Recipe by Heatherbelle2
I buy meat from an Asian butcher in Northbridge, Perth, where I am usually the only non-Asian. I've seen many Asian women buying lots of pork belly slabs, so I bought one & searched for a recipe. This one is from an Aussie site. The original recipe called for no bones with skin. I used a pork belly with bones & it worked well.
Top Review by Jonno eats the world
Have just finished the dishes from one of the nicest meals we have had in a long while (and we try to aim high). My wife isn't the keenest on pork as a rule and she really enjoyed it. So ... highly recommended. We made it as set out here and the flavour, combined with fresh stir fried / steamed veges is just superb.
- 800 g pork belly, with skin on
- 1 teaspoon oil
- 2 teaspoons salt
- 1 cup water
- 1 1⁄2 cups chicken stock
- 2 tablespoons soy sauce (salt reduced is best)
- 1⁄4 cup Chinese wine or 1⁄4 cup sherry wine
- 1⁄4 cup firmly packed brown sugar
- 2 garlic cloves, finely sliced
- 1 inch gingerroot, finely sliced
- 1⁄2 teaspoon cinnamon
- 1 teaspoon dried chili pepper flakes
- 1⁄3 cup orange juice
- 6 whole cloves
- 1 teaspoon fennel seed
- 4 fresh plums, cut into 8 pieces or 4 canned plums, cut into 8 pieces each
Directions See How It's Made
- Preheat oven to 180°C.
- Shallowly cut pork skin diagonally 1" apart.
- Combine oil & salt. Rub into pork skin & between the cuts.
- Combine water, stock, soy sauce, wine, sugar, garlic, cinnamon,, chili flakes, OJ, cloves, fennel seeds in a large, shallow baking dish.
- Place pork intp the pan on the above mixture.
- Roast for 1 hour & 20 minutes.
- Increase heat to very high & cook until crackling is crisp. (Or remove from oven, remove skin, put on a rack under a high grill until crackling is crisp). Keep pork warm.
- Strain liquid from the baking pan into a saucepan, skim off any surface fat, bring to boil then add plum wedges. Reduce heat & simmer for 15 minutes until thickened.
- Serve with rice & steamed Asian greens.