Tag Archives: Cooking

Roast crispy pork belly with egg fried rice


Ken Hom


Overnight preparation time

Over 2 hourscooking time

Serves 4-6 people


Ken Hom’s classic crispy pork takes time to prepare but demands no great skill.

Egg fried rice is a great way to use up leftover rice.



For the pork

  • 1.5 kg/3lb 5oz boneless pork belly, with rind
  • 4 tbsp coarse sea salt
  • 2 tbsp ground roasted Sichuan peppercorns
  • 2 tsp freshly ground white pepper
  • 2 tbsp five-spice powder
  • 1 tbsp caster sugar


For the egg fried rice

  • 400g/14oz long-grain rice, cooked according to the packet instructions, drained and chilled
  • 2 free-range eggs, beaten
  • 2 tsp sesame oil
  • 1 tsp salt
  • 2 tbsp groundnut or vegetable oil
  • ½ tsp freshly ground black pepper
  • 2 tbsp spring onions, finely chopped


Preparation method

  1. For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it.
  2. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside.
  3. Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly.
  4. When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin.
  5. Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes.
  6. Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool.
  7. For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside.
  8. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through.
  9. Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside.

Nigella Lawson Gluten free and dairy free Venetian carrot cake


By Nigella Lawson

From Nigella Kitchen

Preparation time : Less than 30 mins

Cooking time : 30 mins to 1 hour

Serves 8-10


For the carrot cake

For the mascarpone cream (optional)

Preparation method

  1. For the carrot cake, preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil.
  2. Toast the pine nuts by browning in a dry frying pan; the oven alone is not enough to scorch out the paleness. Set aside.
  3. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside.
  4. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes.
  5. Whisk the sugar and oil until creamily and airily mixed.
  6. Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice.
  7. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.
  8. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.
  9. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool.
  10. For the mascarpone cream, mix the mascarpone with the icing sugar and rum.
  11. To serve, transfer the cake to a plate. Put the mascarpone cream in a bowl to spoon alongside the cake, for those who want.