Chef Nathan J Castles, Anise Brisbane, Slow cooked Pork Belly
Chef Nathan J Castles, Anise Brisbane, Slow cooked Pork Belly
How to Make Perfectly Crispy Crackling and Juicy Roast Pork
It’s almost winter down here in Australia, which means it’s the perfect time to cook up a big, juicy roast pork with an insanely crispy crackling. We’ll also whip up some delicious sides to go with it.
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Roast pork loin
- pork loin
- salt
- 1 tbsp peanut oil
Method
1. Score the pork skin every 1cm, just through the skin and into the fat - you don't want to score the muscle.
2. Tie the loin with butcher's string, this will help the loin to keep its shape and cook evenly.
3. Place the pork onto a tray with a rack under it and then cover the skin side of the pork with lots of salt. Put it into the fridge overnight, at a minimum, but 24 hours is better.
4. When ready to roast, preheat the oven to 230c.
5. Brush off all the salt and pat dry the skin with a paper towel. Then brush on a little oil to the skin, season the underside of the pork loin and also a little more on top before placing it into the oven at 230c for 30 minutes. After 30 minutes, turn the oven down to 180c and continue to cook until you reach an internal temp of 65c (150f).
6. Let the pork rest for at least 15 minutes before carving.
Red cabbage
- 1/2 head red cabbage, sliced thin
- 50g butter
- 1 cinnamon stick
- 1 star anise
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
Place everything in a large pot with a lid over medium-low heat and cook down, stirring often for 45 minutes or until the cabbage is tender.
Apple butter
- 4 Granny Smith apples
- 50g butter
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 1 star anise
- 1 cinnamon stick
Place all the ingredients into a pot and over medium-low heat, cook down slowly for 1.5 hours.
Once cooked, puree and optionally add another knob of butter during this process.
Chinese-Style Glazed Pork Belly
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Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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Succulent Slow cooked Belly Pork with Star Anise, Fennel and cider
A delicious recipe for Belly Pork slow cooked in Cider and star Anise
Easy to follow step by step instructions with captions.
You'll need the following ingredients
1.2kg Belly pork (approx.) skin removed
1 tsp salt
1/2 tsp black pepper
300ml Chicken Stock
Dry Cider (do not use sweet cider despite the use of sugar in the recipe)
Sugar : Caster or granulated 4 heaped Desert spoons
Onions 250g approx.
Fennel Seeds 1 Desert spoon
Star Anise about 6 medium ones or equivalent
oil for Browning Pork 3 tsp
TRY 'NYO ITONG KILLER PORK ADOBO NA MAY STAR ANISE AT OYSTER SAUCE
Mga simpleng lutong ulam / miryenda:
#SimplengLutongBahay #AdoboRecipe #PorkRecipe
PORK ADOBO WITH STAR ANISE AND OYSTER SAUCE RECIPE
Ingredients:
1pc chopped onions
1pc chopped garlic
1-kilo pork belly
1/2 tsp salt
1/2 tsp ground black pepper
2Tbsp soy sauce
2Tbsp oyster sauce
2 1/2 cup of water
4Tbsp sugar
1pc star anise
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BRAISED PORK ROAST WITH PAPRIKA AND STAR ANISE
INGREDIENTS
PORK MEAT (BONELESS)
6 TBSP. OIL
1 PC. WHITE ONION
2 PCS. CARROTS
2 TBSP. SPANISH PAPRIKA
4 TBSP. FLOUR
1 1/2 C. CHICKEN STOCK OR CHICKEN KNOR CUBE
TO TASTE SALT AND PEPPER
FOR THE SAUCE:
1 TBSP. FLOUR
1 C. SOUR CREAM
1 TBSP. CELERY OR PARSLEY
1 TSP. STAR ANISE
FOR LABORATORY PURPOSES ONLY.