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"/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple_2.jpg", "home_spotlight_mini" => "", "home_feature" => "/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple_2.jpg", "home_tag" => "/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple_2.jpg", "index_mini" => "/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple_2.jpg", "index_result" => "/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple_2.jpg", "gallery" => null, "gallery_captions" => null, "gallery_hide" => "0", "embed_spotlight" => "0", "status" => "0", "published" => "2016-03-10 00:00:00", "byline" => "", "tagline" => null, "intro_short" => "<p>Created by one of Australia’s most-loved chefs, Neil Perry, this dish is perfect for those who love some spice in their meals. </p> <p> </p>", "intro_long" => "<p>Created by one of Australia’s most-loved chefs, Neil Perry, this dish is perfect for those who love some spice in their meals. </p> <p> </p>", "body" => "<p>Created by one of Australia’s most-loved chefs, Neil Perry, this dish is perfect for those who love some spice in their meals.</p> <p><img src="http://probussouthpacific.org/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple.jpg" alt="" width="336" height="446" /> </p> <p><strong>Ingredients</strong></p> <p><strong>SERVES 4-6</strong></p> <p>1 × 400 g piece boneless</p> <p>pork belly, about 10 cm wide</p> <p>100 g ginger, sliced</p> <p>2 litres water</p> <p>60 g fine salt</p> <p>2 tbsps peanut oil</p> <p>2 cm knob of ginger,</p> <p>finely chopped</p> <p>2 cloves garlic, finely chopped</p> <p>1 tsp chilli flakes</p> <p>1 tbsp Sichuan black beans</p> <p>½ fresh long red chilli,</p> <p>finely sliced</p> <p>½ fresh long green chilli,</p> <p>finely sliced</p> <p>1 small leek, finely sliced</p> <p>30 g bean sprouts, trimmed</p> <p>1½ tablespoons Shaoxing wine</p> <p>1½ tablespoons Chinese chicken stock, plus extra if needed</p> <p>1 tbsp light soy sauce</p> <p>2 tbsps white sugar</p> <p>30 g garlic chives,</p> <p>cut into 3 cm lengths </p> <p>2 tsps chilli oil</p> <p>2 teaspoons sesame oil</p> <p><strong>Method</strong></p> <p><strong>Press the pork</strong></p> <p>Place the pork belly, ginger, water and salt in a heavy-based saucepan and bring to a simmer, then turn off the heat and leave the pork to cool in</p> <p>the liquid.</p> <p>Remove the pork and place on a plate or tray lined with baking paper, place another piece of baking paper over the pork and another plate or tray on top of that. Weight with tins of food or similar to press the meat, then refrigerate overnight.</p> <p>The next day, cut the pork into slices about 8 cm long and 3 mm thick, like bacon rashers.</p> <p><strong>Fry the pork</strong></p> <p>Place a wok over high heat. When it is smoking hot, drizzle in half the peanut oil and quickly stir-fry the pork until golden, then remove and set aside.</p> <p>Add the remaining peanut oil to the wok and stir-fry the ginger and garlic until fragrant. Add the chilli flakes and briefly stir-fry, then add the black beans, red and green chillies, bean sprouts and the leek and cook until soft and wilted.</p> <p>Pour in the wine, stirring to deglaze the wok. Add the stock, soy sauce, sugar and chives. Return the pork to the wok and cook for a minute to warm everything through. Add more stock if it seems too dry.</p> <p>This is an edited extract from <em>Spice Temple</em> by Neil Perry. Published by Lantern, RRP $69.99</p>", "newsletter_name" => "porkbelly", "printed" => null, "created" => "2016-03-03 13:33:52", "modified" => "2016-03-03 13:33:52", "url" => "0e63bc9e", "short_id" => "0e63bc9e", "url_part_2" => "Stirfried_twicecooked_pork_belly", "total_views" => "511", "intro" => "<p>Created by one of Australia’s most-loved chefs, Neil Perry, this dish is perfect for those who love some spice in their meals.