Over the past few years pork belly has got a bit of a reputation for being a tricky cut of meat to cook... which is really sad, because if you stick to the basics it’s one of the most delicious cuts of pork... that will knock the socks off anyone you serve it to! You’ll find pork belly served in a huge number of different cuisines... our recipe below is inspired by Asian flavours and creates a mouth-watering balance of sweet and salty! Serve with a simple salad of shredded cabbage, carrot matchsticks, cucumber shaved into ribbons, dressed with leftover dressing and fresh coriander leaves. Happy eating!
To cook the belly:
Preheat oven to 200°C.
Drizzle oil onto the belly skin, then rub with a liberal amount of flaky salt.
Pop in oven for 20 min, then reduce heat to 160°C and cook for a further 60 min.
Note: Cooking time for pork is 30-35 min per 500g, so adjust timing of second stage of cooking accordingly.
For the dressing:
In a small jar with a tight-fitting lid, combine oil, vinegar, hoisin sauce, soy sauce, ginger and sesame oil. Shake vigorously until combined. Or, pop the ingredients in a blender and whizz until uniformly combined.
Allow flavours to get to know each other at room temp for at least 30 mins. Keeps in the fridge for up to four days. Garnish with pan toasted sesame seeds.
After cooking allow pork belly to rest for a few minutes before glazing with dressing and serving to your very impressed guests. Make someone else do the dishes.
QUICK TIP: Pour boiling water over the skin and leave in the fridge uncovered overnight. This will give you amazing crackling
For the pork belly:
1-2kg Freedom Farms Pork Belly
For the Asian dressing:
2 tablespoons canola oil
⅓ cup rice vinegar
¼ cup hoisin sauce
1 ½ tablespoons soy sauce
1 tablespoon fresh grated ginger
1 dessertspoon sugar
1 dessertspoon fish sauce
1/2 teaspoon toasted sesame oil