Name: Soy pork belly with crackling
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 1.2 kilogram skin scored pork belly, on bone; 2 tablespoon chinese five-spice; 2 tablespoon light soy; 1 tablespoon caster sugar, plus 2 teaspoon extra for crackling; salt; 2 clove crushed garlic; Pickled vegetables; 1 cucumber, thinly sliced; 1 carrot, peeled, thinly sliced; 1 long red chilli, finely sliced; 1 teaspoon salt; 2 tablespoon rice wine vinegar; 1 tablespoon sugar

Ingredients

1.2 kilogram skin scored pork belly, on bone

2 tablespoon chinese five-spice

2 tablespoon light soy

1 tablespoon caster sugar, plus 2 teaspoon extra for crackling

salt

2 clove crushed garlic

Pickled vegetables

1 cucumber, thinly sliced

1 carrot, peeled, thinly sliced

1 long red chilli, finely sliced

1 teaspoon salt

2 tablespoon rice wine vinegar

1 tablespoon sugar

Method

1.Bring a large saucepan of water to boiling point. Add pork, ensuring it is completely covered. Return to boil and cook 2 minutes. Drain well. When cool enough to handle, pat dry with paper towel.

2.Meanwhile, in a medium bowl, combine spice, soy, sugar, salt and garlic. Add pork and massage in marinade. Chill, uncovered, skin side up, 1 1/2 hours.

3.Preheat oven to moderate, 180°C. Return pork to room temperature. Place on rack in a baking dish, skin side up. Pour a little water into pan (not touching pork). Bake 45 minutes. Increase oven to very hot, 220°C. Drain water from dish. Cook pork a further 15-20 minutes, until skin is blistered and golden. Rest 10 minutes.

4.Meanwhile, for pickled vegetables, in a medium bowl, combine cucumber, carrot and chilli. Sprinkle with salt. In small bowl, stir vinegar and sugar together, to dissolve. Pour over vegetables. Cover and set aside 20 minutes.

5.Cut pork into cubes or slices. Serve with pickled vegetables.

Finish crackling under a hot grill until blistered, if not crisp enough.
Note

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Ingredients

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