MODERN CINESE
Olive|February 2022
TV chef and School of Wok founder Jeremy Pang shares his top recipes for Chinese New Year and beyond
JEREMY PANG
MODERN CINESE

TWICE-COOKED PORK BELLY

Pork belly in any form is one of those ingredients that finds its way into Chinese households all year round. It was one of my dad’s final wishes before he went up to the heavens, and my sister always seems to have a slab of pork belly fat or skin ready for crackling or a soup dumpling craving. In our family, we cook it numerous ways over Christmas, New Year and Chinese New Year. For this recipe, poaching the belly before cooling, slicing and frying it gives each bite a crisp edge. I’ve come up with a simple way of setting out your prepared ingredients to help you cook them in order. It’s called the ‘wok clock’. Starting at 12 o’clock, you set out your ingredients all the way around the plate, then add them to the wok one at a time. All the prep should be done in advance as everything cooks so quickly – the wok clock is a good way to organise prepped veg and speed up the cooking process. Dunk the shredded red chilli and spring onion in an ice bath for 5 minutes so they curl up, then drain on kitchen paper for an effortless upgraded garnish.

2 HOURS 10 MINUTES + COOLING + MARINATING

SERVES 2-4 | EASY

pork belly 400g, skin on

onion ½, finely sliced

ginger thumb-sized piece, peeled and cut into matchsticks

garlic 3 cloves, finely sliced

red chilli 1 large, roughly chopped

carrot 1, finely sliced on the diagonal (optional)

celery 2 sticks with leaves attached, finely sliced on the diagonal (optional)

هذه القصة مأخوذة من طبعة February 2022 من Olive.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة February 2022 من Olive.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

المزيد من القصص من OLIVE مشاهدة الكل
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 mins  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 mins  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 mins  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 mins  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 mins  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 mins  |
May 2023
Keep it sweet
Olive

Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

time-read
9 mins  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 mins  |
May 2023