Crispy roast pork belly

• Gluten free

• Meat

  • 1 1/2 kg Pork belly

• Produce

  • 2 Chillies, small red
  • 1 tbsp Ginger
  • 1 Rice and asian greens
  • 1 Shallots, Fried

• Condiments

  • 2 tbsp Fish sauce
  • 1/4 cup Lime juice
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Chinese five spice powder
  • 1 cup Coconut sugar
  • 1 tsp Peppercorns, white
  • 5 tsp Salt flake
  • 2 Star anise

• Oils & Vinegars

  • 2 tsp Sesame oil

• Liquids

  • 1/3 cup Water

Found on sbs.com.au

Description

Directions

• Rub the pork belly rind with 2 teaspoon salt flakes and place on a tray, refrigerate uncovered overnight to dry rind. The next day, pat rind dry and brush of any remaining salt. Preheat oven 200°C. Crush the white peppercorns in a mortar and pestle, mix through Chinese five-spice and 1 tablespoon salt flakes. Rub pork rind well with the salt mixture and sesame oil, place rind side down in a baking dish and bake for 1 hour. Turn pork over, reduce to 180°C and cook for another 1 hour or until tender. While pork is cooking, combine coconut sugar and water in a saucepan, stir over medium heat until dissolved. Bring to boil, add star anise, ginger, chilli, soy, fish sauce and lime juice and simmer for 10 minutes or until syrupy. Slice pork and serve drizzled with sauce, sprinkle over fried shallot, coriander and chilli. Serve with steamed rice and Asian greens.   Photography by Brett Stevens. Styling by Justine Poole. Art direction by Anne Marie Cummins.