Brrrr, is anyone else feeling that winter chill set in? Summer is a distant memory now as the short days are upon us and we hibernate in the comfort of our homes, snuggled up by the fire, cooking home-style meals and enjoy nights in with the family by our side.
This recipe for Pork belly is an absolute winter winner and will keep you and the family warm and happy.
What you’ll need:
- 1 kg pork belly
- 3 medium onions, or peeled and cored green apples
- 3 teaspoons salt flakes
- 5 tablespoons oil
- For the special roast pork belly sauce
- 1/2 cup brown sugar
- 1/2 cup red wine vinegar
- 3-star anise
- 1/2 cinnamon stick
- the pan juices
- juice from 1 orange
- 3 slices of orange peel
- 1 cup chicken stock
- salt and pepper to taste
- Take two long sheets of alfoil and put in baking dish.
- Cut peeled onions or peeled apples in half and place on foil. Cut them lengthwise so that the pork is resting on flat discs of onions or apples, and so that your guests get half of an onion or apple each.
- Remove all moisture from pork rind by dabbing with high-grade paper towel. This will ensure the pork rind crackles perfectly. Mix salt flakes and oil and rub all over pork belly, including the rind. Work into the crevices all over the pork. Place pork rind side up on top of apples or onions.
- Gather up alfoil so that it surrounds the pork but leaves the rind exposed. The alfoil should make a close nest around the pork to prevent it from drying out and to gather the juices while it’s cooking, and at the same time allow the pork rind to crackle.
- Place in the oven preheated to 150 degrees C and cook for 3 hours. Turn oven temp down to 140 degrees C and cook for another hour. Remove from oven and pour out juices and set aside for the sauce. Do not baste the pork at any time while cooking.
- Finally, before serving, place the pork back into the oven and cook at 220 degrees C for another 20 mins. This will bring the crackling up to perfection.
- To make the special roast pork belly sauce; In a saucepan mix 1/2 cup brown sugar, 1/2 cup red wine vinegar, 3 star anise, 1/2 cinnamon stick, pan juices. Bring to boil and simmer until syrupy – approx. 5 mins. Add juice from 1 orange, 3 slices of orange peel and 1 cup chicken stock. Bring back to boil, simmer until reduced. Season with salt and pepper to taste. Remove orange rind, star anise and cinnamon stick before serving.
- You can also use the pan juices to make a traditional savoury gravy by mixing the juices with hot water in a saucepan and use cornflower to thicken.
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