Succulent pork belly paired with the sharpness of steamed ginger rice makes for a tasty lunch main course or a satisfying dinner meal.
Yield: Serves 4
Prep Time: 20 mins
Cook Time: 225 mins
Difficulty Level: 2/5
Ingredients
Twice-cooked Asian Pork Belly
- 1 kg pork belly, rind on
- 2 star anise
- 1 cinnamon stick
- 1 tbsp olive oil
- 1 tsp five-spice powder
- 1 tsp coarse cooking salt (kosher salt)
Steamed Ginger Rice
- 1 tbsp olive oil
- 6 green onions, sliced thinly
- 15 g fresh ginger, grated
- 300 g basmati rice
- 500 ml chicken stock
- 2 tbsps finely chopped fresh coriander
- 2 tbsps finely chopped fresh mint
Soy Dressing
- 60 ml Japanese Soy Sauce
- 2 tbsps lemon juice
- 2 tbsps sesame oil
- 2 tbsps fresh coriander leaves
- 2 tbsps fresh mint leaves
Steps
01. Using a sharp knife, score pork rind at 1cm intervals. Place pork in large saucepan with star anise and cinnamon; cover with cold water. Bring to the boil, skimming scum from surface. Reduce heat; simmer gently, covered loosely, about 1 hour.
02. Drain pork; place on oven tray, top with baking paper and another tray. Weight with heavy cans; stand about 2 hours or until pork is uniform in thickness.
03. Preheat oven to 220 C.
04. Combine olive oil, five-spice and salt in small bowl; rub all over pork rind. Place pork on wire rack over large baking dish; pour enough water into dish to come 2 cm up sides of dish without touching pork. Roast pork, uncovered, 30 mins.
05. Reduce oven temperature to 125 C; roast pork, uncovered, about 2 hours or until tender and crackling is crisp.
06. Meanwhile, make steamed ginger rice. Heat oil in medium saucepan; cook onion, stirring, until softened. Add ginger and rice; stir to coat in oil. Add stock; bring to the boil. Reduce heat; simmer, covered, over low heat, 10 mins. Remove from heat; stand, covered, 5 mins. Fluff rice with fork; stir in herbs, season to taste.
07. Combine sauce, juice and sesame oil in small bowl.
08. Cut pork into 12 pieces; serve with rice, drizzle with soy dressing, sprinkle with herbs.
Top Tip: Pork can be poached and weighted a day in advance; keep covered in the refrigerator. If skin is not crisp, place under hot grill for a few seconds.