FOOD EX­TRA

Chi­nese roast pork belly with hoisin sauce

New Zealand Woman’s Weekly - - THIS WEEK IN... -

MAKE THE ASIAN FU­SION RESTAU­RANT’S TOP DISHES IN YOUR OWN HOME!

SERVES 6

2kg free-range pork belly

100ml white vine­gar

100ml shaox­ing rice wine

500g rock salt

50g five-spice

30g spring onions, sliced

50g hoisin sauce

1 Lay the pork belly on the bench, skin-side up. If pos­si­ble, put the white vine­gar into a small spray bot­tle and the shaox­ing wine into an­other spray bot­tle. Oth­er­wise use a pas­try brush. Spray the pork skin with vine­gar first, then rub half the rock salt over the skin. Turn the belly over and spray the flesh with the shaox­ing wine, then rub over the fivespice onto the flesh side only. 2 Place onto a tray, with the skin side fac­ing up, cov­ered with the re­main­ing rock salt for 2 hours in the fridge.

3 Pre­heat oven to 140°C. Re­move the pork belly from the fridge and lay each piece, spaced out on the bak­ing tray, skin-side up. Place the tray and pork belly into the pre­heated oven and roast for 50 min­utes. 4 Af­ter 50 min­utes, re­move the pork from the oven and brush off the rock salt. Turn the oven up to 185°C and put the pork belly back in for a fur­ther 30 min­utes. Turn the heat off, open the oven door and let the pork rest for 15 min­utes.

5 Re­move the pork from the oven and turn the heat back on to 200°C. Trans­fer the pork belly back into the hot oven and cook for 10-15 min­utes or un­til the skin is crispy and golden. Re­move the pork from the oven and cut into 5mm slices. Serve with sliced spring onion and hoisin sauce.

Tip: You need to al­low about 4 hours to make this recipe.

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