Slow Cooked Pork Belly With Chilli

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READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Score the fat on the pork belly and trim.
  • Combine the salt and water together and whisk to dissolve.
  • 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.
  • Remove belly from the water and pat dry.
  • Pre-heat oven 160C.
  • 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.
  • Remove and allow to rest.
  • 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.
  • 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.
  • Serve on individual plates with steamed Asian greans.
  • 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.
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