- Slow cooked oriental crispy pork belly

- Stir frys

- Prawn stir fry

DRIZZLE OVER FOOD!!

Start off stir fries or any onion based dish from spaghetti bolognese to shepherds pie, soups and stews etc with a tea spoon or two of David's Chilli Oil.

Slow cooked oriental crispy pork belly

Good size slab of pork belly from the butchers (scored)

1 table spoon Davids Chilli Oil

5 cloves garlic ( finely chopped )

2 inches ginger ( finely chopped )

2 tablespoons light soy and one dark soy                             

1 tea spoon tomato puree

1 table spoon red wine vinegar

1 table spoon sugar or honey

1 tea spoon five spice powder

Pepper

Cook at about gas 140 for 2 1/2 hours.

Place pork in sink and pour a whole kettle of boiling water all over skin and rub in sea salt.

Mix all ingredients together in a roasting dish with a dash of water. Place  pork belly in the roasting dish being careful not to touch the skin with sauce mixture.

Check every half hour to add a little water. You dont want the sauce to dry up!

Finally grill to achieve nice crispy skin: CRAKLING.

Serve with steamed, roasted or stir fried vegetables accompanied by noodles or steamed rice. 

Garnish with fresh corriander and spring onions.

Add more David's chilli oil once plated.

For 4 People

About 3/4 kilo beef, pork, chicken or prawns

Marinade

1 tablespoon David's Chilli Oil
1 tablespoon light soy
1/2 tablespoon dark soy
1/2 teaspoon five spice powder
1/2 teaspoon corn flour
1/2 tablespoon red wine vinegar, chinese rice wine or mirin.
pepper to taste

With clean hands thoroughly mix marinade with meat in a bowl.
Cover and refrigerate for twenty minutes or longer.

Ingredients

Two tablespoons ground nut oil or veg oil
1 large or two medium brown or red onions (roughly chopped)
1/2 bulb garlic (finely chopped)
Thumb size piece ginger (finely chopped)
250 g chestnut (quartered) or oyster mushrooms (torn)
3 peppers (any colour cut in strips or small diamond shapes)
250 g green beans (halved and blanched in boiling water for 20 seconds)
Bunch coriander
1/2 lemon
1 tablespoon honey or 1 teaspoon sugar


A good wok with a gas cooker is best for stir fries as you can adjust the temperature immediately.

Within reach of the wok should be light and dark soy and honey or sugar.

Turn on the gas to medium and heat the wok for 1 minute before adding the oil (the base of the wok needs to be very hot before any ingredients go in.
Turn the gas up to just under maximum.
Pour in 1 table spoon of the oil and swish round the wok.
When it starts to smoke pour in the meat.
Leave the mixture still for thirty secs to a minute to give the meat a chance to brown and create caramelised edges.
Now turn mixture upside down with your chinese scoop style spoon or thin slice and again leave for another minute to brown.
Stir the meat round and round carefully for a further two minutes or until the juices appear.
Transfer the meat (and scrape all the juices) to a clean bowl, cover and set aside.
Repeat the heating of the oil process exactly as before and throw in the onions.
Leave to sizzle for a few secs (do not burn) and toss them over ond over for one minute.
Then add the ginger and toss a minute.
Add the garlic and toss a further minute.
Maintaining a high heat throw in the mushrooms, toss 30 secs.
Then the beans, toss 30 secs.
Then the peppers and toss for a further minute.
Turn down the heat and add the meat.
Mix whole mixture together and add a little more light or dark soy to taste, a table spoon of honey or teaspoon of sugar, half a lemon and some water to loosen the whole mixture and create a little sauce.

Serve on a bed of rice or noodles and garnish with lots of chopped coriander.

Drizzle David's chilli Oil over the top.

Egg or rice noodles will do. Just boil them till al dante (just uncooked), rinse in a colander with cold water and stir fry them in the wok with a little oil. Add a little light and dark soy while stirring and some sesame oil. Stir untill piping hot and add a dash of water for a luxurious glistening finish.

Many variations of vegetables can be used in this recipe according to taste and availability such as cabbages, chinese vegetable from choi sum to pak choi and chinese leaf, carrots, broccoli, bean sprouts, snow peas and chillies.

 Prawn stir fry ( By Teresa Tsang )

10 x Tiger prawns

100g sugar snap peas

1 x red bell pepper

1 x red bell pepper

2 gloves minced garlic

 Seasoning

 1 x tbsp David's Chilli Oil

 1tsp light soy sauce

1 tsp dark soy sauce

pinch of caster sugar

level tbsp of corn starch

1. dice red bell peppers

2. add 1 tbsp of chilli oil and stir fry the suger snap peas and pepper for a minute or two, before putting aside

3. heat the work for the second time, and add another tbsp of chill ioil and pan fry the prawns in high heat, once opague and remove from pan

4. you should be able to keep using the same pan, and if there's enough oil.. add the mince garlic, fry it quickly but do not burn it..

5. add the vegetables

6. add the prawns

7. add the dark and light soy sauce & sugar and fry for a further minute

8. loosen the corn starch with water, stirring it into the prawns and veg to coat it.. drizzle it and keep stirring at the same time. it's design to coat the meat/veg and help the flavour to stick to the food! if it becomes gluey.. add a few drop of water to loosen it. (and next time use a bit less cornflour!)

9. Finally serve pls note,. by the time you add the mince garlic.. the whole process thereafter will literally take 3 - 4 minutes max. good luck and the chilli oil is great.. Teresa Tsang