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Slow-cooked sticky maple pork with pork crackling dippers
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Prep Time:
45 minutes
Cook Time:
150 minutes
Total Time:
195 minutes
Irresistible Banh Mi-style pork cob with slow-cooked maple pork belly and crispy pork crackling dippers for the perfect balance of flavors and textures.
Ingredients:
  • 1kg pork belly slices or rashers
  • 100g (1/2 cup, firmly packed) brown sugar
  • 80ml (1/3 cup) maple syrup, plus 1 tbs, extra
  • 42.00 gm soy sauce
  • 3 whole star anise
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 cinnamon stick
  • 36.40 gm olive oil, plus extra, to brush
  • 9.60 gm sea salt flakes
  • 100g streaky bacon, cut into 1cm-thick strips lengthways
  • 18-20cm cob loaf
  • Quke (baby cucumber) ribbons, to serve
  • Spiralised carrot, to serve
  • Sliced red chillies, to serve
  • Fresh coriander sprigs, to serve
  • Curly green shallots, to serve
Instructions:
  • Using a sharp knife, carefully remove the rind from the pork belly in long strips, setting it aside on a plate. Then, cut the pork belly into 3cm pieces.
  • In a large saucepan or stockpot, combine sugar, maple syrup, soy sauce, and 250ml (1 cup) water. Stir over low heat until sugar dissolves. Increase heat to medium-high, bring to boil, then add pork belly, star anise, ginger, garlic, and cinnamon stick. Stir well. Reduce heat to low, cover, and simmer for 1 1/2 hours until pork is tender.
  • Remove the pork belly from the liquid using a slotted spoon and place it on a plate. Keep the liquid for later. Bring the liquid to a boil over high heat and let it simmer for about 15 minutes until it reduces slightly. Set it aside.
  • Preheat your oven to 220C/200C fan forced. Set up your wire rack on a deep baking tray with sides. Lay the reserved rind on the rack, brush with extra oil, sprinkle with salt, and bake for 30-35 minutes until it's nicely crackled and crisp. Let it cool on the side for later.
  • Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper, then weave bacon strips into a rectangle on the tray. Brush with extra maple syrup and bake for 30 minutes until crisp. Let it cool before using.
  • First, slice off the top of the cob loaf and set it aside. Remove the bread inside, making sure to leave a 3cm-thick shell. Place the loaf on a baking tray, spray it with oil, and bake for 10 minutes until golden and crisp.
  • In a spacious frying pan, heat oil over medium-high heat. Add pork belly and cook, tossing occasionally, until golden and crisp for about 3-4 minutes. Pour in cooking liquid and continue tossing for 2-3 minutes until pork belly is evenly coated in the sauce.
  • Lay out pork crackling strips and woven bacon in the cob. Fill the center with sticky pork belly and pour over any remaining sauce from the frying pan. Garnish with cucumber, carrot, chili, cilantro, and shallots before serving.

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