Originally posted by MrMarkyMark
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Sure 
It's going to be similar to this one.....
Sticky Chinese Pork Belly PLUS VIDEO! - Nicky's Kitchen Sanctuary
Apart from:
Ill leave the pork belly slices whole and boil in stock as per the above recipe.
Once boiled in stock I will apply a similar marinade, brown sugar, honey, a little cider vinegar (as I have no rice wine), garlic, ginger, maybe some 5 spice, salt and pepper.
Chilly doesn't work well for the Mrs, so will leave that out.
Preferably, Ill leave overnight marinading in the fridge.
Will then roast at 180, rather than fry, probably will be around 40 minutes or so. YMMV.
The Korean place up the road does excellent ribs, but due to lack of work, for both of us, I'm not paying anyone to cook for me, ATM.
The good news on that front is the Mrs. application to be a BCS assessor is progressing well.
For one student a portfolio assessment takes a day, which pays £500 and can done from home on a sole trader basis.
It's going to be similar to this one.....
Sticky Chinese Pork Belly PLUS VIDEO! - Nicky's Kitchen Sanctuary
Apart from:
Ill leave the pork belly slices whole and boil in stock as per the above recipe.
Once boiled in stock I will apply a similar marinade, brown sugar, honey, a little cider vinegar (as I have no rice wine), garlic, ginger, maybe some 5 spice, salt and pepper.
Chilly doesn't work well for the Mrs, so will leave that out.
Preferably, Ill leave overnight marinading in the fridge.
Will then roast at 180, rather than fry, probably will be around 40 minutes or so. YMMV.
The Korean place up the road does excellent ribs, but due to lack of work, for both of us, I'm not paying anyone to cook for me, ATM.
The good news on that front is the Mrs. application to be a BCS assessor is progressing well.
For one student a portfolio assessment takes a day, which pays £500 and can done from home on a sole trader basis.
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