Roast crispy Mutton belly with egg fried rice
|Crispy Mutton Belly|
For the Mutton
- 1.5 kg/3lb 5oz boneless Mutton 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
1. For the Mutton, pierce the rind side of Mutton 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 Mutton several times. This is best done suspending the Mutton above the sink. Set the Mutton 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 Mutton. 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 Mutton 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 Mutton to cool.
7. For the fried rice, mix the eggs, sesame oil and a pinch of the salt in