Wicklewoods Chinese Style Pork Belly Gf Recipes

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS

Steps:

• Preheat oven to 180c.
• In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
• Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
• Take a boiled egg; roll it in the flour,.
• Cover the egg in a sausage meat portion.
• Roll it in the beaten egg and then in the breadcrumbs.
• Repeat this process for all the boiled eggs, set aside for five minutes.
• Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
• In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
• Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
• Serve hot or cold.

WICKLEWOOD'S SPANISH PORK

Steps:

• Heat the oil in a large heavy based frying pan and brown the pork chops over a high heat, set aside.
• Brown the sausages in the same way, set aside (do not wipe out frying pan).
• Soften the onions and garlic in the frying pan for about 5 minutes.
• Return the sausages and chops to the pan, stir in the wine, tomatoes, paprika and bay leaf and seasoning.
• Cover and cook for 30 mins over a medium heat.
• Remove the sausages and cut into thick slices, return to the pan and stir in the parsley.
• Serve hot with a fresh green salad and crusty bread.

WICKLEWOOD'S POSH PORK N BEANS

Steps:

• In a skillet, heat the oil and gently fry the onion and garlic for 5 mins until soft.
• Add the tom puree and cook for further 5 mins, stirring often.
• Add the chopped tomatoes and vegetable stock and bring to the boil.
• Reduce heat and cook out for 35-40 mins stirring occasionally.
• Meanwhile, in a saucepan fry the bacon lardons until crispy.
• Add the beans and sauce and stir together.
• Cover and gently simmer for 5-10 mins until thick and syrupy.

WICKLEWOOD'S CHINESE STYLE PORK BELLY (GF)

Steps:

• heat 1 tablespoon oil in a large cast iron pan add the pork and cook over a high heat for 3-5 mins on each side, remove and set aside.
• Heat the remaining oil, add the onions and cook over a low heat for 5-8 mins, season.
• Raise the heat and add the sherry, and rice wine vinegar and allow boiling for 5 mins until alcohol evaporates.
• add the orange juice, star anise,ginger,fivespice,stock and soy and stir well.
• return the meat to the pan bring to the boil then cover with the lid and put in the oven to cook for 2 1/2.
• Check occasionally and add a little hot water if looking dry.
• Remove the meat from the pan with a slotted spoon and cut off any excess fat.
• Chop into bite sized pieces and return to the pot.
• Cover with a lid while preparing noodles.
• Add the noodles to a pan of boiling water and cook for 8-10 mins or until soft.
• Drain well and transfer to a shallow serving bowl.