CHEF’S corner

Brought to you by Michael Talty, Head Chef Athlone Springs Hotel

Crispy Chinese Pork with Sweet Chilli & Ginger

Serves: 4


1.3 kg piece boned pork belly, skin on, scored

2 tsp Chinese five spice powder

3 tbsp olive oil

Dipping sauce:

4 tbsp Kikoman soy sauce

Small knob of root ginger

1 tbsp Thai chilli sauce

2 spring onion (finely chopped )


Rub the pork with olive oil, five spice and 2 tsp sea salt, cover with clingfilm and place in fridge for at least two hours. When the pork is ready, lay on a rack over cooking tray, then place in the oven and roast for 10 minutes before turning down the heat to 180C and then leave to cook for a further one and a half hours. If the skin isn’t crisp when the pork is cooked, turn up the heat to 220C and cook for a further 20-30 minutes. When cooked, remove from the oven, and leave to rest on a chopping board.

To make the dipping sauce, mix all the ingredients together with 2 tbsp water.

Serving - Cut the pork into small pieces, then serve with the sauce, add boiled rice, and steamed greens for serving.

Chef’s tip - Choosing less popular cuts of meat means you can enjoy top quality at a more affordable price, getting more value for your money.

Michael Talty, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Michael Talty, directly on [email protected] with comments or questions.


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