Vietnamese fried rice paper spring rolls simply heavenly

Thanks to my Vietnamese friends who are foodies and great traditional home cooks, I have opportunities to cook authentic home style Vietnamese favourites such as "chia gio" (deep fried pork in rice paper rolls).

It is a shame that most so-called Vietnamese nowadays resort to serving cheaper and easier to prepare spring rolls using what flour crepe commonly used in southern Chinese cuisines.

Differences between fried Vietnamese rice rolls and fresh rice rolls (or summer rolls as some call it):

1. Thinner rice paper that is more pliable to roll and doesn't break as easily.

2. No need to soak in hot water. Simply cover with damp cloth sprinkled with some rice wine.

3. Smaller and less filling rolled tightly to ensure that the raw meat is thorough cooked.

Filling

400 g pork mince marinate in soy sauce and pepper
100 g prawn (chop roughly)
Soaked wood ear fungus, slice thinly
Bean vermicelli soaked in warm water
Handful of sliced carrot and cabbage
1 chopped spring onion or garlic chives
Beaten egg
Season with a little salt

Method

Using the special rice paper meant for deep frying, roll prepared meat filling.

Be careful, the rice paper is sticky. Place them apart on greaseproof baking paper.

Deep fry in a heavy pot of hot oil (ideally at 170 degrees) till crispy and meat is cooked.

Drain oil on colander lined with blotting paper (not fluffy kitchen towel) that does not adhere to rice paper.

For balance, wrap hot spring rolls in lettuce (iceberg, cos or buttercup) and different types of mint leaves, dip in chilli fish sauce. Tuck in like the folks in Vietnam would enjoy them.

Pork crackling guaranteed crispy

Pork crackling should be crispy. If it's chewy, that's not what it's supposed to be and it's an immediate turn off.

After many moons of experimenting and humbly consulting with those who have succeeded, the recipe is now failed proof.

Get good quality piece of pork belly, preferably free range, and pungent free.

Nowadays, some grocers or butchers would score the rind. If not, it is easy to make superficial parallel cuts.

Give yourself at least 3 hours from prep to dining table. Take the chilled meat out of the fridge about 30 minutes before preparation.

1. Pour hot water on the skin. Drain.
2. Measure 1/2 cup of apple cider vinegar and pour on the skin evenly.
3. Pat dry with towel. Sprinkle pepper and spread evenly all round.
4. Rub the skin (not the meat) with a teaspoon of fine salt.

Grill in preheated 250 C oven for at least 60 mins and check if it's almost crackling.
Lower heat to 200 C and bake for another 30 mins.

Rest for 10 mins and cut into slices.
Serve with gravy, sliced shallot and ground garlic chilli.

Steam Savoury Glutinous Rice - Thai style

If you like your glutinous rice whole and grainy whether for savoury recipes with chilli prawns or as a desert with mango slices or durian, the Thai method is probably the most sure proof way of achieving this. You do not need to soak the rice ahead of time.

Thai straw conical basket sits on top of a larger Thai aluminium pot with an extended rim.
Place rice on top of the bamboo net. Cover with a lid. Bring the water in the pot to the boil.

                                                               Soft but not mushy

For added fragrance, line the rice with bamboo leaves or banana leaves.
However, this means that the rice will take a longer time to cook with an added layer for the heat to reach the food.

Five spice crispy soy beancurd meat roll : ngoh hiang, loh bak, meat spring rolls

Some modern chefs used this recipe and call it a special spring roll. 

It is not entirely incorrect to call it a spring roll. However, if this dish has been in existent for centuries and already has a name for it, why do some celebrities want to rename or simplify it, to make it sound or appear more exotic and innovative than the remaker deserves?

Outline:
Part 1: Soy bean skin (salty top layer of soy milk dried into a crepe sheet)
Part 2 : Filling
Part 3 : Chilli sauce and sweet soy sauce
Assemble, steam, panfry

(1) Wipe away salt from soy bean sheet with a clean damp dish cloth. Cut into smaller rectangulars of at least 3x5 cm or wider if you prefer a larger roll.

(2) Prepare filling of 300 g minced pork, 150g cut shrimp meat, 10 waterchestnut, 1 chopped onion, 1 sprint onion sliced, julienned carrot

(3) Season the meat with salt, soy sauce, oyster sauce and pepper.

(4) Fill in the centre of the soy crepe and roll as you would with a spring roll, folding the shorter ends first and then roll from one length to the other end.

