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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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I buy meat from an Asian butcher in Northbridge, Perth, where I am usually the only non-Asian. I've seen many Asian women buying lots of pork belly slabs, so I bought one & searched for a recipe. This one is from an Aussie site. The original recipe called for no bones with skin. I used a pork belly with bones & it worked well. Ingredients:
800 g pork belly, with skin on |
1 teaspoon oil |
2 teaspoons salt |
1 cup water |
1 1/2 cups chicken stock |
2 tablespoons soy sauce (salt reduced is best) |
1/4 cup chinese wine or 1/4 cup sherry wine |
1/4 cup firmly packed brown sugar |
2 garlic cloves, finely sliced |
1 inch gingerroot, finely sliced |
1/2 teaspoon cinnamon |
1 teaspoon dried chili pepper flakes |
1/3 cup orange juice |
6 whole cloves |
1 teaspoon fennel seed |
4 fresh plums, cut into 8 pieces or 4 canned plums, cut into 8 pieces each |
Directions:
1. Preheat oven to 180°C.
2. Shallowly cut pork skin diagonally 1 apart.
3. Combine oil & salt. Rub into pork skin & between the cuts.
4. Combine water, stock, soy sauce, wine, sugar, garlic, cinnamon,, chili flakes, OJ, cloves, fennel seeds in a large, shallow baking dish.
5. Place pork intp the pan on the above mixture.
6. Roast for 1 hour & 20 minutes.
7. Increase heat to very high & cook until crackling is crisp. (Or remove from oven, remove skin, put on a rack under a high grill until crackling is crisp). Keep pork warm.
8. Strain liquid from the baking pan into a saucepan, skim off any surface fat, bring to boil then add plum wedges. Reduce heat & simmer for 15 minutes until thickened.
9. Serve with rice & steamed Asian greens.
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