This Filipino style pork belly dish is a winner on any table. Add lemongrass and garlic and you'll enter another flavour realm.
2 hours, 15 minutes
2 hours, 15 minutes
6 garlic cloves, crushed
1 tsp cracked black pepper
1 tsp sea salt
2 stalks lemongrass (white only), finely chopped
2 tsp finely grated lemon rind
2 tblsp lemon juice
1.5kg pork belly
Vegetable oil, for brushing
1 cup caster sugar
2 long red chillies, chopped
1 tblsp white vinegar
Steamed white long grain rice, to serve
Lemon wedges, to serve
Combine garlic, pepper, salt, lemongrass, lemon rind and juice in a bowl. Rub all over pork belly, except for the skin. Place pork, skin-side up, in a glass or ceramic dish. Cover. Refrigerate overnight.
Preheat oven to 180c/160c fan-forced.
Line a roasting pan with baking paper. Place pork, skin-side up, in prepared pan. Roast, brushing skin with oil every 15 minutes, for 1 hour 30 minutes.
Meanwhile, place sugar and 1 cup of water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add chilli and vinegar. Simmer for a further 5 minutes. Set aside to cool completely.
Increase oven temperature to 200c/180c fan-forced. Roast pork for a further 30 minutes, without brushing. Increase oven temperature to 240c/220c fan-forced. Roast for a further 10 to 15 minutes or until skin is crisp when tapped with a spoon. Stand for 10 minutes. Serve pork with rice, lemon wedges and chilli sauce.
For the best results when trying this recipe, look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk.
Asian shallots, fresh kaffir lime leaves and tamarind puree are all available from Asian food shops.
1 Tbsp sunflower oil
3 Tbsp Thai red curry paste
200ml light coconut milk
3 cups (750ml) Campbell's Real Stock Chicken Salt Reduced
4 Asian (red) shallots, thinly sliced
1 Long red chilli, thinly sliced
2 Kaffir lime leaves, finely shredded (optional)
250g pumpkin, peeled, cut into 2cm pieces
1 green capsicum, cut into strips
2 tablespoons tamarind puree
2 tablespoons fish sauce
1 tablespoon brown sugar
600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
100g baby spinach leaves
Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
Add the coconut milk, stock, shallots, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
Add fish and simmer for 5 minutes or until the fish is opaque.
Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.
Here's a great Pad Thai recipe which you can whip up in a Thermomix for those lucky enough to have one in their kitchen. Note that you can use chicken or beef mince in place of the chicken breast strips if you like.
You will need the varoma attachment for this recipe. Cut, trim and clean your coriander before adding to the Thermomix bowl with the onion and garlic.
50 g peanuts
900 g water, boiling
500 g Chicken breast
1 tablespoon Water. extra
1 package medium thickness Rice Noodles, (approx 350g)
1 package bean sprouts, (roughly 250g)
1 brown onion, large (approx 200g)
2 clove garlic
1 green chilli, (optional)
1.5 tablespoon peanut oil
55 g brown or coconut sugar, (Sauce Ingredient)
20 g soy sauce or tamari, (Sauce Ingredient)
60 g fish sauce, (Sauce Ingredient)
1 tablespoon tomato sauce, (Sauce Ingredient)
80 g Chilli Sauce (Hot or Sweet), (Sauce Ingredient)
Chop peanuts Sp 5 / 5s. Set aside.
Add the boiling water to Thermomix bowl. Place a piece of baking paper onto Varoma tray after you have scrunched, wet and flattened it out.
Cut chicken into strips and fry separately on a pan until golden brown then place strips into Varoma dish, making sure to leave a hole in the middle for steam to rise through. Pour eggs, lightly whisked with water, extra, onto baking paper in Varoma tray.
Cook Varoma / Sp 4 / 5 min. Check omlette is cooked then remove from tray. Continue cooking chicken for another 10 min.
Roll omlette up tightly then slice into thin strips. Once mince is cooked, break apart a little.
Meanwhile, prepare noodles as per packet directions then drain and place into large ThermoServer along with rinsed bean sprouts and omlette strips. Cover with lid to keep warm.
Empty water from Thermomix bowl then add onion, garlic and chilli (if using). Chop Sp 5 / 5s then scrape down.
Add peanut oil then sauté on 90c / Sp 3 / 2min.
Add sauce ingredients to Thermomix bowl and mix Sp 3 / 5s.
Add chicken to Thermomix bowl and cook 90C / Sp 3 / 3min.
Add everything to ThermoServer, add a generous sprinkle of coriander and mix well. Serve topped with chopped peanuts.
The Barbecue definitely gets a good run over Christmas and New Year and if you're lucky enough to be close to a good fish monger then then definitely try this fresh Barbecue Snapper recipe out. It will add a fresh dish to your family New Years day get together.
You will need 4 lots of 80cm pieces of foil and 4 lots of 60cm pieces of baking paper. Cook for 20 to 30 minutes, turning halfway, or until cooked through.
4 (400g each) whole baby snapper, cleaned (see note)
1 lemon, thinly sliced
8 fresh flat-leaf parsley sprigs
100g butter, chopped
Steamed baby potatoes, chopped parsley and lemon wedges, to serve
Preheat a barbecue on medium-high heat with hood closed. Rinse the fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm deep, in the thickest part of each side of the fish.
Place 1 piece baking paper in the centre of 1 piece of foil. Repeat with remaining baking paper and foil. Place 1 fish in centre the of each.
Divide the lemon and parsley between the fish cavities. Divide one-eighth of the butter between the cavities. Top with remaining butter. Season with salt and pepper. Bring 2 sides of foil up towards the centre the fold foil edges to create a seal. Roll up the remaining ends of foil to enclose fish.
Barbecue the fish, with the hood closed, for 8 to 10 minutes or until cooked through. Serve with potatoes, parsley and lemon wedges.