Eat along with Master of None season 2
The second series of Aziz Ansari’s creative Netflix series is a foodie’s delight – and here’s how you can make some of the most significant dishes in the hit series’ new episodes
In what’s bound to be one of the series’ most-talked about episodes, Dev’s lax attitude to Islam and the conflict that brings to his family comes to a head over his choice of delicious pork dishes, culminating in his decision to order crispy Chinese pork against his mother’s wishes.
In the end Dev backs down and tries to be a bit more respectful of his parent’s beliefs, but that doesn’t mean he can’t enjoy those pork dishes when they’re not around – and now you can too thanks to this tasty recipe.
PREP: 10 MINS, plus at least 2 hours salting
Serves 4
Ingredients
- 1.3kg piece boned pork belly, skin on and scored, ask the butcher for the thin end
- 2 tsp Chinese five-spice powder
For the dipping sauce
- 4 tbsp soy sauce (we used Kikkoman)
- small knob fresh root ginger, grated
- 1 tbsp Thai sweet chilli sauce
- 1 spring onion, finely chopped
Method
- Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
- To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.
Recipe from Good Food magazine, March 2008
