Shallow and deep-frying can be among the more intimidating ways to cook food — they were for me, at least. Frying in oil is a way to cook using convection, as heat travels in currents throughout the liquid (though the heat is initially transferred from the heat source via the pot by conduction). Here the liquid is fat and not water, as is the case in boiling, which we’ll tackle in the future. In shallow-frying, there’s enough oil to cover the bottom and sides of the food, while deep-frying covers the food all the way in oil, McGee says. One of the biggest advantages of frying is, of course, the crispy exterior, which comes thanks to the fact that oil can get to a much higher temperature than water (frying is often done about 350 degrees), allowing for flavorful browning reactions to occur. Breading and batters provide crunch and flavor
I love barbecue season: that smoky smell, the balmy evenings and the sound of laughter all while dining alfresco. Let the marinades do the early work for you, with the barbecue adding the finishing touches. You can swap the mango in the chow for other seasonal fruits – it works brilliantly with apple, cucumber, and pineapple, too. And if the thought of raw chilli sends you running, simply reduce the amount and add a little extra coriander to cool.
Jerk pork belly
A relatively hands-off recipe that leaves you with a sweet and spicy jerk pork. Serve with the mango chow in fresh hard dough bread or a warm brioche bun – the double spice will be worth it.
Prep 20 min
Cook 2 hr 30 min
500g pork belly
Fine sea salt or kosher salt
For the jerk marinade (or buy a jar of jerk