Homemade Spice Bag w/ Crispy Pork Belly and Chicken

For the sports enthusiasts or those reviling in a season of socially sanctioned day drinking, Watching the sport, presents a perfect excuse to gather friends for an enjoyable time. Our spice bag concoction draws inspiration from the beloved late-night treat found in Ireland: a melding of pork belly, chicken wings, and crispy chips neatly packed in a paper bag for a hassle-free cleanup.

BRAISED PORK BELLY
1.5kg pork belly, cut into slices
75ml of rice wine vinegar
75ml of dark soy sauce
75ml of honey
1 piece of fresh ginger, thumb-sized, peeled and roughly chopped
3 garlic cloves, roughly chopped
2 star anise
2 cinnamon sticks

CHICKEN WINGS
1.5kg chicken wings
1 lemon
2 star anise
100g of plain flour, for dusting
Salt
Sunflower oil, for deep frying

Alternatively, use Crispy Chicken Strips or Chicken nuggets and an air fryer.

CHIPS
1.5kg Maris Piper potatoes, skin on, cut into thin wedges
3 Red Capsicums sliced into pieces
Salt
Sunflower oil, for deep frying

Alternatively, use frozen chips and an air fryer.

Plateit Salt n' Pepper Spice bag Seasoning

Japanese Curry sauce

METHOD

1. Start off by making your braised pork belly. Placing the belly pieces in a large pot and cover with the dark soy, honey and rice wine vinegar. Leave to marinade for an hour or so.
2. Cover the marinated meat with water and place on the hob over a high heat and bring to boil. Reduce to simmer, then add the ginger, garlic, star anise and cinnamon. Continue to gently simmer for around 1 and half to 2 hours, until the pork is soft and tender.
3. Remove the pork, placing into a dish or tray, and strain the liquor into a clean pan. Reduce over a high heat, until it becomes thick and syrupy. Drizzle the reduction over the meat and place to one side.
4. Preheat the oven to 200°C/gas mark 6
5. Place the sliced potatoes into a large pot and cover with water, adding a touch of salt. Bring to the boil on the hob, then reduce to a simmer and cook for 8-10 minutes, until the potatoes begin to soften. Drain in colander and leave to steam for 10 minutes.
6. Tumble the chips into a large roasting tin, making sure that they are not too crowded (you may need to use two). Cover generously with the rapeseed oil and mix through with your hands. Place into the oven to roast for an hour, checking every twenty minutes or so and turning the chips over so that they cook evenly. In the last twenty minutes of cooking, add the sliced pepper.
7. While the chips are cooking, prepare the chicken by bringing yet another large pot of water to the boil (this is mass catering here). Peel and juice the lemon and add it to the water, along with the star anise and some more salt.
8. Get a rolling boil going for about 5 minutes, then add the chicken wings. A lot of fat will come to the surface, so skim that off as best you can and simmer for just more five minutes.
9. Remove the chicken wings and leave to drain on some kitchen towel, cooling for 20 minutes.
10. Fill a wok, saucepan or deep-fryer with the sunflower oil and heat to 180°C (use a thermometer to check if using a pan).
11. Place the flour in a bowl with a healthy amount of salt and pepper and throw the wings in for a thorough dusting. Deep fry the wings in batches for 5 minutes at a time, then drain on kitchen towel and keep warm.
12. As everything starts coming together, remove the chips and peppers from the oven and add the chicken to the roasting tray. Mix thoroughly to evenly distribute the chicken, then cover with foil and keep warm.
13. Turn on the grill to its highest setting and allow to heat up. Lay the pork slices under the grill for a quick blast, turning as they begin to char, then remove and slice into mouth-sized pieces.
14. Add the pork to the roasting tray along with the special seasoning. Mix thoroughly, then spoon everything into paper bags.
15. Add some slices of red chilli to each bag and serve with bottles of chilled beer.

TO SERVE
4 red chillies, finely sliced