Slow Cooked Chilli Spiced Pork Belly

4 April 2018

Cook time: 120 minutes
Serves: 4 – 6 people

Ingredients

1 kg Pork belly rind off
1 litre water
50g Sea salt
200 ml Cranberry juice
250g Plum sauce
2 Red chillies
150g white sugar
4 cm Piece ginger, roughly chopped
Olive oil

To serve

Steamed baby buk choy
Mini vegetable & noodle spring rolls

Method

Step 1

Pre-heat oven 160⁰C

Step 2

Score the fat on the pork belly and trim

Step 3

Combine the salt and water together and whisk to dissolve

Step 4

Place the pork belly into a shallow non-metallic dish. Pour over the salted water, cover and allow to sit covered in the refrigerator for 8 – 24 hours

Step 5

Remove belly from the water and pat dry

Step 6

Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. Cook in the pre heated oven for 1 ½ hours

Step 7

Remove and allow to rest

Step 8

Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes

Step 9

Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes

Step 10

Place the pork belly squares into the pan, fat side down and sear for 2 minutes. Turn and brown on the other side. Drizzle over a little sauce to glaze