black bean roast pork belly
If you’re a carnivore, I hope you like pork belly. When treated right, it’s dream-like: crisp, puffed-up skin that crunches to the tooth; the layer of creamy, wibbly fat; and the tender, succulent flesh. Here I’ve chosen to coat it with black bean sauce to amp up the savoury notes. Read on for the recipe.
I was spurred on to try this by the good folk at Amoy, given that I’m on the crest of an Asian wave right now hearing from them couldn’t be more timely. They sent me some of their soy sauces (the lemongrass and kaffir lime one is delicious), as well as stir fry sauces such as black bean (more on this later) hoi sin and others.
They also sent me some of their dinner kits: all the complicated bits of some meals ready to cook, adding meat, fish and/or vegetables to complete. They’re pretty much bung-in-a-pan-and-fry I tried all of them and they varied from OK to really tasty. The laksa was an interesting meal but tasted more like satay, not the warming, meaty broth I’m used to. The nasi goreng however was triumphant, a really enjoyable rice dish with a fragrant spice. They retail at £2.99 which I found about 50p to £1 too much, but querying it with friends who would regularly buy these products thought that reasonable.
Back to the pork. I thought it would be a good idea to coat the pork in black bean sauce, and I wasn’t wrong. Deglazing the pan with pomegranate juice gives you a sticky sweet-savoury sauce for dipping and pouring.