What I really think about Chinese food is the wonderful mix of slightly sweet and salty soy, a little sour rice wine, some chilli and ginger bite, crisp vegetables tossed in delicious sauces and succulent melt in the mouth meats.
Adjusting the temperature is easy with a gas fired BBQ you can simply adjust the flames on a charcoal fire, once the coals are glowing and turning white your best method is to move the distance between the grill and the coals. The higher the grill the lower the direct heat.
My last post gave away my secret for really crispy chicken and today to celebrate National BBQ Week ( it’s longer than a week but who cares when its sunny and you have an excuse BBQ every day ) the recipe I am sharing is for one of my personal favourites Jack Daniel’s and Black Treacle Rib Glaze.
Today’s recipe is for Shanghai Red-braised Pork Belly, in China red coloured meats are eaten for good luck as red is the colour of fire, a symbol of good fortune and joy. ‘Red cooking’ is a popular method of braising dishes in northern, eastern, and southeastern China. The name is derived from the dark red-brown colour of the cooked items and the sauce using both dark and light soy sauces, Chinese Rice Wine, and caramelized sugar flavoured with whole spices such as Star Anise, Cassia bark, and Fennel seeds.
This is my oven baked version of the classic Cantonese BBQ Pork recipe or Char Sui with its distinctive colouring, sticky sweet marinade, and succulent melt-in-the-mouth texture.
So, I only made Chorizo Jam for the first time three week ago and I have eaten Chorizo Jam on toast, stuffed Chorizo Jam into Chicken breasts and used Chorizo Jam as a garnish for soup, but this sweet, slightly spicy, slightly smoky, relish is a must with a cheese board, absolutely delicious in fact.
After the excesses of Christmas, I quite often want something with plenty of flavour but that is perhaps not too substantial
This recipe is a marriage made in heaven, sweet pan-seared scallops, a lightly spiced, well-seasoned sweet potato purée and pungent rich braised Chorizo sausage. This is warming indulgent dish ideal on a crisp cold winters day.