CRISP PORK BELLY WITH BLACK BEAN SAUCE

Be­gin this recipe a day ahead

Sunday Herald Sun - Stellar - - Delicious On Sunday -

SERVES 8

226g jar spicy black bean sauce 3kg piece bone­less pork belly, skin scored at 1.5cm in­ter­vals 1 cup (250ml) chicken stock 1 cup (250ml) sherry Pur­ple or Thai basil, Viet­namese mint and co­rian­der leaves to serve (op­tional) pork skin-side up in a roast­ing pan and chill, un­cov­ered, overnight to dry out skin. The next day, re­move pork from fridge and bring to room tem­per­a­ture. Mean­while, pre­heat oven to 220°C. Pat pork skin dry with pa­per towel, then sprin­kle with salt flakes. Roast for 1 hour 15 min­utes or un­til skin be­gins to crisp. Re­move from oven and add stock and sherry to base of pan, be­ing care­ful to avoid skin. Re­duce oven to 150°C and roast pork for a fur­ther 1 hour or un­til meat is cooked through and skin is crisp and golden. Rest the pork, loosely cov­ered with foil, for 10 min­utes. Slice pork into thick pieces. Serve on a platter sprin­kled with herbs. NU­TRI­TION • 77G PRO­TEIN • 12G SAT FAT • 2G CARB • 1G SUG­ARS • 1675MG SODIUM • 615 CAL (2580KJ)

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