Slow Cooked Pork Belly
- 1.5kg pork belly, boneless and cut into 6 square
- 2 fresh long red chillies
- 50g ginger, sliced
- 1 bunch spring onions, chopped
- 2 cinnamon quills
- 4 star anise
- 3 garlic cloves, peeled and bruised
- 300ml freshly squeezed orange juice
- 300ml soy
- 200ml green ginger wine
- 150g castor sugar
- 1 litre chicken stock
Place all ingredients in a large saucepan and bring to the boil.
Simmer, cover and cook for 1-1½ hours or until the meat is very tender.
Remove the pork, strain and reserve the cooking liquor – discard the solids.
Place the pork skin side up on a tray, cover with another tray, wrap tightly with cling film and place a weight on top, refrigerate overnight.
Next day, place the pork pieces in a roasting pan and pour enough cooking liquor to come halfway up the sides of the pork.
Cook at 180oC for 20 minutes or until the liquid has reduced by half and serve with asian greens and chilli jam.
Alternative cooking method is to steam the pork belly for four hours then rub it down with salt and white wine vinegar. Stuff with fennel, shallots, garlic, chilli, thyme, oregano and a splash of cabernet vinegar then roast to crispness.
John Hawkesby’s wine recommendation
Dog Point 2009
Church RoadTom 2009