6th April 2021

It was time to boil my master stock and so we made pork belly with greens, rice and a master stock sauce.  This really is one of my favourite meals.  I absolutely love the taste of the master stock and the depth is growing each time it is used.  

Today I added star anise, cinnamon sticks, cloves and dried tangerine and cooked the pork belly for a few hours until it was beautifully soft.  It was then put into the fridge for a few hours with a weight on top so that cutting it later would be a breeze.

When we were ready to eat we cut it into chunks, dusted with a five spice cornflour mix and then fried it until it was beautifully crispy.  While that was cooking I added sugar, salt and a touch of sesame oil to some of the master stock and made that into a sauce.  It was so good I could eat another bowl of it.