Crispy Pork Belly With Asian Greens

17:10' 08-03-2019
Marinating pork belly overnight in garlic, ginger and soy results in succulent, tasty meat.
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    Crispy Pork Belly With Asian Greens

    Photo: recipeyum.com.au

    This recipe takes about 3½ hours to cook, but the result is delicious, and will serve four people.

    Ingredients

    • 1.5 kg pork belly

    • 500 ml boiling water

    • Salt

    • Oil

    Marinade

    • 3 cloves crushed garlic

    • 4 cm grated ginger

    • ¼ cup soy sauce

    • 2 Tbsp oyster sauce

    • ¼ cup water

    • 2 Tbsp sugar

    Asian greens

    • 3 birdseye chillis

    • 2 cloves garlic

    • 2 Tbsp soy sauce

    • 1 Tbsp oyster sauce

    • 1 bunch lai gan

    • 1 bunch choy sum

    • 500 ml boiling water

    • 1 red capsicum

    • 1 carrot

    Method

    • 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.

    Liu W

    Vocabulary Rating Review

Keywords: boiling watergingerpork belly

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