Twice Cooked Jammy Pork Belly
Despite not knowing my intention with this baby, I knew I would be grateful if it was a crispy path I was going to walk down.
Serves: 4-6
Prep time: 20 minutes (plus cooling time)
Cook time: 4 hours
INGREDIENTS
1.5kg boneless pork belly, skin scored
2 tbsp peanut oil
salt, for seasoning
For the glaze
1/2 cup hoisin sauce
1/4 cup rice vinegar
2 tbsp honey
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp water
2 star anise pods
1 cinnamon stick
To serve
steamed rice
coriander
cucumber
chilli garlic sauce
METHOD
Preheat the oven to 150°C.
Place the pork belly over a wire rack in the sink and pour a kettle full of boiling water over the skin so it seizes and opens up.
Line a baking dish with a large piece of foil and a smaller sheet of baking paper. Place the pork in skin side up and season generously with salt.
Cover with a second piece of paper and another large piece of foil. Crimp the edges well so it's tightly sealed, then place in the oven for 3-4 hours.
Allow the pork to cool to room temperature, then store in an airtight container until you're ready to use it - at least a few hours to firm up, or a couple of days ahead is fine.
For the glaze, combine all the ingredients in a small saucepan and cook over medium heat, stirring occasionally, until it thickens slightly. Remove from the heat and set aside.
Take the cooled pork belly out of the fridge and slice it into small, fatty cubes.
Heat the peanut oil in a large frying pan or wok over medium-high heat.
Add the pork belly cubes and stir-fry for 5-7 minutes, or until crispy and golden brown.
Pour the 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 icy cold cucumber.
HINTS
The slow roast and chill are doing all the heavy lifting here - do them a day or two ahead and the final stir-fry is a genuine 15 minute dinner.
Chilling the pork properly before cubing is non-negotiable - firm, cold pork cuts cleanly and crisps evenly, while warm pork falls apart in the pan.
Fish the star anise and cinnamon stick out of the glaze before it hits the pork - they've done their job in the saucepan.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: 36,800 kJ (8800 cal)
Protein: 145 g
Fat: 850 g
Saturated fat: 300 g
Carbohydrate: 110 g
Sugars: 95 g
Fibre: 2 g
Sodium: 6000 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.