How to make

Ingredients

1. In a small saucepan whisk together the garlic, ginger, soy sauce, gojujang, rice vinegar, sesame oil and brown sugar.

 

2. Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved, 3 minutes.

 

3. Fill a medium sized pot with the sunflower oil until it reaches a depth of roughly 6cm. Add in thermometer and heat over a medium heat. The oil needs to come to a temperature of 350˚C.

 

4. Whisk together the flour, cornflour, baking powder and salt with 125ml of cold water. Coat the chicken wings in this batter.

 

5. Working in two batches, carefully add the chicken wings to oil one at a time, shaking off any excess batter as you go. Fry for 8 minutes until the wings are golden brown and cooked all the way through. Drain using a slotted spoon and place on a plate lined with kitchen paper.

 

6. When all the chicken is cooked, toss with the warm hot sauce until completely coated. Serve the wings sprinkled with sesame seeds

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

 

2. Slice the top off the bulb of garlic so that almost all the cloves are exposed. Place the garlic in a large roasting tray.

 

3.Prepare the cherry tomatoes by slicing them in half. Place the tomatoes in the roasting tray, cut side up. Prepare the red onion by peeling and slicing into rough quarters, place alongside the tomatoes. 

 

4. Drizzle over the balsamic vinegar and olive oil. Sprinkle the tomatoes, garlic and onion with a good pinch of sea salt and black pepper.

 

5. Give the tray a good shake to ensure everything is evenly coated. Roast in the oven for 30–35 minutes or until the tomatoes have reduced by half their size and the garlic has softened.

 

6.  While the garlic, tomatoes and onion are roasting, bring a medium-sized pot of water to the boil and cook the pasta according to the instructions on the packet.

 

7. When the tomatoes, garlic and onion are cooked, remove from the oven and, using a fork, carefully push out the garlic cloves from their skins and mash all the ingredients together until you have a thick mushy sauce. Pour a ladle of the pasta cooking water onto the sauce.

 

8. Drain the pasta and then tumble it into the roasting tray. Add the Parmesan cheese and basil. Toss everything together until the pasta is evenly coated. Serve in a large bowl and enjoy!

 

 

1. Heat oven to 400°F.
2. Slice belly into equally sized chunks (around 10 total).
3. Transfer pork belly to Dutch oven or other heavy-duty, oven-safe pot with a lid.
4. Pour wine or other cooking liquid into the pot until it reaches half the height of the belly. Sprinkle on some salt, pepper and whatever additional seasonings your heart desires, and add your aromatic vegetables and herbs.
5. Cook, covered, at 400 degrees for one hour.
6. Reduce oven heat to 200 degrees (or lowest temp possible).
7. Continue cooking your belly, covered, for four to six hours, to achieve the soft, braise-y texture we’re in the market for. You can leave it in the oven overnight or all day for an even softer texture.
8. Remove belly from oven and let rest at room temp until it’s firm enough to slice, about 20 minutes.
9. Slice belly into bite-size chunks and have your way with it. Drop it into cassoulet or gumbo. Serve with vegetables over rice or grits, or stuff into a taco with tomatillos. The options are endless!