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.
- Ready In:
- 2hrs 15mins
- 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
- 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.
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I made this the other night, and only made a few changes. I sliced the skin into diamonds before proceeding. In making the braising sauce, I subbed ground cloves for whole, which I was out of. I also didn't have plums, so increased the orange juice. I cooked it at 366 F for 2.5 hours, not the 2 hr 20 minutes in the recipe. Then I poured the sauce into a saucepan and put the pork back into the oven on broil, on the lowest rack. I reduced the sauce for 15 minutes, then removed the pork to rest. I thickened the sauce with some cornstarch and orange juice. I LOVED the pork. The sauce was good, but better the next day, as I lifted off all the fat. Still good as a leftover. I served it with jasmine rice and steamed broccoli. My husband ate it, but didn't like it as well as I do. Really, really good, IMHO.
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.