Twice-cooked-asian-pork-belly-with-steamed-ginger-rice

Twice-Cooked Asian Pork Belly with Steamed Ginger Rice

By The Weekly  

March 19, 2018

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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.

  • Prep: 20 mins
  • Cook: 3 hrs 45 mins
  • Yields: Serves 4

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

Directions

1Using 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.

2Drain 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.

3Preheat oven to 220 C.

4Combine 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.

5Reduce oven temperature to 125 C; roast pork, uncovered, about 2 hours or until tender and crackling is crisp.

6Meanwhile, 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.

7Combine sauce, juice and sesame oil in small bowl.

8Cut 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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