Chinese five-spice pork with parsley and barberry salsaFacebook Twitter Pinterest The lean roast: Yotam Ottolenghi’s Chinese five-spice pork with parsley and barberry salsa. Add the pork, rub the marinade into the meat, then cover and refrigerate for at least two hours and ideally overnight. Lift the pork from its marinade, then sear for about four minutes, turning often, so it turns golden brown on all sides. Thai marinated pork neck with nam jim sauceFacebook Twitter Pinterest The Thai take: Yotam Ottolenghi’s marinated pork neck with nam jim. Cut the pork against the grain into four 12cm-long and 6cm-wide pieces, then cut away and discard any silverskin.

Source: The Guardian April 07, 2018 07:52 UTC