Fried chicken and roast pork belly Jaffle

Fried chicken and roast pork belly jaffle.jpg         Recreated from Masterchef by Helen

Spice Mince and Fennel Jaffle      Masterchef Matt Sinclair


Roast pork belly: Roast 1 day in advance
1 kg slab pork belly, skin on
1 medium sized lemon, juice
1 -1 1/2 Tsp Himalayan pink salt
freshly ground black pepper, as needed

Fried Chicken breast:
1 Tbs fish sauce
1 Tsp salt
1/4 Tsp white pepper
5-7 pieces of chicken breast with skin on
Vegetable oil for frying

Extra ingredients:
1 punnet cherries tomatoes, cut in half
A handful of cheddar cheese
A slice of kraft cheese pieces
A few basil leaves

One day earlier. Preheat the oven to 220 degrees C.
Using a very sharp knife, score the pork belly skin with close together parallel cuts. Try to cut just the skin and fat, not the meat. This will allow a lot of the fat to drain when cooking and make the crispy crackling.

Rub the meat on all sides with the salt, black pepper and lemon juice, taking extra care to see that it gets into the cuts in the skin. You can use a little more salt if you think you need it.

Place the pork belly on a rack in a roasting tray. The rack will allow the fat to drain away from the pork as it roasts. Place in the preheated oven and roast 30 minutes until the skin starts to brown, then turn heat down to 190 degrees C and cook a further 30 minutes to 1 hours. Switch off oven, leave the pork in the oven and let rest 10 -20 minutes. Then remove from oven cover with foil to rest a further 10 minutes. Slice and serve. Use the remaining to do jaffle.

The following day. In shallow dish, mix fish sauce, salt and pepper. Marinade chicken with fish sauce mixture for 2-4 hours and refrigerate until needed.

Thaw chicken breast about 1/2 hour; in room temperature. Then in a fry pan, heat oil about (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 15 – 18 minutes or until light brown on all sides; reduce heat to low. Turn chicken skin sides up. Simmer uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs). Rest in paper towel on plate for 10 – 15 minutes before slicing them to bite size. I use scissor to cut, you can use knife.

To make jaffle:
Spread slices of bread or brioche generously with butter. I use Traditional wholemeal bread. Place the butter side bread on the jaffle pan. Spread unbuttered sides with strawberry jam, then top with a little fried chicken, a bit of pork belly, the cherries tomatoes, basil, cheddar cheese and a slice of Kraft cheese. Top with another slice of bread; which I have spread with strawberries jam and place bread on top. Now spread generous butter and close the jaffle pan and cook until the light turn green and the bread is golden. Repeat with remaining ingredients and to make more.

Serve with side salad if you want. I eat it just as it is.