18 May 20
At Picturehouse our team are driving on with our new menu development, working with fresh ingredients to deliver delicious and exciting new dishes. Join us again for our dish of the month at home, giving us feedback and suggestions for future dishes.
We understand at this time that all the ingredients might not be available so we have included some adaptations that can be sourced at your local food store.
Time: Ready in 2 hours 30 minutes… *rice overnight
1. Roughly chop up the pork belly into 2cm cubes and place in a cast iron pan with chicken stock, ginger (peeled and finely chopped), lemongrass, garlic cloves and caster sugar. Season with salt and pepper. Bring the stock to the boil then place the lid and leave to simmer for an hour and 30 minutes.
2. Turn off the heat and drain the pork. Keep the liquid for a fantastic stock for a noodle soup or batch sauce!
3. Heat sesame oil in a wok and add the pork belly, season and fry until the pork becomes golden (I like it a little burnt!). Add in soy sauce, celery salt, coriander powder, onion powder, manuka honey (you can use any honey or brown sugar) and 40ml of the pork stock. Continue to cook, regularly stirring until the pork goes dark and stick. Add in a small chilli finely chopped to taste and it's ready to serve.
A hidden secret that will have you making "seaweed" as a snack, just add some lightly salted roasted cashew nuts for that perfect treat while kicking back to you binge-fest of films.
1. Roughly chop (or tear for less washing up) some kale and deep fry until crispy. Drain on kitchen towel and season with caster sugar, salt and pepper.
1. Add the rice* to a mixing bowl and fill with water and leave to soak overnight.
2. Drain the water and arrange in a bamboo steamer with a liner. You can use banana leaves if you can get hold of them! Cover and steam for 30-40 minutes.
3. Using your steamer, steam tender stem broccoli until just cooked
*If you can't source glutinous rice or have the equipment, sticky rice can be bought off the shelf at most supermarkets or substitute in with rice of your choice.
Plate up the pork, rice and veg then garnish with lemon chive and crispy kale. Serve piping hot with a can of Camden Hells.
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