Spicy pouch

Whether you're a sports fan or just enjoying a month of socially acceptable drinking in the afternoon, the Euro is a great opportunity to gather around people with whom to have fun. Inspired by a late — night snack popular in Ireland, Danny Kingston creates a spicy packet recipe-a combination of pork brisket, chicken wings and fried potatoes served in a paper bag to avoid washing dishes.

Ingredients
Braised pork belly

1.5 kg pork belly, cut into slices

75ml wine vinegar

75 ml dark soy sauce

75ml honey

1 piece fresh ginger, large size, peeled and coarsely chopped

3 garlic cloves, roughly chopped

2 star anise

2 cinnamon sticks

Chicken wing
1.5 kg chicken wings

1 lemon

2 star anise

100g wheat flour for powder

salt

sunflower oil for deep frying

Fried potato
1.5 kg potatoes Maris Piper, peel, cut into thin wedges

3 pepper, red and green, chopped into pieces

salt

rapeseed oil, for frying

Special seasonings
2 tablespoons rock salt

1 teaspoon white pepper, ground

1 teaspoon Chinese five spices

1/2 teaspoon dried chilli pepper

For filing
4 red chillies, chopped

1. Start with braised pork belly. Place the breast pieces in a large saucepan and cover with dark soy sauce, honey and rice vinegar. Leave in the marinade for an hour

2. Pour the marinated meat with water and put on the stove over high heat and bring to a boil. Reduce heat, then add ginger, garlic, star anise and cinnamon. Continue to cook on low heat for about 1.5-2 hours until the meat is soft and tender

3. Remove the pork, place on a dish or tray, and strain the marinade into a clean pan. Reduce on high heat until it becomes thick and viscous. Sprinkle on the meat and set aside

4. Preheat oven to 200°C

5. Place the sliced potatoes in a large saucepan and fill with water, adding salt. Bring to a boil on the stove, then reduce to a boil and cook for 8-10 minutes until potatoes are soft. Fold in a colander and leave to steam for 10 minutes

6 . Lay the potatoes out on a large baking sheet, not too tight (you may have to use two). Generously pour the rapeseed oil and mix with your hands. Put in the oven and bake for an hour, turn over every twenty minutes, so they are prepared evenly. In the last twenty minutes, add the chopped pepper

1. While fried potatoes, cook chicken wings, bring to a boil a large pot of water. Add in water zest and juice lemon, star anise and a bit of salt.

2. Boil for about 5 minutes, then add chicken wings. A lot of fat will come to the surface, remove it and simmer for only five minutes

3. Take out the chicken wings and leave to drain on a few kitchen towels, cool for 20 minutes.

4. Fill a saucepan or deep frying pan with sunflower oil and heat to 180°C

5. Place the flour in a bowl with plenty of salt and pepper and dip the wings thoroughly in the flour. Thoroughly fry the wings in batches for 5 minutes, then fold on a tea towel and keep warm

6. Place the white pepper peas and salt in a pan and fry until they release their flavors and the salt starts to brown. Crush the mixture with pestle in a mortar, add five spices and dried chili pepper and mix

1. As everything starts to come together, take the potatoes and peppers out of the oven and add the chicken to the frying pan. Mix thoroughly to evenly distribute the chicken, then cover with foil.

2. Turn the grill on to the highest level and let it heat up. Put the pieces of pork on the grill, turn over as they begin to charred, then remove and cut into pieces

3. Add pork to the baking tray with a special seasoning. Mix thoroughly, then spoon into paper bags

4. Add a few slices of red chili pepper to each bag and serve with chilled beerWhether you're a sports fan or just enjoying a month of socially acceptable drinking in the afternoon, the Euro is a great opportunity to gather around people with whom to have fun. Inspired by a late — night snack popular in Ireland, Danny Kingston creates a spicy packet recipe-a combination of pork brisket, chicken wings and fried potatoes served in a paper bag to avoid washing dishes.

Ingredients
Braised pork belly

1.5 kg pork belly, cut into slices

75ml wine vinegar

75 ml dark soy sauce

75ml honey

1 piece fresh ginger, large size, peeled and coarsely chopped

3 garlic cloves, roughly chopped

2 star anise

2 cinnamon sticks

Chicken wing
1.5 kg chicken wings

1 lemon

2 star anise

100g wheat flour for powder

salt

sunflower oil for deep frying

Fried potato
1.5 kg potatoes Maris Piper, peel, cut into thin wedges

3 pepper, red and green, chopped into pieces

salt

rapeseed oil, for frying

Special seasonings
2 tablespoons rock salt

1 teaspoon white pepper, ground

1 teaspoon Chinese five spices

1/2 teaspoon dried chilli pepper

For filing
4 red chillies, chopped

1. Start with braised pork belly. Place the breast pieces in a large saucepan and cover with dark soy sauce, honey and rice vinegar. Leave in the marinade for an hour

2. Pour the marinated meat with water and put on the stove over high heat and bring to a boil. Reduce heat, then add ginger, garlic, star anise and cinnamon. Continue to cook on low heat for about 1.5-2 hours until the meat is soft and tender

3. Remove the pork, place on a dish or tray, and strain the marinade into a clean pan. Reduce on high heat until it becomes thick and viscous. Sprinkle on the meat and set aside

4. Preheat oven to 200°C

5. Place the sliced potatoes in a large saucepan and fill with water, adding salt. Bring to a boil on the stove, then reduce to a boil and cook for 8-10 minutes until potatoes are soft. Fold in a colander and leave to steam for 10 minutes

6 . Lay the potatoes out on a large baking sheet, not too tight (you may have to use two). Generously pour the rapeseed oil and mix with your hands. Put in the oven and bake for an hour, turn over every twenty minutes, so they are prepared evenly. In the last twenty minutes, add the chopped pepper

1. While fried potatoes, cook chicken wings, bring to a boil a large pot of water. Add in water zest and juice lemon, star anise and a bit of salt.

2. Boil for about 5 minutes, then add chicken wings. A lot of fat will come to the surface, remove it and simmer for only five minutes

3. Take out the chicken wings and leave to drain on a few kitchen towels, cool for 20 minutes.

4. Fill a saucepan or deep frying pan with sunflower oil and heat to 180°C

5. Place the flour in a bowl with plenty of salt and pepper and dip the wings thoroughly in the flour. Thoroughly fry the wings in batches for 5 minutes, then fold on a tea towel and keep warm

6. Place the white pepper peas and salt in a pan and fry until they release their flavors and the salt starts to brown. Crush the mixture with pestle in a mortar, add five spices and dried chili pepper and mix

1. As everything starts to come together, take the potatoes and peppers out of the oven and add the chicken to the frying pan. Mix thoroughly to evenly distribute the chicken, then cover with foil.

2. Turn the grill on to the highest level and let it heat up. Put the pieces of pork on the grill, turn over as they begin to charred, then remove and cut into pieces

3. Add pork to the baking tray with a special seasoning. Mix thoroughly, then spoon into paper bags

4. Add a few slices of red chili pepper to each bag and serve with chilled beer