- 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
- 1-2 brown onions (cut into wedges)
- Pork Belly
- Neutral Oil (i.e. Rice Bran Oil)
- Water (added at intervals during cooking)
Allergies: gluten free, soy free, dairy free, egg free, nut free
- Preheat the oven to 220’C.
- In a big roasting pan, mix up the liquid marinade.
- 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.
- 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).
- Place the pork belly onto the foundation of onions (with the fat on top).
- Cook at 220’c for 30-40 minutes or until the rind has crackled.
- Add 1/2c water to the liquid in the bottom of the pan. Reduce oven heat to 160’C and cook for another hour.
- 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.
- Reserve some of the juices to drizzle over the pork when serving. Consider serving with green vegetables and steamed rice. (I chopped up bok choy and other greens, lightly braised them in the marinade, and stir fried before serving as a side dish with the onion, chilli, garlic etc.).