Crispy Asian Scented Pork Belly

I love to cook Pork Belly.   It’s a great dish for when we have people coming to dinner and there is time and it’s not too formal.  Succulent, tasty and Delicious !!!  There is rarely anything left….

1.75kg pork belly (scored)
2 sticks cinamon
3 star anise
2 tablespoon honey
2 tspoons chilli flakes
3/4 cup Ketchup Manis (thick soy sauce)
1/2 spoon ground ginger

Place a large pot of water on the stove and bring to the boil.  Plunge the pork belly into the boiling water for 5 minutes.  You may add Cinnamon and Star Anise to the water to season if you’d like.

Remove from the water and drain.  Leave until cool and dry.

Get out a shallow dish in which the scored pork will fit snugly and in it whisk together the 2 sticks cinnamon, 3 star anise, 2 tablespoon honey, 2 tspoons chilli flakes, , 3/4 cup Ketchup Manis (thick soy sauce), 1/2 spoon ground ginger.

Sit the pork on top, skin-side up.  You should find the marinade covers the underside and most of the sides, but doesn’t touch the rind: that’s what you want.  Leave the pork in the fridge to marinate overnight, covered with foil, and then take out to return to room temperature before it goes into the oven.

Preheat the oven to 150  C, remove the pork from the fridge and allow to come to room temperature.  Get out a shallow roasting tin and line with foil.  Transfer the pork to the roasting tin.  Weight it down and cook uncovered for 3 1⁄2 hours

After the first 3 hours turn the oven up to 250 C and cook for a further 1⁄2 hour to let the skin crisp

Allow to rest and steam some delicious greens.  Serve !

This is amazing !! Great with a spicy white wine like Gewürztraminer.  Delicious !!

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