Saturday, October 31, 2015

Asian Sweet and Spicy Pork Belly

Nothing can be classed as more naughtier than having a huge serve of pork belly for dinner... and I will be totally honest and tell you that we were very naughty as we cooked up a 1.5 kilogram piece of this magnificent meat.

When I say we I mean Noel, Oliver and myself.  Alex who is very fussy with eating pork was staying out for the night so that means the three of us tend to eat food that would not normally get cooked when she is home.

The best pork belly has tender juicy moist meat while being served with crispy crackle.  It must be cooked long and slow then cranked up right at the end to get this correct.

Tonight we had an Asian infused sauce and plain steamed rice with the pork belly and it was perfect.

Asian Pork Belly

Serves: 6

cooking spray
 1 orange, sliced into 6 slices
1 red onion, sliced
6 star anise
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1/2 cup Char Sui Sauce
1/2 cup Spicy Plum Sauce
1 cup chicken stock
1/2 cup dry white wine
2 teaspoons sesame oil
2 tablespoons soy sauce
1.5 kilogram Pork Belly with rind scored
freshly ground black pepper

Preheat oven to 150 degrees Celsius.

Spray a large baking tray or casserole dish with cooking spray.

Layer oranges in a rectangle in the middle of the tray.  Top with onions and star anise.

In a jug add garlic, ginger, Char Sui sauce, Plum Sauce, chicken stock, wine, sesame oil and soy sauce.  Mix well to combine.  Gently pour into the baking tray, do not move the oranges.

Place the pork belly on a chopping board rind side down.  Season generously with salt and pepper. Turn over.  Rub the pork belly rind with paper towel or a clean tea towel ensuring that it is dry all over.  Sprinkle with salt and using your hand rub salt into the scores in the rind.

Place pork on top of the oranges and onions, centering in the baking tray.  Cover with two layers of foil. 

Cook in oven for 2.5 hours.  Remove from oven, remove foil and check level of the sauce.  Add water if it has evaporated too much if necessary.  Check pork to ensure that it is tender and cooked through.

Increase oven to 220 degrees Celsius.  Return pork to the oven and cook for a further 20 - 30 minutes or until crackle is popping and browned.  (You can place under the grill if need be).

Remove from oven, cut into desired pieces and place on a serving tray - keep warm.

Mix together 1 tablespoon of cornflour with 2 tablespoons of water in a small jug.

Drain the juice through a sieve into a small saucepan, disregard solids.  Heat over medium heat until starting to boil. Stir through combined cornflour, continuously stirring, until sauce has thickened.  Remove from heat.

Serve pork belly with the sauce and steamed rice.

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