This recipe takes about 3½ hours to cook, but the result is delicious, and will serve four people.
1.5 kg pork belly
500 ml boiling water
3 cloves crushed garlic
4 cm grated ginger
¼ cup soy sauce
2 Tbsp oyster sauce
¼ cup water
2 Tbsp sugar
3 birdseye chillis
2 cloves garlic
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 bunch lai gan
1 bunch choy sum
1 red capsicum
Combine the marinade ingredients in a dish large enough for the pork belly and set aside, a day before you plan to cook.
Put the pork belly on a wire rack in the sink and pour boiling water over the skin.
Pat dry, make diagonal cuts at 45 degree angles 1 cm into the skin, 2-3 cm apart, taking care not to cut into the flesh.
Make 1 cm cuts, 2 cm apart, into the flesh.
Rub the skin with salt and place flesh side down into the marinade. Refrigerate overnight, uncovered.
Preheat oven to 140° and line a baking tray with baking paper.
Drain the marinade from the pork, and let it sit until it is at room temperature.
Place the pork belly and wire rack in the baking tray.
Rub the skin with oil and salt.
Place in the oven and bake for 2½-3 hours, until a knife can be inserted into the flesh easily.
Increase the oven temperature to 220° for 15-20 minutes.
Take the pork belly out of the oven and rest for 10 minutes.
Combine the sauces for the Asian greens.
Put the gai lam in a bowl and cover with boiling water for 1 minute.
Add the choy sum, stir and set aside for 1-2 minutes until blanched.
Drain and toss with finely sliced capsicum, carrot and the sauce.
To serve, slice the pork belly diagonally through the cuts previously made in the skin.
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