Crispy Pork Belly With Asian Greens

Crispy Pork Belly With Asian Greens

Posted 2017-06-17 by Naomi follow
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.
[Image1 Delicious crunchy crackling and pork that melts in your mouth]

Preparation Time: 1/2 hour (plus marinating time)
Cooking Time: 3 1/2 hours
Serves: 4

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.
  • [Image2 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.
  • [Image3 Rest the pork belly before slicing]
  • In a bowl combine the Asian greens sauce, set aside.
  • [Image4 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.
  • [Image5 Slice diagonally through the cuts in the skin previously made]
    For more of my recipes visit [Link Naomi's recipes]


    228721 - 2023-07-17 10:44:18


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