Marsala braised pork belly with cumin-scented pilau rice mixed with Parmigiano Reggiano Cheese скачать в хорошем качестве

Marsala braised pork belly with cumin-scented pilau rice mixed with Parmigiano Reggiano Cheese

WINTER MAIN MARSALA BRAISED PORK BELLY WITH A GINGER AND STAR ANISE SAUCE, CUMIN SCENTED PILAU RICE MIXED WITH PARMIGIANO REGGIANO CHEESE AND FRESH HERBS SERVED WITH STEAMED BOK CHOY Serves 6 main courses Ingredients For the pork belly • 1kg pork belly, all bones and skin removed, cut into 5cm squares • 100ml Marsala • 10 dried or fresh Shitake mushrooms • 2 medium red onions, peeled and thickly sliced • 2 tbsp veg or sunflower oil • 2 tbsp sesame oil • 3 carrots, peeled and thickly sliced on an angle • 10 cloves of garlic, peeled and roughly chopped • 2 thumbs of ginger, peeled and thinly sliced • 10 star anise • 6 cloves • 4 tbsp dark soy or tamari, plus a little extra • 2 tbsp dark honey • Hot water • 1 tbsp cornflour • 4 tbsp cold water • flaky sea salt and freshly ground black pepper For the rice • 250g of jasmine long grain rice • 2 teaspoons of cumin seeds • 1 tbspn of olive oil • 500ml of water • Pinch of sea salt • 20g shaved Parmigiano Reggiano Cheese • A tbsp of roughly chopped coriander For the bok choy and roasted peanuts • 6 heads of bok choy • A generous handful of peanuts, skins removed • A small bunch of fresh coriander Method When you're ready to begin cooking this wonderful winter warmer, preheat your oven to 180°C. When it's up to temperature roast your peanuts on a flat baking tray for roughly 5 to 6 minutes or until golden brown and they are starting to release their wonderful nutty aroma. When done remove from the oven and set aside to cool whilst you cook the pork belly. Heat a large, heavy-based pot, and pour in a good splash of oil, when it's sizzling add the pieces of pork in batches so as not to overcrowd the pan, turning every so often so that they are lovely and golden on all sides, then continue in this way until all the pork is golden and caramelised. It won't be cooked through, but by caramelising the outside it will really intensify the flavour. Next sauté the onions in the 2 oils until just caramelised. Splash in the Masala and let it sizzle and reduce for a minute so that the alcohol burns off and you are just left with the wonderful flavour. Add the carrots, garlic, ginger, spices, soy sauce and honey, along with the mushrooms and bring to the boil. Stir in the pork belly; pour in enough hot water to just cover the meat. Bring back to the boil. Cover the pot tightly with a lid, using foil too, if needed, and cook on a low heat for 2 hours. When you have 20 minutes left of cooking time for the pork, you can start cooking the rice. Place a heavy-bottomed pan with a tight fitting lid on a medium heat, pour in the oil and scatter in the cumin seeds, stir gently until the cumin starts to release its wonderful aroma, being very careful not to let it burn, pour in the rice and stir with a wooden spoon until the rice is thoroughly coated in the oil and is beginning to look translucent. At this stage pour in the water, add a pinch of salt and cover with a lid. On quite a high heat allow the water to come to the boil then turn it as low as the heat can go on the smallest ring. Let it cook for 20 to 25 minutes or until the rice has absorbed all the water and the grains are tender. Once this has happened, place a paper towel over the top of the pot, but so it sits under the lid. Allow the rice to sit off the heat for a further 5 minutes, this allows any extra moisture to be absorbed yielding very fluffy rice. After 5 minutes, scatter over the Parmigiano Reggiano Cheese and coriander using a fork to gently mix it through and fluff up the rice. When the 2 hours are up, dissolve the cornflour in the cold water and stir into the pork belly braise. Simmer on the stove top for a minute or so until it thickens. Taste for seasoning adding extra soy or sea salt if needed. At this point, steam your bok choy until just tender, then drain, roughly chop the roasted peanuts. To plate up, place a spoonful of the rice on each plate, a lovely ladleful of the pork belly and on the side the steamed bok choy, sprinkle over the peanuts and garnish with some lovely feathery coriander. Serve with a Douro White Reserve for its complex character which pairs well with the equally complex blend of flavours in the recipe. Serve cool.