Posts Tagged ‘asian’

Golden Asian pork belly recipe with citrus orange glaze

Wednesday, October 17th, 2012


Golden Asian pork belly recipe with citrus orange glaze

A delicious Asian pork belly recipe — a must-try!
Serves 6

Prep time 20 minutes

Cooking time 2 hours 20 minutes




1.5 kg Murray Valley Pork belly

2 tbsp olive oil (plus extra for oven tray)

2 tbsp sea salt

1/4 cup brown sugar

1 small knob ginger finely grated

1 cinnamon stick

Juice and zest of 1 orange

1 tbsp of red wine vinegar

1 cup chicken stock

1 cup of jasmine rice

1 bunch of Bok Choy

2 tbsp of oyster sauce

1 tbsp of toasted pinenuts



1. Preheat the oven to 220ºC fan-forced/240ºC conventional.

2. Pat the rind of the pork belly dry with a paper towel and score the skin of the pork in a criss-cross pattern with a sharp knife and rub olive oil and salt into the rind.

3. Drizzle a large roasting tray with olive oil. Place pork belly in oven tray skin side down, drizzle a little extra oil on meat and season with salt and pepper.

4. Roast pork for 30 minutes. Reduce temperature to 190ºC fan-forced/210ºC conventional. Roast for a further 11/2 hours and carefully turn the pork to skin side up for another 20 minutes or until skin is golden and crispy.

5. Remove pork from the oven and rest for about 15 minutes. Cut across the pork in approximately 5cm pieces.


Citrus orange glaze

1. In a saucepan put brown sugar, ginger, zest and juice of orange, red wine vinegar and cinnamon stick and cook until the sugar has dissolved.

2. Add chicken stock. Reduce the sauce by simmering it until it thickens slightly.


Jasmine Rice and Bok Choy

Place 1 cup of rice with 11/2 cups of water in a saucepan bring to boil with the lid off. Reduce to a simmer and put the lid on for 10 minutes. Take off the heat and leave stand for 10 minutes with the lid on. Serve.  Steam bok choy in a steamer until tender. Put in a bowl and coat with oyster sauce and sprinkle with pinenuts.


See more pork belly recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Learn more about Murray Valley Pork 


Recipe and photo courtesy of Rivalea

Simon’s Favourite Meals: Easy Dinner Recipe #2 Thai Red Curry Noodles with Green Apples and Pineapples

Friday, July 27th, 2012

Next up on our Simon’s Favourite Meals: Easy Dinner Recipe series, featuring easy, fuss-free meals which our staff members often put together at home, is Thai red curry noodles with green apples and pineapples using Marion’s Kitchen Thai Red Curry Paste by Marion Grasby from Masterchef 2010, series 2 and Masterchef All Stars Australia 2012.



Marion’s Kitchen Thai Red Curry Paste
Lean chicken strips
Fresh Thai basil or mint (for garnishing)
½ Red capsicum
½ zucchini
1 handful of cubed pineapples
1 handful of Granny Smith green apples
Vermicilli noodles (or jasmine rice)




1. Follow the step-by-step instructions on Marion’s Kitchen Thai Red  Curry Paste. The curry paste kit comes with coconut milk, fish sauce, bamboo shoots and dried herbs

2. Add pineapple, apple, capsicum and zucchini after adding the meat

3. Serve in a bowl with vermicelli noodles (or jasmine rice)


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