twicecooked

Reader recipe: Twice-cooked belly pork pies

½ kgs Pork belly, well scored (Main)

Apple cider,

Apples,

Cloves

Flaky pastry sheets, use more as required

Heat oven to 150C. Place the pork in a small roasting dish, skin-side up. Pour over cider or juice and place apples and cloves alongside. Cover tightly with a sheet of foil and bake for 3 hours.

Remove the cloves and strain juices into a saucepan and simmer to thicken into an apple gravy/sauce.

Meanwhile, increase oven temperature to 180C. Rub some salt and oil into the skin of the pork and roast until it crackles.

Remove crackling from pork and set aside. Slice the pork and place in the pie tins with the apples and sauce. Seal with pastry tops and bake for 30 minutes.

Serve pies with a piece of crackling on top and some mashed potato.

Twice-cooked Asian brisket

⅕ kgs Beef brisket, flat end

Tbsp Neutral oil

Sesame oil

Red onions,

Spring

tsp Fresh ginger, grated

Tomato juice

Water

Tbsp Soft brown sugar

Tbsp Rice wine vinegar

Soy sauce

Star anise pods

chillies

Garlic cloves, peeled

Kaffir lime leaves, limes

Place brisket in a deep roasting dish (with a lid) that fits the meat snugly. Season with salt and pepper.

Heat both oils in a frying pan over a medium heat and cook red onions, whites of spring onions and grated ginger until nicely browned (8 to 10 minutes).

Add all other ingredients except pickled ginger garnish and bring to a simmer. Pour sauce over the brisket. Place a piece of baking paper on top of the meat and then cover the dish tightly with a lid. Bake in pre-heated oven for 4 hours (if using a slow cooker, cook on low power for 9-10 hours).

Remove from oven and turn meat so the top half is submerged in the braising liquids. Remove and discard kaffir leaves. Cover dish and chill for up to 48 hours. When ready to serve, skim off and discard fat from the top of the sauce. Heat oven to 200C fanbake, then return dish to oven for 30 minutes to heat through and lightly brown the crust.

While the meat is heating, cut the reserved spring onion greens into long thin slices. Place in a bowl of iced water to crisp and curl. Lift the meat out of sauce and shred using two forks.

To serve, spoon a little sauce on to heated serving plates, top with pulled meat and more of the heated sauce. Garnish with spring onion curls and pickled ginger.

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Reader recipe: Twice-cooked belly p...

Twice-cooked Asian brisket

Top 2 twicecooked recipes from across the web

The most viewed twicecooked recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Reader recipe: Twice-cooked belly p...

Twice-cooked Asian brisket

The most viewed twicecooked recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine