Everyone knows about the unique flavour of Chinese food. Here we look at bringing those flavours to your BBQ.
I love to cook Chinese food on the BBQ. I recently cooked a Chinese style pork belly, together with egg fried rice and stir fried vegetables. Yes, on the BBQ.
I used my Rotigrill XL3 (no surprise there), which has the advantage of having two separate fire trays. So I spit roasted my pork belly over one fire tray and cooked the rice and vegetables by putting my Wok directly on to the coals in the other tray.
Firstly, I followed a traditional Chinese recipe for the pork belly. The same process is also used to create your favourite aromatic, crispy, Peking duck! The complete recipe can be found on our website by clicking this link: Chinese Port Belly Recipe
Provided that you stick to the techniques of keeping the rind or skin dry, rubbing any marinade into the flesh only and hanging the meat for at least 8 hours or overnight, you won’t go wrong. The salt in the marinade helps to extract moisture and the other spices really get into the meat to intensify the flavour. Therefore, when you put your food onto the rotisserie, you cook away or render most of the soft fat, which leaves the important, remaining fat to flavour the food.
By following the instructions in the recipe, you will also create the most amazing crackling – every time.
Once the meat is cooked you need to rest it for at least ten minutes, before carving. During this time, you can then cook your vegetables and rice (although the rice will need to be boiled before hand and left to completely cool). Also, you will have had to prepare your vegetables. Depending on the amount you are cooking, one egg should be enough for a small family portion of rice, but it’s up to you. Add a small amount of vegetable oil to the egg and beat it thoroughly. (All the above is done easily enough while the meat is cooking).
Now the trick is in the timing!
You are resting the meat, but you need to spring into action. Put some vegetable oil in your Wok and put it directly on to the coals and wait for the oil to heat (it’s important that your Wok is hot). Put your vegetables into the Wok and stir continuously for a few minutes until the vegetables start to turn colour (don’t cook for too long or your vegetables will go floppy and you will have vegetable stodge)! Take the Wok off the BBQ and put your vegetables in a heated serving dish. Immediately wipe your Wok with a hefty fistful of kitchen roll. Do it quickly and don’t burn your fingers. Immediately, put some more oil in the Wok and put it straight back into the coals.
As soon as it starts to bubble add your cold rice and stir for about a minute until the rice heats through. Move your rice to one side of the Wok. Pour your beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a chopstick or wooden spoon handle, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.
Now shout at someone to cut the meat for you!
I know all this works as I did it yesterday.