Slow Cooked Pork Belly With Chilli Recipes

SLOW COOKER PORK BELLY

Steps:

• Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
• Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.

SLOW-ROAST FIVE-SPICE PORK BELLY & GRAVY

Steps:

• Mix together the five-spice powder, soy, honey, rice wine, vinegar, ginger, garlic and chilli. If you have time, pour the mixture into a shallow dish and sit the pork in the dish skin-side up, so only the meaty side is in the marinade and the skin stays dry. Salt the skin lightly and chill overnight if you have time, or for up to 24 hrs. (If you don't have time to marinate the pork, skip this and move straight to step two.)
• Heat the oven to 150C/130C fan/ gas 2. Pour the marinade (the excess if you've chilled the pork overnight) into a roasting tin. Sit the pork on top, skin-side up - it should fit snugly in the tin. Roast for 2 hrs. Remove from the oven, then lift the pork onto a board. Pour the fat from the tin into a bowl, then pour the juices through a sieve into a small pan. Wipe down the tin. The pork can be prepared up to this stage two days ahead and kept chilled.
• Turn the oven up to 230C/210C fan/gas 8. Put the pork back in the tin, skin-side up, and brush the skin with the oil. Roast for 30-35 mins, basting with the reserved fat once or twice, until the skin has blistered and crackled. If the skin hasn't crackled after 35 mins, slide the pork under a hot grill, but watch carefully to ensure it doesn't burn. Lift the pork onto a board and leave to rest for a few minutes.
• While the pork is still in the oven, add the stock to the pan with the roasting juices and bring to the boil. Reduce the heat and simmer for a few minutes, adding more soy or vinegar to taste, if you like. Mix the cornflour with 1 tbsp water to create a smooth paste. Stir this into the sauce and simmer until thickened. Keep warm on the lowest heat. Carve the pork into thick slices and serve with veg and the gravy, or cut into squares and top with spring onions, chillies and coriander, with the gravy alongside for dunking.

SLOW COOKED PORK BELLY WITH CHILLI

Steps:

• Score the fat on the pork belly and trim.
• Combine the salt and water together and whisk to dissolve.
• Place the pork belly into a shallow non-metallic dish. Pour over the salted water, cover and allow to sit covered in the refrigerator for 8 - 24 hours.
• Remove belly from the water and pat dry.
• Pre-heat oven 160C.
• Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. Cook in the pre heated oven for 1 ½ hours.
• Remove and allow to rest.
• Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes.
• Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes. Place the pork belly squares into the pan, fat side down and sear for 2 minutes. Turn and brown on the other side. Drizzle over a little sauce to glaze.
• Serve on individual plates with steamed Asian greans.
• Note: pork may also be served sliced on a large platter for entertaining. Pork belly may also be roasted without soaking if you are short on time.