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Preparation Time: 30 mins
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Cooking Time: 4 hours
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Easy
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Serves: 4-6
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Pork Belly is one of those recipes that looks like a million dollars and will bring gasps of wonder when people see it, and groans of ecstasy when they taste it. Slow cooking is the secret to great pork belly, but, while it has a long cooking time, this delicious dish is incredibly easy to prepare, and on those cold winter nights, is also soul warming. Pork Belly can also be enjoyed in summer, sliced thinly over salad, perhaps with some wedges on the side.
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Ingredients:
Himalayan Rock Salt – to taste (we used 2 tsps)
Chinese Five Spice – same quantity as salt Pork Belly – 1 kg |
Andre's Quick Tips
This is Andre’s ‘go to’ pork seasoning mix. He uses it for everything from pork chops, bellies, roasts– you name it! It never gets old, because the 5 spice complements the pork flavour so effectively. |
Score the meat through the skin down to the fat
Rub the salt/ spice mix down into the skin, massaging well
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Brown under the browner at the highest temperature until the meat crackles. Watch closely, to avoid burning the crackle
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Once the meat is crackled, cook at 130 C (slow oven) for 4-6 hours. When cooked too quickly, it is possible for belly to become rubbery and chewy, however when cooked slowly, pork belly becomes succulent and melt in the mouth.
Serve with rice and steamed or stir fried vegetables
Variation:For pork belly with sauce, remove from the oven about an hour early, settle the belly in your preferred sauce in a fresh baking dish, then finish cooking in the oven uncovered. We love Shady Patches BBQ sauce, plum or orange sauce, as the sweet flavours combine so well with the Chinese 5 spice.
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