Crispy Asian pork belly
Prep time 15 minutes Cook time 1 hour 20 minutes
Serves 4 people
- •½ cup reduced salt soy sauce
- •½ cup orange juice
- •1/3 cup Chinese cooking wine
- •½ cup brown sugar
- •¼ cup honey
- •2 tsp sesame oil
- •3cm piece ginger, peeled, finely grated
- •2 garlic cloves, crushed
- •4 whole star anise
- •2 cinnamon sticks
- •1.5 kg piece boneless pork belly
- •1 tablespoon vegetable oil
- •1 tablespoon sea salt flakes
- •Steamed baby bok choy and jasmine rice, to serve
- 1.Combine soy sauce, ½ cup water, orange juice, cooking wine, sugar, honey, sesame oil, ginger, garlic, star anise and cinnamon sticks in a heavy-based baking pan.
- 2.Preheat oven to 220˚C/200˚C fan-forced.
- 3.Using a sharp knife, cut pork rind into a honeycomb pattern at 1cm intervals. Rub pork rind with oil and then rub in the salt. Place pork belly into the soy sauce mixture (ensuring that the pork rind is not covered by the soy sauce mixture).
- 4.Roast for 40 minutes or until rind is golden and crisp. Add 1 cup of water to the cooking liquid. Roast for a further 30-35 minutes or until pork is just cooked through.
- 5.Place pork onto a chopping board. Cover loosely with foil and set aside. Place roasting pan over a medium heat and bring the cooking liquid to the boil. Reduce heat and simmer, stirring occasionally, for 10-12 minutes or until slightly thickened and syrupy. Return pork to the hot syrup.
- 6.Serve sliced pork with the pan juices, steamed baby bok choy and jasmine rice.