Ingredients 1.5 kg pork belly
1 L boiling water
Salt and pepper, to taste
For the dry rub 8 tbsp raw sugar
2 tbsp paprika
1 tbsp oregano
1/2 tsp thyme
1 tsp coriander
1 tsp chilli
1/2 tsp black peppercorns
1/4 tsp salt
3 cloves garlic, crushed (exclude for low FODMAP)
For the braising liquid 3/4 cup of white wine
2 tbsp vinegar
2 tbsp Worcestershire sauce
1 tbsp raw sugar
Mustard mayo sauce 1 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp vinegar
1 clove garlic, crushed (exclude for low FODMAP)
1 tbsp chives, cut
Ground pepper and salt, to taste
To serve 2 baby cos lettuce
1 red capsicum, finely sliced
1 carrot, finely sliced
1 cucumber, cut into matchsticks
1 apple, grated
750 g large potatoes, cut into bite sized pieces
1 tsp cayenne pepper
Jasmine rice, cooked
Method The day before cooking (up to 3 days in advance)
Put the pork belly on a wire rack in the sink. Pour boiling water on the skin and pat dry.
Make diagonal cuts at 45 degree angles 1 cm into the skin, 2 - 3 cm apart.
Turn the pork over and make 1 cm diagonal cuts, 2 cm apart into the flesh.
Combine the dry rub ingredients and rub into the skin, flesh and cuts. Refrigerate uncovered overnight.
Mix the mustard mayo sauce ingredients in a bowl, cover and refrigerate.
On the day of cooking
Preheat the oven at 140 degrees.
Take the pork out of the fridge and bring to room temperature.
Combine the braising liquid ingredients, pour in the base of the dish until the pork flesh is just covered. Do not let the liquid touch the skin. Reserve any remaining liquid.
Brush the skin with oil.
The oil makes crispy crackling
Bake for 2 hours.
Place the pork belly on a wire rack on a baking dish lined with foil and bake for 1 hour.
The foil will catch any drips
Put the braising and reserved liquid in a saucepan, season with salt, pepper and add more sugar to taste if required. Cook on high until reduced by half. Set aside to cool.
In the meantime, simmer the potatoes in water for 10 - 15 minutes until tender. Drain, pat dry, lightly oil and toss with cayenne pepper, salt and pepper. Place on a lined baking tray.
Once a knife can be inserted into the side of the pork belly flesh, without resistance, place the potatoes in the oven and increase the oven temperature to 220 degrees. Bake for 15 - 20 minutes, until the pork skin forms the crackling.
The knife should slide in easily without resistance
Take the pork belly out of the oven and rest for 10 minutes.
Remove the potatoes when crispy.
In a bowl combine the salad ingredients.
To serve, slice the pork belly diagonally, and place on a plate with the salad, two sauces and jasmine rice.