Slow Cooked Pork Belly With Chilli

I cooked some really yummy pork the other night which made me go look for the nutritional data on them, which lead me to the recipes on the Australian Pork site. I found 3 I really loved, this is the one I loved the most of those!

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• 1  kg  pork belly, rind off
• 1  liter water
• 50  g sea salt
• 200  ml cranberry juice
• 250  g plum sauce
• 2  red chilies
• 150  g white sugar
• 4  cm  piece ginger, roughly chopped
•  olive oil

Directions

1. Score the fat on the pork belly and trim.
2. Combine the salt and water together and whisk to dissolve.
3. Place the pork belly into a shallow non-metallic dish. Pour over the salted water, cover and allow to sit covered in the refrigerator for 8 - 24 hours.
4. Remove belly from the water and pat dry.
5. Pre-heat oven 160C.
6. Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. Cook in the pre heated oven for 1 ½ hours.
7. Remove and allow to rest.
8. Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes.
9. Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes. Place the pork belly squares into the pan, fat side down and sear for 2 minutes. Turn and brown on the other side. Drizzle over a little sauce to glaze.
10. Serve on individual plates with steamed Asian greans.
11. Note: pork may also be served sliced on a large platter for entertaining. Pork belly may also be roasted without soaking if you are short on time.