Crispy Asian Pork Belly

Crispy Asian Pork Belly

Crispy Asian Pork Belly

One of the treats I miss giving up is the crispy salted pork belly at the hole-in-the-wall cookery inside the Chinese supermarket. Like all Asian takeaways, it’s not safe since the soy allergy was diagnosed. Instead. I made my own and it is both delicious and free of all major allergens.

Ingredients

Liquid marinade

  • 3/4c Chinese cooking rice wine
  • 1T balsamic vinegar
  • 2 1/2T coconut amino acids
  • 1T lemon juice (or 1 lime)
  • 2 tsp ground ginger
  • 3 garlic cloves (sliced)
  • 1 sliced red chilli
  • 1 tsp Chinese Five Spice
  • 1 tsp ground cinnamon
  • 250 ml water

Everything else

  • 1-2 brown onions (cut into wedges)
  • Pork Belly
  • Neutral Oil (i.e. Rice Bran Oil)
  • Salt
  • Pepper
  • Water (added at intervals during cooking)

Allergies: gluten free, soy free, dairy free, egg free, nut free

Directions

  1. Preheat the oven to 220’C.
  2. In a big roasting pan, mix up the liquid marinade.
  3. Cut the onion(s) into wedges and place in a line in the pan. There needs to be enough onion to cut as a support for the pork belly. It will help to moisten the meat and also act as a structural support to keep the crackling raised up out of the jus.
  4. Prepare the pork belly. You will need a very sharp knife in order to score it; I like doing a diamond pattern. This is important not only for helping it to cook but also for cutting it up later in order to serve! Dry the pork belly, apply a little oil over the top, then rub in salt. Crack some pepper over the top as well (if desired).
  5. Place the pork belly onto the foundation of onions (with the fat on top).
  6. Cook at 220’c for 30-40 minutes or until the rind has crackled.
  7. Add 1/2c water to the liquid in the bottom of the pan. Reduce oven heat to 160’C and cook for another hour.
  8. Add 1/2c water to the liquid in the bottom of the pan. Continue cooking at 160’C for approximately another 60 minutes or until the pork is very tender.
  9. Reserve some of the juices to drizzle over the pork when serving. Consider serving with Asian greens and steamed rice. (I chopped up bitter leafy Asian greens and lightly braised them in the marinade before serving as a side dish with the onion, chilli, garlic etc.).

 

 

Advertisements

One thought on “Crispy Asian Pork Belly

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s