Chinese Crispy Roast Pork Belly Attempt Number 1

A classic Chinese dish is crispy roasted pork belly or Siew Yook. A good Siew Yook has a crispy crunchy crackling and lovely layers of pork and fat underneath.

I used this recipe and adapted the technique with a few tips from my Hainanese Uncle in New Zealand.

Not a bad result but I think I can tweak it. Stay tuned!

Tonight's Dinner

Roast pork with roast potatoes and vegetables. Followed by white wine and cinnamon poached pear with ice cream

Roasted Rack of Lamb with Herb Couscous and Peas

There's nothing more Australian than cooking roast lamb for Sunday night dinner. This is a quick and easy meal for two. One lamb rack is the perfect size for 2 serves. As I am feeling lazy tonight, I decided to serve packet cous cous (Tipiak's French Style) and frozen peas.

First thing is to prepare a herb rub with 1/2 tbsp chopped parsley and 1/2 tsp chopped rosemary and olive oil. Add one finely chopped clove of garlic and some lemon zest. Rub your rack of lamb with olive oil and sear on a hot frypan to brown all surfaces. Spoon on the herb-oil mixture on both sides of the rack. I use an oven-safe Scanpan frying pan so I just put the whole thing into an oven at 200 degrees C for 25 minutes. Remove the meat from the pan and rest on a plate with aluminium foil covering it for 10 minutes before you carve. Prepare cous cous by following the packaging. If you are making cous cous from scratch mix equal quantities of dry cous cous with boiling chicken stock. You can also add a tsp of olive oil and dried herbs or even curry powder.