400g pork belly, remove skin. 400g pork neck, cut into strips of about 2cm thick. 5 tbsp char siew sauce (retained from the roastedpork **). 400g pork belly, remove skin. 400g pork neck, cut into strips of about 2cm thick
Chinese-styleroastedpork with rice and vegetables, a photo by La belle dame sans souci on Flickr. The pork was belly, cut into strips and with the rind removed (this can be cooked separately to make crackling)
Roast sesame seeds in a frying pan by heating the pan on medium. Slice pork into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick. Combine all ingredients in a bowl and marinate pork slices for 6-8 hours. 1/2 lb pork loin (about 230 grams) or 1/2 lb tenderloin (about 230 grams). 1 1/2 tablespoons roasted and partially ground sesame seeds
Place pork on foil in roasting pan. Spoon stuffing into centre of roast. rub over pork, excluding bones. Roast in 325 degrees F (160 degrees C) oven until meat thermometer registers 160 degrees F (71 degrees C), 2-1/2 to 3 hours
Season the pork loin all over generously with salt and pepper. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate
If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
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If you had frozen your porkroast leftovers then the last 2 posts would not be a good option for you as those are best for leftover porkroast which is in between a day up to a maximum of two days old, any older than that the meat would dried up and it would … Continue reading »