Friday, 26 April 2013

Carmelised Pork with Ginger and Vinegar

I got myself back in the kitchen last week inspired by my recent readings of Kylie Kwong.  I decided on this dish - carmelised pork with ginger and vinegar.  I have not  slow cooked pork belly like this before.  Usually I roast it to a super crunchy pork crackling state.  Slow cooking it makes the skin go all gelatinous and gooey....pork bliss!

Now I can only assume that you leave the skin on because the recipe only said pork belly.  It didn't state whether to the leave the skin on or not.  It worked for me leaving the skin on and the flavours were delish.  I did realise afterwards that I used palm sugar instead of brown sugar, so not sure if that changed the sweetness of the dish.  My pork certainly wasn't as dark as was pictured in the book...(but hey food photography always looks better!)

As I was a solo diner for this meal I had a heap of leftovers and the next day the flavours were even better.  I also was able to skim off the solidified pork fat that had set at the top of the container.  The sauce was a jelly.  Perfect!

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