Peter's Pork Belly

Name: Peter's Pork Belly
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 kg pork belly, pieces skin-removed (ask your butcher to do this as it is quite tough and requires a very sharp knife); 1 cup canola oil; 1 cup light soy sauce; 1 tablespoon Dijon mustard; 1 tablespoon szechwan pepper (dry fried and ground in a pestle and mortar); steamed rice; 2 spring onions (sliced finely); lemon wedge

(2)

Recipe by whisks

The real trick with this one is the marinading time. You must leave it overnight, 24 hours at least, as this is what makes the dish so tasty. That and the fact it utilises a very tasty, but otherwise overlooked cut of pork, the pork belly. Pork belly is widely used in many Asian, specifically Chinese, dishes.

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READY IN: 1hr 15mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

kg pork belly, pieces skin-removed (ask your butcher to do this as it is quite tough and requires a very sharp knife)
1

cup canola oil
1

cup light soy sauce
1

tablespoon Dijon mustard
1

tablespoon szechwan pepper (dry fried and ground in a pestle and mortar)
steamed rice
2

spring onions (sliced finely)
lemon wedge

DIRECTIONS

Combine in a large mixing bowl the oil, soy, mustard and pepper and whisk vigorously. Add the pork and allow to marinade for at least 24 hours (trust me, it's worth it), turning occasionally, ensuring that the marinade has not settled.
After the 24 hours has passed you may then begin to cook. To do this you can either cook the pork in the oven or on the BBQ, but I prefer using a fry-pan to seal in the juices and then place them in the oven (pre-heated 180 degrees Celsius) for about 1 hour. This will render the pork melt in the mouth.
To serve, simply slice the pork into bite sized pieces and place on top of a bed of rice, garnish with the spring onion and a squeeze of lemon juice.

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