Serve Up An Asian Feast

Written by
Vintage Cellars
February 19, 2018
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Welcome friends and family over for lunch with a combination celebration of Asian flavours.

Asian Pork Belly with Crispiest Ever Crackling

Serves 4


1kg piece pork belly
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
2 teaspoons Chinese five spice
1/4 cup light soy sauce
1/4 cup hoi sin sauce
1/4 cup dry sherry
1/3 cup brown sugar
1/2 teaspoon olive oil
1 1/2 teaspoons sea salt flakes


Using a sharp knife, score the pork rind at 1cm intervals, then place on wire rack, rind side up, over sink. Pour boiling water over pork rind the pat dry with paper towel. Cool for 10 minutes.

Combine garlic, ginger, five spice, soy, hoi sin, sherry and sugar to create marinade. Place pork into marinade, fleshy side down, keeping the skin side dry. Refrigerate uncovered for 3 hours or overnight, to let the marinade soak in and the pork skin to dry out to give you the crispiest crackling. Preheat oven to 180C and line a roasting pan with foil. Keep your marinade aside and place pork into roasting pan. Roast for 45 minutes, or until pork is tender. Brush the skin lightly with oil, sprinkle with salt and place skin side up under a very hot grill until skin is crackling crisp and golden.

Combine reserved marinade and cup water in a small saucepan, bring to the boil and then simmer for 10 minutes. Slice your pork belly and drizzle with marinade sauce to serve, along with optional steamed rice and Chinese greens.

Korean Vegetable Japchae

Serves 2


170g sweet potato starch vermicelli noodles
170g spinach leaves
2 cloves minced garlic
1/2 medium white onion, sliced
1 medium carrot, cut into matchsticks
1/2 red or yellow thinly sliced capsicum
5 dried shiitake mushrooms, soaked and sliced thinly
3 spring onions, green parts only, cut into 2cm pieces
80g enoki mushrooms
Pinch of dried chili flakes (optional)
1 tablespoon + 1 teaspoon sesame oil
3 tablespoons + 1 teaspoon soy sauce
1 tablespoon + 1 teaspoon of honey
Sea Salt
Grapeseed oil
Toasted sesame seeds for garnish


Blanch spinach in boiling water for 30 seconds. Keeping hot water aside, remove spinach and rinse with cold water, drain and squeeze out excess liquid. Add 1/2 of minced garlic, a pinch of salt and mix well. Set aside. After removing the spinach, immerse sweet potato noodles in to pot while the water is still hot, and leave to stand for 15 minutes.

Heat a pan over medium-high heat and add a dash of grapeseed oil. Add white onion, then carrots, then capsicum, stir frying each for around a minute. Add some salt and set aside.

With the same pan on medium high heat, add more grapeseed oil, then add sliced shiitake mushrooms and other 1/2 of minced garlic. Stir-fry for a minute, then add spring onions, 1 teaspoon of soy sauce and 1 teaspoon of honey. Stir-fry quickly until spring onions start to soften. Remove and set aside.

After 15 minutes of soaking, the noodles should look translucent, and have an al dente texture. Rinse in cold water and drain. Heat a non-stick pan or a wok with grapeseed oil over medium heat. Make sure the pan is well coated with oil to stop the noodles sticking.

Stir-fry noodles for about a minute then add reserved vegetables, chilli flakes (optional) and mix well. Mix 3 tablespoons soy sauce, 1 tablespoon honey and 1 tablespoon sesame oil in a bowl, before adding to the pan, along with fresh enoki mushrooms. Mix well to heat through and garnish with sesame seeds to serve.