Serves 4
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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

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

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.

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