Braised Asian Pork Belly

Serves 2 to 4 EASY

Wine & Dine Cookbook - - WHAT'S COOKING -

1kg pork belly 2 pinches salt 2 pinches pep­per Cilantro, to gar­nish

For the brais­ing liq­uid

3 cloves gar­lic

1 yel­low onion, sliced

3 slices galan­gal (about 6g) 2 inches fresh gin­ger

3 Thai chill­ies (2 whole, 1 sliced and de­seeded)

60ml ap­ple juice

60ml light soy sauce

45ml dark soy sauce

300ml chicken stock

3g co­rian­der seed

1. Pre­heat oven to 170°C.

2. Pre­pare brais­ing liq­uid. Com­bine all the brais­ing in­gre­di­ents.

3. Make small slashes in the skin of the pork belly (you can get your butcher to do this for you). Sprin­kle some salt and pep­per onto the pork belly, tak­ing care to rub the salt well into the slashes in the skin. Place the belly skin-side up in an oven-proof pan.

4. Care­fully pour the brais­ing liq­uid around the pork belly, mak­ing sure the skin stays dry and the liq­uid only rises up the side of the meat.

5. Braise in the oven for 90 mins. To check for done­ness, use the tip of a fork to prick into pork belly. When clear juices flow out, meat is done. To crisp the skin and make the crack­ling, turn on the top grill and move the pan up to the top rack. Re­move from the oven when the skin is suf­fi­ciently bub­bly and crisp, about 7 mins.

6. Let the meat rest for 10 mins, then slice belly into 2-cm pieces. Gar­nish with cilantro and en­joy!

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