(5) Put on a greaseproof paper lined plate and steam for 15 minutes under medium low heat. Alternatively, cover and microwave on medium high for 2 minutes on each side (turn around).

(6) Cool the rolls and pan fry with a little oil till crispy.

(7) You may keep the remainder in the fridge for another meal. It can be kept in the fridge for 3 days and freezer for a month but be sure to heat it up very well before consuming.

(8) Chilli sauce is a mixture of ground fresh red chilli, garlic, sugar, fish sauce, vinegar and lime juice. Mix well.

Lotus Root with stuffed minced meat and crunchy meatballs

Jiangnan (south of the river) Chinese cuisine

Stories in history and folklore are replete with details of scenic landscape, beautiful women and delicious cuisine South of the Yangzi river which even Chinese emperors could not resist disguising as commoner to visit these places.

A recent visit to provinces in the Jiangnan region (south of the river) has been fruitful. This stuffed lotus root recipe is an adaptation of two dishes. Alternatively, you could make two different dishes with the same ingredients.

This is to ensure that the pork is properly cooked. Unlike beef, pork has to be well done for it to be safe for eating, never to be cooked medium or medium rare! (unless it is cured with lots of salt and vinegar or some special procedures).

In Nanjing, Hangzhou, Suzhou and other central regions where lakes are common due to surrounding mountains and sufficient rainfall, lotus plants (lilies family) thrive. Local people have made two types of dishes from lotus root. It is known to the health conscious that lotus root is a rich source of iron.

The first dish I am introducing is the slow cooked steamed lotus root stuffed with minced pork (glutinous rice and beans are optional ingredients for the stuffing). The result is a floury and delicious dish. Drizzled with a typically central Chinese sweet and savoury sauce, it has a melt in the mouth texture and burst of flavours.  The picture shows a dish from a famous franchise restaurant chain. Usually, visitors will be able to find street stalls or humble eateries selling lotus root in huge steamers similar to those for warming up BBQ pork buns and prawn dumplings.

Lotus root meatballs is another wholesome dish that locals cook for themselves at home (the best food are reserved for home dinner tables). In the Southern part of China, waterchestnuts are used in wanton dumplings and meatballs to give a crunch and freshness. In Jiangnan, lotus root does the trick too but produces a more mellow flavour. The seasoning sauce is made of ginger, garlic, shallot with soy sauce and steamed vegetable line the base.

Here, I have improvised a two-in-one recipe that combines the two methods of cooking and you get the tastes that embodies layered flavours and textures.

1. Preferably, get fresh lotus root from Asian grocery supermarket. These have to be cleaned thoroughly and lightly peeled to remove any traces of mud. Then, cut into 2 cm thick slices. If fresh lotus root is not available, frozen ready sliced lotus can be substituted, though taste will be compromised somewhat.

2. Prepare minced pork (beef does not taste as good for this dish) and chopped spring onion. Season with soy sauce, pepper and oyster sauce. You may add a dash of shaoxing wine or white wine to enhance the aroma.

3. Stuff the lotus root with the meat stuffing ensuring the holes are filled and no gaps are left in the middle.

4. Steam the lotus root slices in medium heat for about 10 minutes. It should be cooked but not too tough.

5. Prepare to fry by heating a thin layer of vegetable oil in a heavy pan. Lightly fry it till slightly golden brown and crunchy.

6. Double cooking will ensure that the pork is properly cooked and frying produces a more fragrant outcome. Remainder mince can be made into meat balls.

Enjoy!

Thai Red Curry Roast Duck: Gaeng Phet Ped Yang

This is one of the Thai curry dishes that could rival Green Curry to reach the status of royal cuisine.

Prepare red curry paste (either using ready packaged or pound dried chilli with galangal, lemongrass, coriander root, shallot onion, garlic, pepper, shrimp paste). Stir fry with a little oil and add coconut milk.

If using leftover duck from the fridge, warm briefly in microwave oven.

Pineapple (fresh is better) and lychee (or rambutan) would give the dish the special tang and sweetness to balance the hot chillies and savoury duck.

When almost cooked, throw in some torn kaffir lime leaves.

Oyster Mushroom : Chicken and Mushroom Stir Fry

Humid and rainy weather is conducive to mushroom and fungi growth in the bush or farms.

Over the past month, oyster mushrooms were abundant in NSW.

This is a simple stir fry that everyone in the family would love to eat with noodles, rice or wraps.

