There’s something very satifying about eating spicy food scooped up in a leaf. This is 10 mins from start to face.
You will need Pork mince (about 300g in my case) 2 small hot chillis (I used birds eye) 1 lime 1 stem of lemon grass, finely chopped (I cheated and used the pre-packaged puree - abot a teaspoon) 1 fat inch of ginger 2 cloves of garlic, finely chopped (I cheated again!
BBQ masters will hate everything about this, but the result, tender, moist, hot but not crazy hot, is well work the pay off. These were baked in the oven then finished on a reasonably hot BBQ with a smoke box.
Years ago I saw a South American dish on TV which involved a double chop (side to side, not 2 bones thick) with the strip of belly attached that was marinades in garlic and other things then deep fried.
I doubt this is in any way authentic to any country, but get passed that and dig in.
You will need A chunk of bely pork A handful of kale Sweet chili sauce Five spice Dark soy White wine vinegar Noodles Sesame Do Score the fat right though Rub the 5 spice into the meat side of pork Mix sweet chili, soy and vinegar Stick meat and mix into an air tight plastic bag and marinade for as long as you can Pour off the marinade and reserve Wrap the pork in tinfoil and bake at 150 for about an hour Unwrap, place fat side up, pour over the marinade and shake on sesame seeds Bake at 180 for about 20 minutes until the top is crispy.
I love a good pork chop but unless you’re careful they can get dry. Ignore those dreadful things with the fat taken off in the supermarket and get yourself with the skin still on and a good layer of fat on them from your butcher (or meatbox).