adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crackin' Asian pork belly
0 Likes
Prep Time:
20 minutes
Cook Time:
160 minutes
Total Time:
180 minutes
Tender pork belly - the ultimate roast choice.
Ingredients:
  • 185ml (3/4 cup) Chinese cooking wine
  • 43.20 gm hoisin sauce
  • 31.50 gm soy sauce
  • 4cm-piece fresh ginger, peeled, thinly sliced
  • 3 garlic cloves, halved
  • 1 long fresh red chilli, thinly sliced
  • 3 whole star anise (see note)
  • 1 cinnamon stick
  • 500ml (2 cups) water
  • 1 large brown onion, cut into wedges
  • 2kg Pork Belly Roast Boneless, scored
  • 13.80 gm grapeseed oil
  • 4.80 gm salt flakes
  • 20.00 ml white wine vinegar
  • 3.75 gm caster sugar
  • Large pinch of sea salt
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 nashi pear, cut into matchsticks
  • 1 bunch watercress, sprigs picked
Instructions:
  • Preheat your oven to 220C. Mix cooking wine, hoisin sauce, lime juice, soy sauce, ginger, garlic, chili, star anise, cinnamon stick, and 250ml (1 cup) of water in a heavy-based roasting pan. Stir well. Add onion. Place pork on top, rind-side up, ensuring the liquid does not cover the rind.
  • - Drizzle oil over the pork rind, sprinkle with salt, and season with pepper. Rub the salt and pepper into the cuts. Roast for 30-40 minutes until the rind crackles. Pour the remaining 125ml (1/2 cup) water into the pan.
  • Lower the oven temperature to 160C. Continue roasting the pork for 2 hours, adding the rest of the water halfway through, until the pork is incredibly tender. Transfer the pork to a chopping board and let it rest for 10 minutes before slicing.
  • In a bowl, combine vinegar, sugar, and salt. Add cucumber and nashi pear, toss gently to mix. Let sit for 3 minutes to enhance flavors. Drain off excess liquid, then transfer cucumber mixture to another bowl. Add watercress and gently toss to combine.
  • Drizzle the succulent pork with the flavorful pan juices and serve alongside the crisp salad.

Similar Recipes