1. Dice and marinate 350g chicken breast or thigh meat.
Wipe oyster mushroom (or wash and drain well) and cut roughly into bite size.
2. Marinate with light soy sauce and pepper for at least 20 mins.
3. Meanwhile, cut a clove of garlic and a knob of ginger into thin slices. Cut spring green onion stalk with a sharp knife into thin strips or slices and set aside.
4. Heat up heavy frying pan with vegetable oil and fry garlic briefly till yellow and fragrant (before turning brown).
5. Turn up the heat and add chicken. Stir fry quickly. Add oyster mushroom. Add a dash of oyster sauce.
6. Garnish with spring onion and serve.

English Breakfast : Meat patty with bun or biscuit

An English breakfast recipe I have learned from American and British TV celebrity chefs and my travels to US. Some call it sausage, but patty is probably a universally comprehensible term. 

I am also adding some tips I picked up working in a Mediterranean kitchen whipping up many types of sandwiches. 

Allow at least 30 minutes to prepare the patties and cook the meat well.

Mix beef or pork mince with salt, pepper, red wine, chopped onion, garlic, oregano, parsley and thyme.

You can leave out some of the herbs but definitely not onion and garlic!

Wet hands, round a handful of meat, flatten to shape and fry in a heavy duty pan with a little oil.

Assemble your sandwich with English biscuit / muffin or hamburger bun.
Add buttercup lettuce, cucumber, pickles for meat/greens balance.
Serve with natural tomato sauce and dijon mustard.

Grill Chicken Wings - full flavoured and real hot

This is a favourite of young and old. It's really finger licking good. Preparing this delicious dish at home for guys' sports on TV night, teens party, ladies' meeting, family gatherings or simply breaking the monotony of working week night meals.

This could mean huge savings from ordering takeaway or delivery from suburban restaurants.

This never fail family recipe always work miracles. From humble chicken wing to the centrepiece of the dining table. No kidding!

Marinate 1/2 kg of chicken wings with lemon juice (1/4), soy sauce (2 TBS), oyster sauce (2 tsp), Chinese shaoxing wine (2 tsp), pepper (1/2 tsp), sugar (1/4 tsp).

Keep meat in the fridge for at least 2 hours. Bring to room temperature at least 30 mins before cooking.

Preheat oven fan forced at 220 degrees C or set to Grill No. 1.

As the wings contain some fat beneath the skin, there is really no necessity to grease the pan or meat before grilling. Line a metal pan with aluminium foil or use a heat proof good quality tempered glassware.

There is no hard and fast rule on how well you wish to grill the chicken wings. As long as the meat is cooked through to the bone, it is fine. Some like it slightly burnt and that's fine as long as you don't ingest too much charcoal which can be carcinogenic in the long term.

Check the meat after grilling for 20 minutes. If it's slightly brown, it's ready to turn over the other side for grilling for 15 - 20 mins. If too much liquid is collecting at the bottom of the pan, either drain the liquid or transfer the meat to another lined pan to continue cooking.

You could turn two to four times so that the meat turns out evenly grilled. The result should be glossy golden brown wings.

Nem Nuong: Vietnamese meat balls in bamboo skewer

This is another version of skewered meat which hails from Southeast Asia. We're not sure if this has Middle Eastern or Malayan-Indonesian influence. Nevertheless, since there is a very similar Vietnamese dish which is sugar-cane prawn which is also skewered but deep fried, we assume that "nem nuong" is probably quite an authentic Vietnamese dish.

Firstly, marinate pork mince (70% lean) and a little roughly chopped prawn meat to give it a reddish tinge (instead of using red colouring).

The seasoning include : chopped garlic and shallot bulb, pepper, fish sauce, brown sugar, ground toasted glutinous rice (to bind the meat).

Use sparingly as mince meat tends to absorb more flavours readily.

Wet your hands with water or oil. Round meatballs in your palm as you skewer them in a row on bamboo chopstick or thick satay stick.

Unless using direct fire over a BBQ, you might want to steam or microwave a little while before baking in the oven to ensure that the pork is thoroughly cooked.

Alternatively, the easy way is to use premixed seasoning. They are available from manufacturers in Thailand and Vietnam. If you're not allergic to MSG, it is a good option. Use more meat or less seasoning if you don't like it to be too salty.

