She uses little more than three ingredients for a flavorful fried chicken buttermilk marinade, while she embraces a one-skillet technique for flavoring chicken and potatoes. For pork tenderloin ...
For the pork belly, mix the salt, lemongrass, spices, garlic, ginger and red chillies together in a small bowl, then rub the marinade into the flesh side of the pork belly. Cover with cling film ...
To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture. Put the pork in a large saucepan, pour over the marinade and turn the meat until coated.
Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating evenly, cover with foil and refrigerate 30 minutes. Rinse off paste and pat pork dry.