Melt in your mouth, tender meat with delicious, indulgent, crunchy crackling. The pork belly is marinated overnight in garlic, ginger and soy which results in succulent, tasty meat. I used free range, pasture fed pork, which enhanced the flavour.
This recipe takes awhile but the wait is worth it. Served with a side of Asian greens and rice the results speak for themselves.
Delicious crunchy crackling and pork that melts in your mouth
Ingredients 1.5 kg pork belly
500 ml boiling water
For the marinade 3 cloves garlic, crushed
4 cm ginger, finely grated
1/4 cup soy sauce
2 tbsp oyster sauce
1/4 cup water
2 tbsp sugar
For the Asian greens 2 - 3 birdseye chilli, finely cut
2 cloves garlic, crushed
2 tbsp soy sauce
1 tbsp oyster sauce
1 bunch lai gan, stems and leaves separated
1 bunch choy sum
500 ml boiling water
1 red capsicum, finely sliced
1 carrot, finely sliced
Jasmine rice, to serve
The day before cooking, combine the marinade ingredients in a dish large enough for the pork belly and set aside.
Put the pork belly on a wire rack in the sink and pour boiling water over the skin.
Pat dry, make diagonal cuts at 45 degree angles 1 cm into the skin, 2 - 3 cm apart, taking care not to cut into the flesh.
Make 1 cm cuts, 2 cm apart into the flesh.
Rub the skin with salt and place flesh side down into the marinade. Refrigerate uncovered overnight.
Scorching, cutting and salting the skin is essential for crispy crackling
On the day of cooking, preheat the oven at 140 degrees and line a baking tray with baking paper.
Take the pork out of the fridge, place on a wire rack to drain any marinade and bring to room temperature.
Transfer the pork belly and wire rack to a baking tray. Rub the skin with oil and salt. Place in the oven and bake for 2 1/2 - 3 hours until a knife can be inserted into the side of the flesh easily, without resistance.
Increase the oven temperature to 220 degrees for 15 - 20 minutes. The skin will bubble and form the crackling.
Take the pork belly out of the oven and rest for 10 minutes.
Rest the pork belly before slicing
In a bowl combine the Asian greens sauce, set aside.
The Asian greens sauce
Put the gai lam in a bowl and cover with boiling water for 1 minutes. Add the choy sum, stir and set aside for 1 - 2 minutes until blanched. Drain and toss with capsicum, carrot snd sauce.
To serve, slice the pork belly diagonally, and place on a plate with the choy sum and jasmine rice.
Slice diagonally through the cuts in the skin previously made