Recipe Category: Main Courses
Crispy Pork Belly with Caramel Vinegar and Chinese Broccoli
A great cooking technique to use for crispy pork belly every time!
|Preparation Time:||15 minutes|
|Cooking time:||2 hours|
- 1.5 kg pork belly
- 2 tablespoons sea salt
- oil, for drizzling
- extra sea salt, to taste
- steamed Chinese broccoli and rice, for serving
- coriander and chilli, for garnish
- CARAMEL VINEGAR
- 1 cup caster sugar
- 1/4 cup water
- 1/3 cup red wine vinegar
- 1 tablespoon fish sauce
- 4 star anise
- pinch chilli flakes
Score pork rind into a 1cm lattice with a sharp knife or utility blade and rub liberally with salt. Allow to stand for 1 hour at room temperature (or overnight in the refrigerator and bring to room temperature before roasting) and wipe salt and any moisture off with absorbent paper. Drizzle roasting pan with oil and heat in a pre-heated 220°C oven. Add pork, skin side down, drizzle with oil and season with salt and roast for 30 minutes. Cover top and sides of pork with foil, leaving skin side down, and roast for 1 hour at 190°C. Remove foil, turn pork skin side up and roast for a further 20-30 minutes in the upper part of the oven or under the grill until crisp. Serve sliced drizzled with Caramel Vinegar over Chinese broccoli and steamed rice. Garnish with coriander and chilli.
Combine sugar and water in a saucepan and heat, stirring until sugar has dissolved. Bring to the boil without stirring until a golden toffee has formed. Stir in vinegar, fish sauce, star anise and chilli and allow to cool. Use to drizzle over pork.