ASIAN GLAZED PORK BELLY

Servings

4

PreP Time

10 minutes + 6 hours+

Cook Time

85 minutes

Total Time

8 hours+

WHAT YOU NEED TO GET:

1 kg Bruemar Pork Belly

+ 1 tablespoon soy sauce

+ 1 tablespoon brown sugar

+ 1 teaspoon ginger, finely grated

+ 2 garlic cloves, crushed

+ 2 teaspoons Chinese five spice

+ 1 clementine, juiced

+ 1 lime, juiced

+ 1 red chilli, de-seeded and finely chopped

 

+ 1 teaspoon oil

+ 1 tablespoon sea salt

 

+ 1/4 cup flat-leaf parsley leaves, to serve

Instructions

1. Combine soy sauce, sugar, ginger, garlic, Chinese five spice, lime and clementine juice in a bowl. Rub marinade in the flesh and place the pork skin-side up in a plastic container. Cover and refrigerate for up to 6 hours or overnight.

 

2. Preheat oven to 240 °C (Fan Forced).

 

3. Pat dry the rind with paper towel, with oil, then salt generously into the scores and into the rind.

 

4. Place the Belly a roasting dish and add 100ml of cold water in the baking tray, place in the oven.

 

5. Roast in the oven for 20-30 minutes or until the rind begins to crackle.

 

6. Reduce the oven to 180° C and cook for a further 40 minutes.

 

7. Meanwhile prepare the Apple-Coleslaw Salad. In a large bowl, combine white and red cabbage, red apple, red onion and carrot. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad. Set aside.

 

8. In the last 10-15 minutes, turn the heat back to 240 °C.

 

9. Once cooked through, transfer to a plate and rest for 10 minutes before carving.