Roasted Pork Belly With Asian Flavours
From katto 12 years agoIngredients
- [section] Pork belly[/end section] shopping list
- 1.5kg pork belly shopping list
- 2 tbsp sea salt shopping list
- olive oil shopping list
- freshly ground black pepper shopping list
- [section] caramel vinegar[/end section] shopping list
- 1/2 cup (115 g) brown sugar shopping list
- 1/3 cup (80 ml) red wine vinegar shopping list
- 2 star anise shopping list
- 1 cinnamon stick shopping list
- 1 cup (250 ml) chicken stock shopping list
- juice of 1 orange shopping list
- 4 wide strips of orange peel shopping list
- sea salt shopping list
- freshly ground black pepper shopping list
- [section] Vegetables[/end section] shopping list
- 3 tablespoons oyster sauce shopping list
- 1 large red chillli shopping list
- 1 bunch Chinese broccoli shopping list
- 1 cup jasmine rice shopping list
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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