By Matt Tebbutt From Saturday Kitchen Ingredients Method The day before you want to cook, place the pork belly skin-side up on a plate or tray and pour over 100g/3½oz salt making sure it is …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated pork 2 tbsp soy sauce 1 tbsp rice vinegar (or white or red wine vinegar) 1 tbsp runny honey (or maple syrup) 1 tbsp grated fresh root ginger (or 1 tsp ground ginger) …
By Cyrus Todiwala From Saturday Kitchen Ingredients For the pork loin 1 cinnamon stick 1 heaped tsp black peppercorns 5 cloves 4 large dried red chillies, torn into pieces 1 heaped tsp ground turmeric 10cm/4in piece ginger 6 garlic cloves 2 long green chillies 4 small red …
By Andrew Wong From Saturday Kitchen Ingredients For the stock 1.2 litres/2 pints chicken stock 1 thumb-sized piece ginger, sliced 4 spring onions, roughly chopped 2 x 12g gelatine sachets or 2 gelatine leaves For the dumplings 600g/1lb 5oz pork mince ½ tsp chicken stock powder …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the jerk marinade 8 tsp allspice berries, toasted 1 cinnamon stick, broken into shards and toasted 2 tsp coriander seeds, toasted 4 tsp thyme leaves 8 spring onions, roughly chopped ½–1 Scotch bonnet chilli, seeds removed 5 garlic cloves …
Slow roasting a huge joint of pork gives you time to get on with other things while this feast prepares itself – crispy crackling, tender pork and creamy potatoes. By James Martin James Martin …
By Ching-He Huang From Saturday Kitchen Ingredients For the pork belly 650g/1lb 7oz pork belly, skin removed 2 tbsp rapeseed oil 1 tbsp dark soy sauce 2.5cm/1in fresh root ginger, peeled and grated 1 tbsp Sichuan peppercorns 2 star anise 200ml/7fl oz vegetable …