Crisp, crunchy, golden crackling on top of a tender and juicy layer of succulent pork – this recipe guarantees it. The sweet and sour spiced sauce adds an exotic note and cuts through the richness of the pork. Together with a crunchy fresh salad, this makes a delicious meal.
| Servings | 4 |
| Preparation time | 10 mins |
| Cooking time | 120 mins |
INGREDIENTS
- For the pork:
- 1kg pork belly
- 3 teaspoons Chinese five spice
- 1 teaspoon sea salt flakes
- Sauce:
- 1/2 cup packed brown sugar
- 1/3 cup Nanking vinegar
- 3 star anise
- 2 teaspoons five spice powder
- 2 cups chicken stock
- Juice of three limes
- Salad
- 3 medium carrots, julienned
- 1 daikon radish, julienned
- Small bunch each of mint, coriander, Thai basil, leaves picked
- 4 spring onions, finely sliced on the diagonal
- 4 chilis, sliced
- 2 tablespoon fish sauce
- 2 tablespoons sesame oil
- 1 tablespoon palm sugar, grated
METHOD
- Preheat the oven to 220°C / 200°C fan. Remove pork from packaging and pat dry. Mix the salt and one teaspoon of the Chinese five spice. Rub into the skin of the pork. Place pork on a wire rack above a roasting tray. Cook for 20-30 minutes until the skin is crisp and crackled. Reduce heat to 150°C / 130°C fan and cook for a further 90 minutes.
- While the pork is roasting make the sauce by adding the sugar, vinegar, star anise, remaining Chinese five spice and stock in a medium saucepan. Stir. Bring to boil over high heat and then reduce the heat to medium-low and simmer for 30 minutes until reduced by 80% to form a thick syrup. Add the juice of one lime.
- Make the salad by adding the carrot, daikon, herbs and chilis in a bowl. Make the dressing by mixing the fish sauce, sesame oil, palm sugar with the remaining lime juice until the sugar has dissolved. Pour the dressing over the salad and mix well.
- Carve the belly into portions and pour over the sauce. Serve with the salad and steamed rice.