Ways to eat nem nuong:
1. Serve with steamed rice and fresh vegetables
2. Mix with salad, rice vermicelli, chilli, mint leaves and toss in lime juice-fish sauce-sugar mixture.
2. Roll within softened rice paper with rice vermicelli, pickled carrot and dip in hoisin chilli sauce.
3. Sandwich between a bun with salad greens and cut chilli

Satay - Grill Meat Skewer

The word "satay" has an Indonesian-Malayan origin. As a significant population comprises Muslim, chicken has become the most common meat use in making Southeast Asian skewer. Chicken is also acceptable to the Hindu Indians and Balinese in this region who are prohibited to eat beef. This recipe is quite similar to the southern Thai "sate".

For a serving of 5 to 6, use 300 - 500 g of chicken fillet, preferably thigh meat (which has more bite and is juicier and doesn't dry out easily compared to breast meat). Cut into rectangular bite size. Marinate for at least 2 hours.

Marinade
Pepper powder 1 tsp
Chilli powder 1/2 tsp
Tamarind juice - 1 tsp ready made from the bottle or make from soaking 2 cm of tamarind & strain
* Tip : must have, to tenderise and infuse a complex tangy taste to the meat before cooking
Tumeric powder 1/4 tsp (* Tip : go easy on this spice - it can overwhelm the whole dish)
Lemongrass (1 piece from the white portion - pound finely)
Galangal (1/2 cm slice, pound finely)
Garlic (1 clove, pounded finely)
Salt 3/4 tsp
Dark soy sauce (runny type)

Peanut Sauce
Thick caramel dark soy sauce (ketchup manis)  2 TBS
Peanut (roughly pounded)  1 cup

Sugar 1 tsp
Salt 1/2 tsp
Garlic clove (1 pound with chilli and shallot)
Shallot bulb (1 small onion)
Dried chilli - 2 pieces (soaked, cut, deseed and grind into paste with the above shallot and garlic)
Shrimp paste (toasted Malaysian type or soft Thai version straight from the tub) - only 1/2 tsp is needed
Coconut milk (thick) 400 g or dilute 300 g of cream - from experience, only Ayam and Kara made the cut

Method
1. Soak bamboo sticks in water to reduce burning
2. Skewer the meat in an elongated fashion to ensure easy grilling.
3. Only a little oil goes a long way because the meat has some fat (peanut, palm or rice) or any with high boiling point. Enough oil just to prevent the meat from becoming dark and burnt.
4. Grill over open fire on the BBQ or in a preheated oven for 10 minutes.
5. Turn the skewer and ensure that the meat is cooked evenly on both sides.
6. Meanwhile, boil all the ingredients for peanut sauce.

Traditional satay is served with another dipping sauce. Another secret to give away.

Relish / Sauce : Mix pineapple cube and Spanish onion with a bit of salt, sugar and rice vinegar.

When the satay is cooked, arrange on a large dish.

Serve with cut cucumber and all the sauces mentioned.

Rice cubes (compressed rice traditionally wrapped in leaves "basket" is good to have. This is as authentic as it can get.

Ways with Daikon/White Radish #1 Winter Beef Mushroom Ginger Daikon Soup

White carrot or daikon is an inexpensive and versatile ingredient that can add many twists and flavours to otherwise bland home cooked meals. 

This recipe is a winter soup using a good beef stock, ginger and peppercorns as the base. As white radish is considered cooling, it is essential to match it with some warming elements such as red meat, herb and spice.  Red wine enhances the aroma but it's optional. Coriander is recommended as a garnish for the soup as it has properties to soothe cough and sore throat caused by the cold. To avoid over heating and spiciness, reduce the amount of ginger and peppercorns. It's easy! 

Bring the beef stock to the boil. Add soaked shitake mushrooms and let it boil lightly. Then add in sliced daikon, peppercorn and ginger. Simmer for 10 minutes. Add a little salt and red wine according to preference. Top with coriander leaves. It's ready to be served. 

At the time of writing this, the weather is transiting from winter to spring. Do not be deceived by the apparent sunny feeling. The air is still cool and chilly. 

Empanadas Tapas - Latin American smoked ham, onion, cheese, tomato

Spanish influenced snacks or tapas. Besides South Europeans, South American and Filipinos make delicious empanadas with unique local flavours.

Here's an easy recipe inspired by my beautiful Latin American friend. She provided the basic recipe which can be expanded and tweaked to individual taste.

I have added more fillings to perk up the flavours to fit a fussy eater's main meal. Guess who's that?

Make from scratch or use good quality puff pastry. You'll need 2 pieces.
Blind bake one on both sides lightly at 150 C for 10 mins (preheated oven).

