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Home Pasta Sauce White Wine Chicken With Chicken Stock

Roasted Pork Belly With Asian Flavours Recipe

Ingredients

How to make it

  • Score the skin of the pork belly in a criss-cross pattern with a sharp knife (a stanley knife works well).
  • Rub the sea salt into the pork skin and set aside for 30 minutes.

  • Preheat the oven to 220C.
  • Wipe the salt off the pork skin with kitchen paper and dry well.
  • Drizzle a large roasting tin with olive oil.
  • Put the pork belly in the tin skin-side down, drizzle with a little more oil and season with salt and pepper.

  • Roast for 30 minutes.
  • Reduce temperature to 190C and roast for another 1 1/2 hours.
  • Carefully turn the pork over and roast for another 20 minutes, or until the skin is crisp.

  • Remove the pork from the oven, cover loosely with foil and set aside to rest for at least 15 minutes.
  • Slice the pork and drizzle with the caramel vinegar. Serve with steamed rice, a steamed Asian green vegetable and some freshly chopped red chilli.
  • [section]Caramel vinegar[/end section]
  • Put the sugar, vinegar, star anise and cinnamon in a small saucepan and cook, stirring, over medium heat until the sugar has dissolved.
  • Bring to the boil and simmer for 5 minutes, or until syrupy.
  • 
Stir in the chicken stock and simmer for another 5 minutes, or until slightly reduced.
  • Add the orange juice and peel, reduce the heat to low and simmer gently until thick and syrupy.
  • Season to taste.

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The Cook

katto Melbourne, Australia

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