Succulent pork belly paired with the sharpness of steamed ginger rice makes for a tasty lunch main course or a satisfying dinner meal.
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
- 60 ml Japanese Soy Sauce
- 2 tbsps lemon juice
- 2 tbsps sesame oil
- 2 tbsps fresh coriander leaves
- 2 tbsps fresh mint leaves
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.
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.
Preheat oven to 220 C.
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.
Reduce oven temperature to 125 C; roast pork, uncovered, about 2 hours or until tender and crackling is crisp.
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.
Combine sauce, juice and sesame oil in small bowl.
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.