pineapple on top of that, & some grated pink/red vegetable,
sprinkled with black ?cumin seeds, on a Chinese soup spoon.

From: THE ADVERTISER, FOOD&WINE [7 DECEMBER 2005]
By: BETHANY FINN, URBAN BISTRO, ROSE PARK, ADELAIDE
Typed by: KEVIN JCJD SYMONS, FEBRUARY 2006
MMMMM

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