</p>", "publish_sort_date" => "2016-03-10", "_status" => "Offline" ), "Publication" => array( "id" => "2", "name" => "Probus Web", "folder" => "probus", "url" => "staging.probussouthpacific.org", "microsite_cms_url" => "stagingmicrosite.probussouthpacific.org", "meta_keywords" => "", "meta_description" => "", "tag_type_id" => "3", "home_spotlight_count" => "5", "home_spotlight_delay" => "5", "home_feature_count" => "0", "index_spotlight_count" => "3", "search_spotlight_count" => "3", "most_viewed_duration" => "14", "most_tagged_duration" => "14", "list_page_size" => "25", "home_ad1" => "88", "home_ad2" => "89", "home_ad3" => "", "home_ad4" => "", "story_ad1" => "", "story_ad2" => "", "story_ad3" => "", "story_ad4" => "", "button_ad1" => "66", "button_ad2" => "67", "button_ad3" => "", "button_ad4" => "", "button_ad5" => "", "leader_ad" => "", "smtp_port" => "465", "smtp_host" => "smtp.gmail.com", "smtp_username" => "[email protected]", "smtp_password" => "Qwert123$#", "smtp_type" => "ssl", "secure_widget" => "<h3>Quick Links</h3> <p> </p> <p>See <a title="PSPL Mail Outs" href="http://www.probussouthpacific.org/pages/pspl_correspondence">PSPL Mail Outs</a> for copies of letters sent by PSPL for the information of all Probus Club members. </p> <p> </p> <p>Club Management Committees can obtain contact details of Probus clubs by visiting this page. <a href="http://www.probussouthpacific.org/pages/club_directory_lookup">Directory of Probus Clubs</a></p> <p> </p> <p>Access a range of material which can assist you with membership development for your club. <a href="http://www.probussouthpacific.org/pages/club_administration_membership_development">Membership Development Tools</a></p> <p> </p> <p>See PSPL’s latest annual report <a title="Click here." href="http://www.probussouthpacific.org/pages/about_pspl_annual_report">Click here.</a></p> <p> </p> <p>To access exclusive offers, visit the Probus <a href="http://www.probussouthpacific.org/pages/club_administration_member_benefits_scheme">Member Benefits Scheme</a> page.</p> <p> </p> <p><span>If you want copies of reports, accounts templates or nomination forms for office bearers, you’ll find them here. </span><a href="http://www.probussouthpacific.org/pages/club_administration_forms">Forms and Templates</a></p> <p> </p> <p><span>You'll find all your merchandise needs by visiting the </span><a href="http://www.probussouthpacific.org/products/display/">Online Shop</a></p>", "created" => "2012-10-05 22:15:24", "modified" => "2012-10-06 15:18:14" ), "Tag" => array( "id" => "56", "tag_type_id" => "3", "publication_id" => "2", "name" => "Latest News", "meta_keywords" => "", "meta_description" => "", "tag_head_image" => "/probus/files/LatestNewsEditBlueDoubleText.jpg", "tag_ad1" => "90", "tag_ad2" => "91", "parent_id" => null, "private" => "0", "priority" => null, "created" => "2012-10-05 22:15:24", "modified" => "2012-11-21 16:22:38" ), "Tags" => array( array() ) ) $story_tagline = "" $story = array( "Story" => array( "id" => "3666", "publication_id" => "2", "tag_id" => "56", "headline" => "Stir-fried twice-cooked pork belly", "headline_home" => "Stir-fried twice-cooked pork belly", "headline_index" => "Stir-fried twice-cooked pork belly", "meta_keywords" => "Stir-fried, twice, cooked, pork, belly, neil, perry", "home_spotlight" => "/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple_2.jpg", "home_spotlight_mini" => "", "home_feature" => "/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple_2.jpg", "home_tag" => "/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple_2.jpg", "index_mini" => "/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple_2.jpg", "index_result" => "/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple_2.jpg", "gallery" => null, "gallery_captions" => null, "gallery_hide" => "0", "embed_spotlight" => "0", "status" => "0", "published" => "2016-03-10 00:00:00", "byline" => "", "tagline" => null, "intro_short" => "<p>Created by one of Australia’s most-loved chefs, Neil Perry, this dish is perfect for those who love some spice in their meals. </p> <p> </p>", "intro_long" => "<p>Created by one of Australia’s most-loved chefs, Neil Perry, this dish is perfect for those who love some spice in their meals. </p> <p> </p>", "body" => "<p>Created by one of Australia’s most-loved chefs, Neil Perry, this dish is perfect for those who love some spice in their meals.