JUstDreamInparadise.......JUDI living in Paradise

I am fifty something and I love my family and the life I live. I'm an optimistic person by nature and I try to find a positive for every negative. I'm not a vegetarian, but the animal I eat is. I enjoy cooking, photography and scrapbooking. Since living here I have become a gardener and take immense joy in the beauty of my garden. My husband and I feel that we are the caretakers of the land rather than land owners. We run a grass fed Droughtmaster Stud on our little piece of Paradise and the cattle are a never ending supply of photo opportunities.

Monday, 29 July 2013

Cooking under Pressure Part 2

Tonight I cooked up Hoisin Pork with Salted Crackling, and it was both healthy and delicious!


HOISIN PORK WITH SALTED CRACKLING

Ingedients:
1.2kg boneless pork belly, rind on and scored
1 cinnamon stick
2 star anise (I only used 1)
1/3 cup Hoisin Sauce
5cm strip orange rind
1/2 cup orange juice
1/2 cup water
1 tablespoon fine cooking salt
500g choy sum, trimmed (I used a packet of Coles Brand Asian Stir Fry plus a few snow peas)

Method:
1.  Combine cinnamon, star anise, sauce, rind, juice and the water in a 6 litre pressure cooker.  Place pork, rind-side up, on oiled wire rack in cooker, secure lid.  Bring cooker to high pressure.  Reduce heat to stabilise pressure, cook 30 minutes.
2.  Release pressure using the quick release method.  Remove lid.  Remove pork from cooker, strain cooking liquid into small saucepan.
3.  Preheat grill.  Place pork, rind-side up on wire rack over large shallow baking dish.  Sprinkle rind with salt.  Grill pork about 10 minutes or until crackling is browned lightly and crisp.
4.  Meanwhile, bring reserved cooking liquid to the boil.  Boil, uncovered about 5 minutes or until sauce thickens slightly.  Add choy sum, cook until wilted.
5.  Cut pork into six pieces.  Serve pork with sauce and choy sum.

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