Prepare smoked leg ham, cheese, tomato, slice onion and line liberally on the baked pastry.
Cover with the uncooked pastry and bake at 180 C for 20 mins. Lower the heat to 150 C for another 10 mins. Do not burn the pastry.

Rack of Lamb

Lamb is a good way of warming up for the winter chill.

This is an easy recipe. Remove meat from chiller or refrigerator before preparing the marinade.
Try to use fresh chilled instead of frozen meat which doesn't taste as good even after it has been thawed.

Marinate with lemon juice, red wine, pepper, sea salt.

Return to fridge. Take out to room temperature 30 minutes before cooking.

Lamb chops are more costly and dries out faster during cooking process compared to the rack.

Place a few sprigs of rosemary around, on top and beneath the lamb on an oven proof dish

High heat grill for 10 minutes (or sear on the stove pan quickly).  Lower heat after 15 minutes. Slow cook for 50 minutes.

Reserve the liquid and reduce.

Sauces to serve with : red wine sauce and mint jelly.

Olive Rice - Chaozhou and Shanghai styles

There are many versions of Chinese olive fried rice.

In the southernmost Chinese provinces, especially in Chaozhou (Shantou), the popular olive rice dish is fried with pork mince and olives and pickled vegetables. Sometimes, an egg is added when the dish is almost ready to be served. But that is optional.  Note that Chinese olives are salty and dry, unlike moist Mediterranean style olives that are pickled in acid and brine.

The Techiu people brought along their traditional recipes when they migrated to Thailand. Hence, olive rice has become a staple, popularised by the ethnic Chinese cooks.

http://www.thaitable.com/thai/recipe/chinese-olive-fried-rice

Sometimes, olive vegetables are added for saltier flavours.

For the Shanghai folks, olive vegetable preserved and soaked in oil is the preferred seasoning.  Unlike dried olive, the bottled olive vegetable comprise mainly vegetables and only a little bit of olive. Do not add more oil and seasoning before tasting because the olive vegetables is oily and salty.

After frying the rice, it is steamed and topped with fried dried scallop and spring onion.

Buttermilk Spicy Roast Chicken - healthy, easy and tasty

This dish is inspired by North Indian tandoori chicken and Chinese crispy chicken wings. It has layers of sophisticated flavours to tease the most disinterested diner. Moreover, it is healthy and easy to prepare, hence, suitable for casual entertaining and family gatherings.

INGREDIENTS

Chicken drumsticks 10 - 12

Buttermilk 1 cup

Curry powder 2 tsp

Oregano 2 sprigs, chopped finely

Garlic 2 cloves pulverised

Lemon or lime juice 1 TBS

Salt and pepper to taste

Maltose or brown sugar

Vegetable oil (with high boiling point) - 1 TBS

METHOD

1. Remove excess chicken fat from chicken drumsticks. Score lightly to on the skin to reduce cooking time.

2. Put chicken in a large mixing bowl or ziploc bag. Add buttermilk, spices, seasoning, sugar. All except vegetable oil for cooking. Mix well.

3. Leave the meat to marinate in the fridge for at least 3 hours or overnight. Take out one hour before cooking.

4. Preheat oven to 200 C. Place chicken pieces on baking tray that has been greased lightly.

5. Lightly glaze the chicken with more marinate and oil every 20 minutes. Turn ocassionally to ensure even cooking. Roast for for at least 45 minutes in total.

Osso Bucco Veal or Ox tail

This Italian dish has become a favourite that has gained worldwide popularity. A heart warming winter fare.

INGREDIENTS

Centre of bone cut for stew about 1/2 kg

Pure olive oil

Brown onions 2

Garlic cloves 2

Anchovy fillet (fresh, pickled or spicy) 1/4 cup

Red wine or dry white wine 1 cup

Beef or veal stock 1 cup

Vegetables :

Fresh diced tomatoes 1 cup

carrot (diced 2)

celery (1 stalk, sliced)

mushroom (3 and quartered)

Herb bouquet : fresh thyme, sage, rosemary, bay leaf (2 sprigs / stalks each)

Seasoning : salt and pepper

Garnish : chopped parsley and butter 15g

STEPS

1. Season meat with salt and pepper. Lightly dust with flour.

2. Heat olive oil in a dutch oven or heavy roasting pan. Brown the veal lightly. Remove from heat and place on a plate.

3. Using the oil from veal, saute onion and garlic. Avoid burning onions as they caramelise quickly.

4. Deglaze by adding wine to the pan. Add veal stock and tomatoes and bring to the boil. Reduce heat.

5. Put vea backl in the pot or pan. Top with anchovy, vegetables and herbs.

6. Slow cook for at least 2 to 3 hours. Turn the meat ocassionally to ensure even cooking on both sides. It is ready when the meat is tender but not falling off the bone.

