13th March 2022

In the February Olive magazine Jeremy Pang (who you all know I love) had some new recipes from his new book and one of them was twice cooked pork belly - pork belly with chilli bean sauce.  We love pork belly in this house and so it was always going to be a winner.  You cook the pork in a poaching liquid until it is soft and then you slice it and cook it so it is crispy and beautiful.  I don't often use chilli bean paste but this was delicious and definitely worth another go.