Text 10210, 120 rader
Skriven 2011-05-01 13:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: damage & control 268
============================
 GJ> I am getting up to speed.  I can now even walk a few steps without my
 GJ> stick, without limping.

Good. Next task will be to walk to the local hotel and
back, half of the trip being done while modestly impaired.

 ML> Interestingly, the Airbus factory airfield's longest
 ML> runway is 3.5 km, and the Boeing factory's is 2.75 km only.
 GJ> Interesting.  I presume they don't go in for testing aircraft under
 GJ> extreme emergency conditions.

I don't know what the Europeans do, but the US has a
very fine testing ground in someplace like Utah, where
if even the worst emergency is to be simulated, there
is minimal chance of major loss.

 ML> Not being a fan of that consortium and its products, I shrug.
 ML> I admit that on Tuesday I sit on a 319, but happily I will
 ML> be on the shady side with a glass of Glenlivet next to me.
 GJ> I think they are all much of a muchness, with bits and pieces made all
 GJ> over the world, some even in Australia.

I was tickled with the Boeing outsourcing of some
products to companies in the EU - which contributed
in no small measure to the delays and troubles with
the 787. Italian companies, not to put too fine a
point on it.

 GJ> It will be the ultimate test of your Homeland Security service.

I tested them severely today by bringing the rather
gel-like Taiwan-style braised pork belly in through
security. After a moment or two of quizzicality, the
stuff was passed for travel and consumption. I have
no recipe for this, the dish having been provided by
the 39 Corner Restaurant in Flushing, New York.

Jason Atherton's pork belly
cat: celebrity, main, Asian-style
Serves 4

900 g skinned boneless pork belly
Sea salt
4 Tb vegetable oil
1 carrot, peeled and roughly chopped
1 leek, trimmed and roughly chopped
1 onion, peeled and roughly chopped
1 celery stick, roughly chopped
1 hd garlic, peeled and finely chopped
5 rosemary sprigs
5 thyme sprigs
1 bay leaf
1 star anise
4 black peppercorns, crushed
6 Sichuan peppercorns, crushed
125 ml sherry vinegar
65 ml soy sauce
200 ml white wine
900 ml chicken stock
Spring onions and pak choi:
90 g butter
12 spring onions, trimmed
2 hd of pak choi, leaves separated
h - plating
Apple puree, warmed
olive oil, to drizzle

Chinese spiced roast pork with spring onions and pak choi

Oven at 170C/350F. Wash the pork, trim away excess fat,
and season both sides well with salt. Heat 1-2 Tb oil in
an ovenproof cooking pot over a high heat. When hot, sear
the pork belly until evenly browned, about 2 min each
side. Transfer to a plate.

Lower the heat to medium and add the vegetables, garlic,
herbs, and spices. Saute for 3-4 min to soften slightly.
Pour in the sherry vinegar, stirring to deglaze the pot,
and reduce right down. Add the soy sauce and reduce by
half, stirring often. Now add the white wine and again
reduce by half. Pour in the chicken stock and heat until
warm.

Place the pork belly in the cooking pot and bring to the
boil. Partially cover the pot and braise in the oven for
2-2 1/2 hr or until very tender. Leave the pork to cool
in the liquor.

Once cooled, lift out the pork belly onto a tray,
reserving the braising liquor. Place another tray on top
of the pork and weight down to press the meat.
Refrigerate for at least 3 hr.

When ready to serve, cut the pork into 8 even-sized
pieces, two per serving. Strain the braising liquor
through a sieve into a saucepan and reduce down over
a medium-low heat until thickened to a sauce, about
5 min. Heat 2 Tb oil in a frying pan and fry the pork
gently on all sides to warm through.

For the spring onions and pak choi, melt the butter
in another frying pan over a medium heat. Add the
spring onions and saute for 2 min until starting to
soften. Add the pak choi and sauté for 2-3 min until
just wilted. Remove from the heat.

I love the way pork takes on Asian flavours, as it
does so well here. you can prepare this recipe a day
ahead.

To plate. Arrange the pork, spring onions, and pak
choi on warm plates with a dollop of apple puree.
Drizzle with some sauce and olive oil. Serve the rest
of the apple puree and sauce on the side.

Source: Jason Atherton

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