</p> <p><img src="http://probussouthpacific.org/probus/files/Club_news/FEB_MARCH_2016/Probus29_Recipe2_SpiceTemple.jpg" alt="" width="336" height="446" /> </p> <p><strong>Ingredients</strong></p> <p><strong>SERVES 4-6</strong></p> <p>1 × 400 g piece boneless</p> <p>pork belly, about 10 cm wide</p> <p>100 g ginger, sliced</p> <p>2 litres water</p> <p>60 g fine salt</p> <p>2 tbsps peanut oil</p> <p>2 cm knob of ginger,</p> <p>finely chopped</p> <p>2 cloves garlic, finely chopped</p> <p>1 tsp chilli flakes</p> <p>1 tbsp Sichuan black beans</p> <p>½ fresh long red chilli,</p> <p>finely sliced</p> <p>½ fresh long green chilli,</p> <p>finely sliced</p> <p>1 small leek, finely sliced</p> <p>30 g bean sprouts, trimmed</p> <p>1½ tablespoons Shaoxing wine</p> <p>1½ tablespoons Chinese chicken stock, plus extra if needed</p> <p>1 tbsp light soy sauce</p> <p>2 tbsps white sugar</p> <p>30 g garlic chives,</p> <p>cut into 3 cm lengths </p> <p>2 tsps chilli oil</p> <p>2 teaspoons sesame oil</p> <p><strong>Method</strong></p> <p><strong>Press the pork</strong></p> <p>Place the pork belly, ginger, water and salt in a heavy-based saucepan and bring to a simmer, then turn off the heat and leave the pork to cool in</p> <p>the liquid.</p> <p>Remove the pork and place on a plate or tray lined with baking paper, place another piece of baking paper over the pork and another plate or tray on top of that. Weight with tins of food or similar to press the meat, then refrigerate overnight.</p> <p>The next day, cut the pork into slices about 8 cm long and 3 mm thick, like bacon rashers.</p> <p><strong>Fry the pork</strong></p> <p>Place a wok over high heat. When it is smoking hot, drizzle in half the peanut oil and quickly stir-fry the pork until golden, then remove and set aside.</p> <p>Add the remaining peanut oil to the wok and stir-fry the ginger and garlic until fragrant. Add the chilli flakes and briefly stir-fry, then add the black beans, red and green chillies, bean sprouts and the leek and cook until soft and wilted.</p> <p>Pour in the wine, stirring to deglaze the wok. Add the stock, soy sauce, sugar and chives. Return the pork to the wok and cook for a minute to warm everything through. Add more stock if it seems too dry.</p> <p>This is an edited extract from <em>Spice Temple</em> by Neil Perry. 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Stir-fried twice-cooked pork belly
10 Mar 2016
Created by one of Australia’s most-loved chefs, Neil Perry, this dish is perfect for those who love some spice in their meals.
Ingredients
SERVES 4-6
1 × 400 g piece boneless
pork belly, about 10 cm wide
100 g ginger, sliced
2 litres water
60 g fine salt
2 tbsps peanut oil
2 cm knob of ginger,
finely chopped
2 cloves garlic, finely chopped
1 tsp chilli flakes
1 tbsp Sichuan black beans
½ fresh long red chilli,
finely sliced
½ fresh long green chilli,
finely sliced
1 small leek, finely sliced
30 g bean sprouts, trimmed
1½ tablespoons Shaoxing wine
1½ tablespoons Chinese chicken stock, plus extra if needed
1 tbsp light soy sauce
2 tbsps white sugar
30 g garlic chives,
cut into 3 cm lengths
2 tsps chilli oil
2 teaspoons sesame oil
Method
Press the pork
Place the pork belly, ginger, water and salt in a heavy-based saucepan and bring to a simmer, then turn off the heat and leave the pork to cool in
the liquid.
Remove the pork and place on a plate or tray lined with baking paper, place another piece of baking paper over the pork and another plate or tray on top of that. Weight with tins of food or similar to press the meat, then refrigerate overnight.
The next day, cut the pork into slices about 8 cm long and 3 mm thick, like bacon rashers.
Fry the pork
Place a wok over high heat. When it is smoking hot, drizzle in half the peanut oil and quickly stir-fry the pork until golden, then remove and set aside.
Add the remaining peanut oil to the wok and stir-fry the ginger and garlic until fragrant. Add the chilli flakes and briefly stir-fry, then add the black beans, red and green chillies, bean sprouts and the leek and cook until soft and wilted.
Pour in the wine, stirring to deglaze the wok. Add the stock, soy sauce, sugar and chives. Return the pork to the wok and cook for a minute to warm everything through. Add more stock if it seems too dry.
This is an edited extract from Spice Temple by Neil Perry. Published by Lantern, RRP $69.99
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