Make Party, Party, Party!
No matter who you are rooting for on Super Bowl Sunday, this delicious and fun snack is perfect for so many other fun events. Movie night at home, watching a game on TV, barbecues, picnics and more!
Spice Bags
Serves 10
Total time: 2 hours,30 minutes plus 1 hour marinating
Ingredients
Braised Pork Belly
3 1/2 lbs pork belly, cut into slices
5 tbsp of rice wine vinegar
5 tbsp of dark soy sauce
5 tbsp of honey
1 piece of fresh ginger, thumb-sized, peeled and roughly chopped
3 garlic cloves, roughly chopped
2 star anise
2 cinnamon sticks
Chicken Wings
3 1/2 lbs chicken wings
1 lemon
2 star anise
1/2 cup of plain flour, for dusting
salt
sunflower oil, for deep frying
Chips
3 1/2 lbs Yukon potatoes, skin on, cut into thin wedges
3 peppers, red and green, sliced into pieces
salt
rapeseed oil, for roasting
Special Seasoning
2 tbsp of rock salt
1 tsp white peppercorns, ground
1 tsp Chinese five-spice powder
1/2 tsp dried chilli
To Serve
4 red chillies, finely sliced
Equipment you will need
Deep-fryer
Pestle and mortar
Braised Pork Belly
Place the belly pieces in a large pot and cover with the dark soy, honey and rice wine vinegar. Leave to marinade for an hour or so.
Cover the marinated meat with water and cook on the stove over a high heat and bring to boil. Reduce to simmer, then add the ginger, garlic, star anise and cinnamon. Continue to gently simmer for around 1 and half to 2 hours, until the pork is soft and tender.
Remove the pork, placing into a dish or tray, and strain the liquid into a clean pan. Reduce over a high heat, until it becomes thick and syrupy. Drizzle the reduction over the meat and place to one side.
Preheat the oven to 400°F.
Place the sliced potatoes into a large pot and cover with water, adding a touch of salt. Bring to a boil , then reduce to a simmer and cook for 8-10 minutes, until the potatoes begin to soften. Drain in colander and leave to steam for 10 minutes.
Place the chips into a large roasting pan, making sure that they are not too crowded (you may need to use two). Cover generously with the olive oil and mix through with your hands. Place into the oven to roast for an hour, checking every twenty minutes or so and turning the chips over so that they cook evenly. In the last twenty minutes of cooking, add the sliced peppers.
The Chicken
While roasting the potatoes, bring another large pot of water to the boil. Juice the lemon and add it with the peel into the water, along with the star anise and some more salt.
Get a rolling boil going for about 5 minutes, then add the chicken wings. A lot of fat will come to the surface, so skim that off as best you can and simmer for just more five minutes.
Remove the chicken wings and drain them on paper towels, cooling for 20 minutes.
Fill a wok, saucepan or deep-fryer with the sunflower oil and heat to 350°F (use a thermometer to check if using a pan)
Place the flour in a bowl with a healthy amount of salt and pepper and throw the wings in for a thorough dusting. Deep fry the wings in batches for 5 minutes at a time, then drain on kitchen towel and keep warm.
To make the five spice salt, place the white peppercorns and salt into a pan and dry fry, until they start to release their aromatics and the salt begins to brown. Remove from the heat and place in a mortar and crush the mixture with the pestle adding the five spice and dried chilli. Mix thoroughly. (you may want to use a small food processor or coffee bean grinder for this task).
As everything starts coming together, remove the chips and peppers from the oven and add the chicken to the roasting tray. Mix thoroughly to evenly distribute the chicken, then cover with foil and keep warm.
Turn on the broiler to highest setting.
Allow to heat up. Lay the pork slices under the broiler for a quick blast, turning as they begin to char, then remove and slice into mouth-sized pieces.
Add the pork to the roasting tray along with the special seasoning. Mix thoroughly, then spoon everything into paper bags.
Add some slices of red chilli to each bag and serve.
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