12 February 2019 |
Crispy Asian-style Pork Belly
Pork and pinot noir make a great food and wine match. The savoury nature of the pinot cuts through the richness of the pork. Try our recipe for the best crackling guaranteed!
Serves 8 as a starter
Preparation time: marinate overnight
Cooking time: 1hr 10mins
1kg pork belly
1/4 cup soy sauce
1/3 cup Shaoxing rice wine
2 tbsp brown sugar
3 garlic cloves
1 cup salt
- Using paper towel, pat the skin of the pork belly until it is completely dry.
- Whisk together the soy sauce, Shaoxing rice wine, brown sugar and garlic in a small bowl. Pour the mixture into a dish large enough to hold the pork belly. Place the pork into the dish ensuring only the meat touches the marinade and the skin stays dry. If the meat does touch, pour off some of the marinade. Cover and place in the fridge overnight.
- Preheat oven to 175°C. Place a wire rack in a roasting pan and pour 2cm of water into the pan. Place the pork belly on the wire rack, ensuring it is lying flat so it cooks evenly.
- Spread the salt evenly onto the pork belly skin. Place into the top half of the oven. Cook for about 40 minutes or until the meat is tender.
- Remove the pork belly from the oven and increase the temperature to 240°C. Remove salt crust from pork belly skin and wipe away any residual salt.
- When the oven is hot, place the pork belly back into the oven. Cook for another 30 minutes until the skin is very crisp. Allow the pork belly to rest for a few minutes before cutting in cubes and serving.