This easy Asian inspired pork dish makes the best of wonderful Australian Pork. Definitely a slow food dish, It takes a while to make but once you’ve tried it you will make it again and again.
twice cooked crispy pork belly oven baked with star anise and ginger
- 1.2 -1.5 kg boneless pork belly
- 3 cups water
- 2 tablespoon soy sauce
- 2 cinnamon sticks, cracked
- 6 star anise
- 1 teaspoon Chinese five spice
- 1 teaspoon salt
- 2 tablespoon sugar
- 4 slices raw ginger
- 1 large clove garlic peeled and sliced
- 2 tablespoons peanut oil for crisping
- sea salt
Start this dish the day before. In a large shallow saucepan heat the water, soy sauce, cinnamon sticks, star anise, Chinese five spice, salt, sugar, garlic and sliced ginger. Add the pork belly to the liquid skin side down and simmer covered for 45 minutes, carefully turn the pork belly and continue to simmer for a further 45 minutes. Allow the pork belly to cool in the stock. When the belly is cool, cover with a piece of baking paper and place a slice tin on top of the paper and weight down with two large cans (this flattens the pork and makes the belly even). Refrigerate weighted overnight.
Preheat the oven to 190°C.
Remove the pork from the cooking stock (which will be jellied) cut into 4 or 6 square or rectangle pieces and dry with paper towel. Reserve the stock. Season the pork rind with a little sea salt and fry skin side down to crackle the skin. When the skin is crispy, place the pork onto an oven tray and roast in the pre-heated oven for about 20-25 minutes until crisp and golden. Whilst the pork is roasting bring the stock it was cooked in to the boil and reduce by 2/3. Remove pork from the oven and served drizzled with a little reduced stock, garnished with star anise and cinnamon sticks with sides of steamed Asian greens and rice.