A slow-roasted pork belly that gives you beautiful succulent moist tender pork with light crisp crackling is extremely easy and quick to make. You can even prepare it ahead by slow-roasting the day before and finish further cooking it just before serving Prep: 10 minutes | Cook: 4 hours | Extra time: 45 minutes, Other Ready in 4 hours 55 minutes IngredientsMakes: 6•1 kg pork belly•2 Tblspn Salt•Vegetable oil•½ cup cashews•1 Chinese cabbage, slicedPreparation method1.Take two long sheets of alfoil and put in baking dish. 2.Remove all moisture from pork rind by dabbing with high-grade paper towel. This will ensure the pork rind crackles perfectly. Mix salt flakes and oil and rub all over pork belly, including the rind. Work into the crevices all over the pork. Place pork, rind side up and cut through rind into portion sizes.3.Gather up foil so that is surrounds the pork but leaves the top skin rind exposed. The foil should make a close nest around the pork to prevent it from drying out and gather the juices while it's cooking, but at the same time allow the pork rind to crackle. 4.Place in oven preheated to 150 degrees C and cook for 3 hours. Turn oven temp down to 140 degrees C and cook for another hour. Remove from oven. Do not baste the pork at any time while cooking. 5.Finally, before serving, place the pork back into oven and cook at 220 degrees C for another 20 mins. This will bring the crackling up to perfection6. In the meantime, steam or boil the cabbage, strain. 7. Allow pork to rest for 10 minutes, cut into portions.8. place cabbage on plate, place pork on and pour Black Magic around the cabbage.
Serves 4 Ingredients •250g packet long-life dried noodles •1 tablespoon peanut oil •3 spring onion , thinly sliced •450g chicken thigh fillets, trimmed, diced •1 bunch baby pak choy, trimmed, stems sliced, leaves shredded •½ bottle Black Magic 1.Step 1 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until just tender. Drain. Using a fork, separate noodles.2.Step 2 Meanwhile, heat a wok over medium-high heat. Add oil. Swirl to coat. Stir-fry spring onion for 1 to 2 minutes or until softened. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is just cooked through. Add pak choy stems. Stir-fry for 1 minute or until pak choy is bright green.3.Step 3 Add pak choy leaves, noodles and Black magic. Stir-fry for 1 to 2 minutes or until leaves have wilted.
What I discovered, while playing experimenting with my seasoned version of a ketchup manis (Indonesian sweet soy) is that it is a perfect raw vegetable dressing. I thinly sliced what ever vegetables I had in the fridge into fork sized pieces (in this case I had celery, cauliflower, carrot, spring onions, and bean shoots) then coated them with Black Magic. It was, even if I do say so myself, very easy & tasty to eat this large, satisfying serve of raw vegetables. You can use mushrooms, salad onions, fresh herbs, lettuces, tomatoes, cucumbers, broccoli, celery, cauliflower, carrot, spring onions, bean shoots, baby spinach, capsicum, cabbage, red or daikon radish, asparagus. All but, that I can think of is potatoes, sweet potatoes While you can eat this low fat, high fibre nutrition blast any time of the day it is the perfect after 5.00 pm meal. You can easily turn your thinly sliced vegetable combo(see above) into a stir-fry with Black Magic. To get that special Chinese stir-fry flavour the Chinese stir-fry in very hot woks and a little oil that sears and caramelises the out side of the meat & vegetable(yum). So get my wok/fry pan nice and hot to where the oil just starts to smoke, stand back & put your meat first to seal, then the veggies ( bean shoots at the end), being careful to not splatter the oil in the pan or over crowd your pan. Toss till almost cooked to you liking the add Black Magic, trying to get the Black Magic to caramelise before plating up. Top with sliced spring onion.