Asian Recipes

Twice-Cooked Asian Pork Belly with Steamed Ginger Rice

by TheWeekly  /   March 19, 2018

Yield
Serves 4
Prep Time
20mins
Cook Time
225mins
Difficulty Level
2 / 5

Succulent pork belly paired with the sharpness of steamed ginger rice makes for a tasty lunch main course or a satisfying dinner meal.

Ingredients

Twice-cooked Asian Pork Belly

Steamed Ginger Rice

Soy Dressing

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.