cbuckthorp

Now that sounds interesting. So in a jar with some good risotto rice and 2 treats instead of 1. Thanks to everyone who has responded so far. I think we are on the right track. Any French or Italian truffle experts out there???

Have you made this? I'm curious about the result. If my amateurish guess were asked for I would call this dish "pork charcoal". Are those really the right times / temps? ← I think those tempuratures are supposed to be in farenheit, not celcius. I don't think that's the recipe though. From everyone I've talked to, and read on egullet, it's either whole suckling pig, or belly. ← These temperatures are definitely correct. I have done this a few times and it comes out just like the product you get from chinatown. The ribs are a chinese cut so the slab is about 12 inches square and about 3 inches deep. Looks like pork belly but with the bones still attached. You need the initial high heat to crisp up the skin. The meat comes out moist and tender and the skin is light and crunchy. Whole suckling pig would be nice to serve for a dinner but the best part is always the skin. It is served kind of like Peking Duck without the little pancake but it's probably what they are looking for. Not sure how you would do a whole suckiling pick without the large chinese roaster though.

Is roast suckling pig usually served as an hors d'oeuvres over the pond? Hm... Chinese crispy roast pork possibilities: 1. Char sau = roast bbq pork = not, I guess 2. Sau rou = crispy roast pork = IMHO most likely option = belly pork (my favourite cut for this dish) + five spice powder/salt/sichuan pepper + very hot oven (mum's recipe) 3. Sau zhu = roast suckling pig = possible option, served with little cute paper crowns on its ears as pictured previously and gooey sweet sauce... mm... ← Ai Leen was not willing to give away Mom's secret recipe for the Sau Rou crispy roast pork, I'm not so secretive. Actually, this is someone elses Mom's recipe but I had to really work hard to get it from her. Here it is. Chinese Roast Pork • 2kg Pork spare ribs (bone and skin still attached) in whole from a good Chinese butcher, skin scored. • Wash and pat dry with paper towels. • Rub in the following ONLY on the meat. Leave the skin unseasoned for the time being. o 1 tablespoon salt o 1 tablespoon of Chinese 5 spice o 1 sachet of "Spicy Bake Mix" by "Four Seasons" - Purchase from Chinese grocery store. It's a red box. • Leave meat on rack for at least 6 hours uncovered. • Pat dry skin occasionally or as necessary with paper towels. • Pre-heat oven @ 240 degrees C for 15 minutes. Make sure you don't have the trays in there. It'll burn your fingers right off. • Rub skin with approximately 1 tablespoon of salt before putting it into the oven. • Roast @ 240 degrees C for ........ hmmm I forget.......... Hold on. For half an hour (30 Minutes). • Turn down heat to 180 degrees C and continue to roast for 1 hour. • DO NOT OPEN OVEN DOOR AT ANY TIME UNTIL MEAT IS COOKED ie. AT THE END! That last point is pretty important. Enjoy!!!!

Have been playing with some pork belly roasted with vanilla bean and cinnamon lately. First attempt was great, very nice depth of flavour. Second attempt added some white wine and was not so good. Developed and kind of gluey flavour. Might try a few different Morrocan like spices with it next time and stick with stock rather than wine.

Hi there, I'm looking for instructions oin how to properly truffle an egg (in the shell and raw). I've heard that there are different ways to do this but there is a real technique to getting the best result. So far all I've been able to find is to put some eggs with a truffle in a plastic bag for up to 5 days. Anyone out there know the right way to do this? Many thanks, Chris