Before and after: *prepares for bloodshed* I’ve always found pork to be a bit… overrated. Don’t get me wrong. I’ve eaten plenty of the stuff over the years, and have created some unparalleled dishes using pork (No one in my family will ever forget the 2011…
Christmas monster! 😀 Scrumptious!). Pork belly is an exception, though. That crackling! Mmm!
This dish also gave me the opportunity to finally use my steamer baskets, so bonus marks there. 😉
The five-spice pork belly is served with white jasmin rice and steamed pak choi. Nothing terribly exciting UNLESS you add a bowl of French mustard and a positively delightful dipping sauce of soy sauce, rice wine vinegar, honey, chilli powder and a clove of garlic to the mix! Oh baby! That sauce turned boring ol’ white rice into something spectacular. Here’s hoping it wasn’t just meant for the meat!
Mrs Pomegranate was out and about tonight, so this was mine! ALL MINE! (And the cat’s. Plenty of leftovers in the fridge, though.)
Herr Volt’s verdict: 4.5/5
[Find recipe here.]