Cooking the surface of a piece of meat at a high temperature until browned gives it an attractive colour and deeper flavour.
-Heat a little oil in a casserole or pan over a very high heat.
-When the oil is smoking, add the meat in batches and fry for 2-3 minutes, or until browned.
-Turn the pieces of meat over, using tongs, and cook for a further 1-2 minutes, or until crisp and golden-brown all over.
-Remove the meat from the pan and set aside on a warm plate.
-Repeat the process with the remaining batches of meat.
Red-cooked pork belly
Lamb fore shanks with English vegetables
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