Meat

  • Chicken Katsu

    Open up each chicken breast like a book by very carefully cutting laterally through the thickest part, being cautious to a) not cut yourself and b) not go all the way through. Cover each butterflied breast with a big bit of parchment paper and gently bash with the rolling pin until thin but not breaking…

  • Siu Yuk – Chinese Crispy Pork Belly

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    Fill the wok with lightly salted water and bring it to the boil. Once boiling, very carefully lower the pork into the wok, skin side down, and cook for four minutes at a simmer. Turn over and cook for another two minutes. Remove from the water and allow to steam dry on a rack over…

  • Simple Roast Pork Belly

    Start by making a kind of tin foil boat for the pork to sit in. It should come all the way up the sides of the meat, but not cover the skin. Generously season the meat with salt, pepper and fennel, being careful not to get any of the seasoning mix on the skin, then…

  • Bacon

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    For the cure: Making bacon is all about ratios. Mix together your cure, then weigh the pork belly. You want a ratio of 2.5% cure to the weight of the pork. To get that number, multiply the gram weight of the pork by 0.025. So a 1.5kg piece of pork would calculate as: 1500 x…