7. Add salt and pepper according to taste.

8. Garnish with chopped parsley and allow butter to melt on top of the stew.

9. Serve with bread or rissoto.

Starting Cold Cuts down Slow Cooking time - secret tip

Conventional teachings to sear marinated meat has the advantage of sealing the flavours and preventing shrinkage during slow cooking but requires longer cooking time.

To cook meat stews, curries, bone/ribs soups and rice porridge quickly, always start with cold ingredients and cold water.

Try this method to whip up the best beef rendang, pork bones spicy soup, congee and chicken broth.

Versatile Verjuice - versatile traditional French ingredient given a new breath of life in modern western cuisines

I have recently discovered the uses and versatility of verjuice. Despite the initial inertia and apprehension of trying something out of my comfort zone, I managed to gain confidence after following some recipes successfully.


What is verjuice? Verjuice is the juice extracted from large unripened grapes which is unfermented (unlike wine) and popularly used in classic French cooking. Some Mediterranean cuisines also use verjuice, owing to the abundance of grapes grown in these regions.

To sum up, verjuice has the lemony taste without the tartness and acidity of vinegar and citrus fruits. Verjuice is also a good substitute for wine for those with dietary restrictions.

MARINADE
- roast pork marinade for crispy skin
- fish and other seafood

SAUCES
- vinaigrette salad dressing by mixing with herbs
- salad cream : whip with egg yolk, seasoning and vegetable oil
- toss in pasta with olive oil
- pickled vegetables

COOKING
- deglaze meat in stir fry
- moisten halfway through cooking meat or root vegetables
- add to vegetables or seafood soup
- paella or fried rice
- fried noodle

DESSERT
- syrup for cakes
- poach pear or quince
- apple pie
- sorbet
- jelly
- soak dried or fresh fruits

Verjuice has made a swift comeback in recent times. Maggie Beer popularised when she ventured into and successfully bottled it commercially, as well as recommending various uses for verjuice.

Verjuice novice cooks may want to experiment with less expensive verjuice available in some larger supermarkets in the beginning, so that making a few failed attempts would be quite affordable.

Tribute to a wonderful chef without advertising the product :
http://www.maggiebeer.com.au/products/details/?Item=PrdctsVerjuice62

More recipes to try out :
http://www.welshmansreef.com/welshmansreef8.html

Homemade Chinese BBQ Pork - Char Siu (red hot grill or roast lean meat)

If you don't like the burnt taste or undercooked BBQ pork from speciality stores, market stalls or food hawkers, try this easy home recipe.

In Mandarin, it is called "cha shao". There's a slight difference between the Hong Kong "char siew" and Southeast Asian Chinese spelling of "char siew". In the urban areas of Thailand where Chinese influence on local cuisine is felt, the dish is known as "moo daeng" (red pork).

You'll need only one ingredient - pork neck for tender meat or pork shoulder if you like the meat to have little bite and chewy.

The rest of the ingredients are for marinades and sauces.

Bash and pulverise 2 garlic cloves.
Grate a small knob of ginger.
Mix rose wine (or rose water), shaoxing wine with oyster sauce, hoisin sauce, soy sauce and a little salt and sugar.
(Red food colouring is optional)

Combine well and marinate.

Put whole piece of meat into the marinate. Tip : it is best to take the meat (already thawed) out of the fridge for 20 minutes, wash and drain before marinating.

Heat oven to 220 C.
If the meat is very lean, brush lightly with some oil on both sides before putting into the oven to cook.
Cook for at least 30 minutes each side for 1.5 kg meat and longer for larger quantity.

Brush honey on one side when meat is almost cooked. Return to oven for 10 minutes. Then turn over and brush the other side. This is to prevent burning as pork needs to be well cooked.

Meanwhile, put the remaining marinade through the sieve. Use a little water if it is too thick.

Add remaining honey and stir well. Heat up the sauce till almost boiling and turn down the heat to a simmer. Reduce by half until it becomes a sauce.

Check that the centre of the meat is completely cooked yet juicy.
Rest in the oven for 5 minutes. Remove and rest outside for another 5 minutes before cutting into thin slices.

Serve with sliced cucumber, reduced marinade sauce and chilli sauce (mix sweet chilli vinegar and garlic sauce).

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