字幕表 動画を再生する 英語字幕をプリント Welcome to Jamie Oliver's Food Tube. Hello Food Tubers! And today we're going to cook up some belly pork, we're going to cook up some of our own home made plum sauce and stir fry cabbage. All of those ingredients. All this amazing flavour working out at less than £2 a portion. Two quid! BARGAIN! Right, we have root ginger and orange if you could slice both of those with the peel and everything into our roasting tray. Okay, now be honest Ben. Two quid a portion what am I going to get? Am I going to be full up? Yes. I am? This is like a full plate of food. Perfectly balanced, nutritious and it will keep you full! I promise. Right Chinese Five Spice going into our roasting tray. Along with some warm water. Why warm? Just to start the process off,. you can do cold water but then your oven's going to have to work a bit longer to get it up to temperature. Is that okay? Yep, that can go in there. Slice of orange the same. Bold flavours going on. Smells awesome. Yes, but just because you're cutting back on ingredients and the cost of ingredients, doesn't mean you have to cut back on flavour. We're using bold flavours so that we can really enjoy a great meal. And the great meal consists of pork belly. So these are pork belly rashers, or pork belly slices. It's the cheapest way to buy pork belly. It looks like mega thick bacon. We'll it's off the belly instead of the back but it's the same animal. We're going to put these in, two portions at the moment. I find pork belly tastes so nice that I'd expect it to be more expensive than it is. You've got to do a lot to it. You can't just flash fry it, you've got to cook it for a long slow time. It's what we're going to do there. Along with a tin foil lid so it doesn't dry out. So it can go into the oven for about three to four hours at 160 degrees celsius. And that means the cheap meat will become really tender. Lovely! And in the mean time what we're going to do is an amazing plum sauce to go with it. Can you do the plums, over on that board. Oh be careful because it's full of water and it drips if you're not careful. Ohhhh all over my clean floor! What do I do with these plums? If you could just quarter these up, de stone them and put them in a pan. I'm going to finely dice up a shallot. Don't ever cut into your finger, don't ever, ever do that! Cut down to the board and roll it, down to the stone. Then twist it. Then cutting down into the board again This is really really easy and then you don't have to stand there and jam into your hand! Which is deadly! So, stone comes out, quarters go into a pan, shallots going in, a glug of oil to start the process off. Two star anise. One clove of garlic, Baz if you could crush that up. And a few slivers of red chilli. Now you can make this as hot or as cool as you like. It's very sweet but a little spice helps as well. So just a little bit of chilli in there. Its a cross between a kind of a sauce and a chutney so we have rice wine vinegar, 100ml of that goes in. And because that is obviously very acidic we're going to need brown sugar to balance that out. So brown sugar going in, garlic going in that'd all the ingredients. Phoawr! That's a lot of smells, a little bit of salt and once that bubbles for about ten minutes. That's all you need for a perfect plum sauce. Wow! And once you make this will it keep forever like most chutneys? Yeah if you put it in a jar, make a big batch. Especially when the plums are in season you can get them even cheaper, go to a market and actually they have those bowls of ingredients for like a pound. Grab some plums while they're in season and make a big batch, you're absolutely right put it in a jam jar, seal the jar in the fridge. Even cheaper! Yes! Next up, cabbage. Now what would be amazing with this dish would be something like pak choi or Chinese cabbage leaves. But they are slightly more expensive so we're doing something very, very similar. Great colour, great flavour with a bog standard cabbage. Are we going to trim it? Pretty much cut it up nice and fine. Remove the white stalk. I think white cabbage is under estimated. I love cabbage! I use it a lot but I do get annoyed at people who slag it off a bit. I think people over cook it. And that can make it taste bad. BUT, what we're going to do is really quickly sauté it off, a little bit of soy sauce. That's it. That's all it needs to create an amazing flavour. Is that going to make it quite crispy? Yes! Keep the green, we';re not just using the outer leaves as well. The inner leaves are good for a coleslaw at another time. But for this dish, the outer leaves the greener ones are best. I mean if you just lie them all on top of each other. Not only do you save money, you save time too. This man's a genius, okay maybe that was going a step too far. I mean, he's chopping cabbage! Don't want to be wasting your time chopping cabbage, a genius like you. I mean you're wasting your talents. You wait until you try the cabbage, you might change your mind. Alright, now that the water is boiling, add in the rice. Give that one stir so that grains don't stick together. A little bit of oil in this pan, cabbage in to sauté. Sauté food.com. And just before it's finished. Just a little splash of soy sauce for seasoning. And then Barry can you drain our rice into the sink? Now we've got a colander. And that's everything coming together, look at how that is mushed down to an amazing sauce or chutney. And our pork, one that we're pre done. Ohh nice. Very, very soft. I was not expecting to see that. It looks lovely, but it does look burnt! Well, I think that's the Chinese Five Spice giving it a very dark colour. It smells lovely. Some of our soy sauce cabbage on there like so. And then for the pork, now this needs to come out and be served the other way up because that's the more succulent side. Now our chutney, here we go. Less than two quid a portion. it's our Chinese inspired pork belly, soy cabbage and our plum chutney sorted. Literally all you will need is a fork, you won't need a knife. Really? For hours of cooking it will just fall apart. I'm going to use the knife just to, not to chop it, it is, it falls apart but just to help. Did you get a bit of the chutney on there? I got a bit of everything! That's no normal pork belly at all that is, that is spectacular. You're really struggling there aren't you? I'm using the knife just to construct. Big mouthful, that is delicious. That plum sauce is so sweet. It's great. It counteracts the five spice. Very good. Now I know we're demolished that between three of us, but is that a portion? Oh yeah, definitely! 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