Slow Cooked Asian Pork Belly

Even though my Dad lives 3 hours away, we are lucky that he usually comes down to visit us every six weeks. Until recently, we always went to dinner at a local club with him when he visited. We always ate the same thing, the most delicious slow cooked pork belly with roasted fennel, carrot, onions and parsnips.

Unfortunately the club is no longer doing meals.

I was having withdrawals - no pork belly.

So I bought one. For the first time.

Why would I have cooked it at home before now? For just $13.00 it was cooked perfectly by someone else, no work in the kitchen for me and more importantly, no cleaning up. I had intended to cook it the same way with the roasted vegetables, but by chance, I found this recipe while flicking through a library book. So instead of going out for dinner this weekend, I cooked a slow roasted pork belly at home.

It will not be the last time. Soooo yummy!



Slow Cooked Asian Pork Belly

serves 4

• 1.5 kilo pork belly (scored)
• a small handful of sea salt
• 1 red chilli (finely chopped)
• 5 garlic cloves (peeled and finely chopped)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon tomato paste
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 teaspoon chinese five spice
• 1/4 cup water

to serve

• a handful coriander leaves
• a handful shallots (finely sliced)
• steamed jasmine rice
• steamed or stir-fried asian greens

Preheat the oven to 140 degrees. Place the pork in the sink and pour over a kettle of boiling water. Dry the pork with a clean tea towel, then rub the sea salt all over the fat. Put all of the remaining ingredients, except the ones for serving, into a shallow roasting dish. Mix well. Add the pork belly, being careful not let the skin touch the sauce mixture. Roast for 2 1/2 hours. Check the pork every 30 minutes. If the sauce starts to dry up, add a little more water. Once cooked, heat the grill to medium hot. Place the pork belly under the grill for about 8 minutes to achieve a nice crispy skin. Slice up and serve sprinkled with coriander and shallots.
This recipe has been adapted slightly from a recipe in the "Real Food Cookbook".