MAY 2017 recipes+ 49PHOTOGRAPHY
PABLO MARTIN
STYLING
JANE COLLINS
FOOD PREPARATION
CARLY SOPHIA TAYLOR
RECIPE ADAPTED BY RECIPES +
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chance to have it published and win a prize.Crispy Sweet
& Sour Pork
SERVES 4 PREP 15 minutes
+ 1 hour to marinate COOK 10 minutes500g pork belly, cut into 3cm pieces
¼ cup light soy sauce
1 tablespoon sesame oil
1½ tablespoons rice wine,
plus 2 tablespoons extra
1 teaspoon ground white pepper
Vegetable oil, to deep-fry,
plus 1 tablespoon extra
½ cup cornflour, plus 1 teaspoon extra
½ cup plain flour
1 red onion, cut into wedges
1 red capsicum, sliced
1 green capsicum, sliced
4 green onions, cut into 4cm pieces
½ cup tomato sauce
⅓ cup plum sauce
1 tablespoon brown sugar
¼ cup sweet and sour chilli sauce
1 tablespoon hoisin sauce
½ cup water
3 cups cooked long-grain rice, to serve1 Place pork, soy sauce, sesame oil, rice
wine and pepper in a glass bowl; mix well.
Cover; chill for 1 hour to marinate.READER RECIPE
“This is a popular
Cantonese pork
dish. It’s crispy,
and tangy – and
both kids and
adults love it!”2 Pour enough oil into a large heavy-based
saucepan to reach a depth of 5cm. Heat
over high heat (oil is ready when a cube of
bread crisps quickly without absorbing oil).
Combine cornflour and plain flour on a
large flat plate. Drain pork; discard
marinade. Toss pork in flour mixture.
Deep-fry pork, in batches, for 2 minutes
or until golden brown and cooked. Drain
on paper towel.3 Heat a wok or large frying pan over high
heat. Add extra oil; swirl to coat surface.
Add red onion, red capsicum and green
capsicum; stir-fry for 2 minutes or until
onion is soft. Add green onion; stir-fry
for 1 minute or until tender. Add fried
pork; stir-fry for 1 minute or until combined.
Whisk extra rice wine, extra cornflour, the
tomato sauce, plum sauce, sugar, sweet
and sour sauce, hoisin sauce and the water
in a bowl. Add sauce mixture to wok; stir-fry
for 30 seconds or until heated and
combined. Serve with rice.AMAZ ING PRIZE
PEARLYN WINS the new, powerful
Braun MultiQuick 9 Hand Blender,
RRP $249, which has all the bells and
whistles! Featuring the world’s first
ACTIVEBlade technology, this
exceptional piece of machinery
opens doors to endless possibilities
in the kitchen. For more details about
this clever piece of equipment, visit
braunhousehold.com/en-auThis month, editor
Amanda Lennon
says hello to haloumiQ
What is haloumi? I’ve seen
it a lot in recipe ingredients,
sometimes grated.
Michael Bowden, Rosebud, VicA
One of my all-time favourite go-to
snacks is grilled haloumi smothered in
lemon juice. But, you have to eat it while it’s
hot! The texture, taste and experience takes
me to an exotic place far, far away. It’s the stuff
dreams are made of. Haloumi is a Greek-style
firm, brined white cheese sold in blocks at
most supermarkets. Made from a mixture of
goat’s and sheep’s milk, it has a distinct slightly
salty taste and a high melting point, so is ideal
to pan-fry or grill. Haloumi is easy to prepare:
drain well from packaging, use a sharp knife
to slice it, then quickly pan-fry for an instant
flavour hit. Otherwise, as you mentioned, you
can grate it. Haloumi can also be eaten raw
tossed through salads (a classic combination
is haloumi and watermelon) or you can add
to pizza dough and pastry. Haloumi can be a
little expensive, so stock up when it’s on sale.LET’S ASK
AMANDA
HOW!- PEARLYN NG, BUNDALL, QLD
here to help reader rewards
MICHAEL WINS an awesome Savannah prize
pack, RRP $151.70, that’ll have him whipping up
the perfect potato chips in no time! From
preparation with the Speed Y Peeler and Duo
Chipper, to cleaning the Bamboo Board with
Savannah’s Rejuvenating Oil, this collection has
got Michael covered. Visit vgminternational.
com.au/stockists to see the full list of stockists.