Twice Cooked Pork Belly
Preparation Time: 4-5 hours (including slow cooking and cooling time)
Cooking Time: 15-20 minutes
Difficulty: Intermediate
Servings: 4-6
INGREDIENTS
1.5 kg boneless pork belly, skin scored
2 tablespoons vegetable oil
Salt
For the Sticky Sweet and Vinegary Glaze:
1/2 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons water
2 star anise pods
1 cinnamon stick
2 tablespoons vegetable oil for frying
Steamed rice coriander and cucumber + some chilli garlic sauce to serve
METHOD
Preparing the Pork Belly:
Preheat the oven to 300°F (150°C).
Place the belly over a wire rack in the sink and pour a kettle full of boikling water over the skin so it siezes and opens up.
Depsit not knowing my intention with this baby… I knew I would be grateful if it was a crispy path I was goibng to walk down.
Line a baking dish with alarge pieces of foil and smaller sheet of baking paper. Place the pork in skin side up and season it generously with salt.
Cover with sa second pice of paper and another large bit of foil.
Crimp the edges well so it is tightly seraled then place in the oven for about 3-4 hrs.
Allow the pork to cool to rool temp then store in an airtight container until you are ready to use (at least a few hours to firm up or in a couple of days is fine)
Preparing the Sticky Sweet and Vinegary Glaze:
In a small saucepan, combine all the ingredients and cook the glaze over medium heat, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
Stir-Frying:
Take the cooled pork belly out of the fridge and slice it into small, fatty cubes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the pork belly cubes to the skillet and stir-fry for about 5-7 minutes, or until they become crispy and golden brown.
Pour the prepared sticky sweet and vinegary glaze over the pork belly cubes and stir-fry for another 2-3 minutes, coating the cubes evenly.
Serve hot with clean steamed rice, some salty chilli garlic sauce, and some icy cukes.