Pork Belly

Wednesday, 18 November 2015 - 12:24 | Views - 1,000

INGREDIENTS

SERVINGS 4 UNITS

• 800g pork belly, with skin on

• 1teaspoon oil

• 2teaspoons salt

• 1cup water

• 1 1⁄2cups chicken stock

• 2tablespoons soy sauce (salt reduced is best)

• 1⁄4cup Chinese wine or 1⁄4 cup sherry wine

• 1⁄4cup firmly packed brown sugar

• 2garlic cloves, finely sliced

• 1inch gingerroot, finely sliced

• 1⁄2teaspoon cinnamon

• 1teaspoon dried chili pepper flakes

• 1⁄3cup orange juice

• 6whole cloves

• 1teaspoon fennel seed

• 4fresh plums, cut into 8 pieces or 4 canned plums, cut into 8 pieces each

DIRECTIONS

1. Preheat oven to 180°C.

2. Shallowly cut pork skin diagonally 1" apart.

3. Combine oil & salt. Rub into pork skin & between the cuts.

4. Combine water, stock, soy sauce, wine, sugar, garlic, cinnamon,, chili flakes, OJ, cloves, fennel seeds in a large, shallow baking dish.

5. Place pork into the pan on the above mixture.

6. Roast for 1 hour & 20 minutes.

7. Increase heat to very high & cook until crackling is crisp. (Or remove from oven; remove skin, put on a rack under a high grill until crackling is crisp). Keep pork warm.

8. Strain liquid from the baking pan into a saucepan, skim off any surface fat, and bring to boil then add plum wedges. Reduce heat & simmer for 15 minutes until thickened.

9. Serve with rice & steamed Asian greens.

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