Crispy Pork Belly

8
Servings
20m
Prep Time
95m
Cook Time
1h 55m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and does not include overnight refrigeration so need to start the day before you want to serve. NOTE full name of recipes is Crispy Pork Belly With Chilli Caramel Sauce"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (328.4 g)
  • Calories 1422.4
  • Total Fat - 134.3 g
  • Saturated Fat - 48.6 g
  • Cholesterol - 180 mg
  • Sodium - 2157.9 mg
  • Total Carbohydrate - 28.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 26.7 g
  • Protein - 24 g
  • Calcium - 32.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 1 mg

Step 1

Place pork on a tray and f

Step 2

Rub half the salt evenly into rind and then refrigerate, uncovered, overnight.

Step 3

Next day, rub salt from rind and pat dry with absorbent kitchen paper and then place pork, rind-side up, on an oiled wire rack over a large oven tray and rub combined oil and remaining salt evenly over rind and cook in a very hot oven (240C) for about 35 minutes, or until rind is crackled and then reduce heat to slow (150C) and cook for a further 1 hour, or until pork is tender. Meanwhile, to make sauce, stir sugar and water in a large saucepan over a low heat until dissolved and then add chilli and star anise and bring to boil and then gently boil for about 8 to 10 minutes, or until slightly thickened.

Step 4

Remove and discard star anise and stir in remaining ingredients and transfer to a jug and cool for 10 minutes.

Step 5

To make garnish, combine all ingredients in a medium bowl.

Step 6

To serve, cut pork into pieces and drizzle with sauce and top with salad garnish.

Tips & Variations


No special items needed.

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