Excited about the huge slab of pork belly in my freezer, I went in search of a recipe that would showcase the meat without complicating it too much. We had friends over Sunday afternoon and rather than spend the day in the kitchen, I wanted to spend time with them. This recipe was perfect for that. I put it in just as they got there, then pretty much let it do its thing then when it was almost ready, do up the veg.
Compliments all round for the dish and the skin was crisp crackly perfection
Crisp Five-Spice Salt Pork Belly with Grilled Asian Vegetables
Pork Belly ingredients
1kg piece boned belly pork, skin on
1 1/2 tsp fine sea salt
1/2 tsp five-spice powder
1 tbs peanut oil
1/4 cup (60ml) light soy sauce
1 small fresh red chilli
I didnt have fine sea salt so I put the coarse sea salt in a mortar and pestle with the five-spice and ground it together.
Pat the pork rind dry with kitchen paper and score pork diagonally. Place pork on a wire rack to prepare for fridge. Rub skin with oil and combined salt and five-spice and place in the fridge for atleast an hour. It states in the recipe to cover it but I left it uncovered to dry it out for a crispier skin.
Preheat oven to 240° or 220° fan-forced and roast pork for about an hour or until skin begins to crisp.
Reduce heat to 160° or 140° fan-forced and roast for a further hour and a half or until tender.
Let the pork rest for 15 minutes while making the veg.
Grilled asian vegetables
400g baby buk cho, trimmed, halved lengthways
2tbs peanut oil
175g broccolini, halved
100g snow peas, trimmed
200g baby corn, halved lengthways
1tbs oyster sauce
1tbs light soy
1 clove garlic, crushed
1tsp white sugar
1/2 tsp sesame oil
Steam buk choy until wilted,
drain, brush with half the oil and cook on a grill until char marks appear.
Combine broccolini, snow peas and corn in a large bowl with remaining peanut oil.
Cook vegetables in batches on same grill plate until tender.
Combine mirin, sauces, garlic, sugar and sesame oil and drizle over veg.
Serve vegetables with pork and enjoy!