Crispy-skin pork belly recipe

Name: Crispy-skin pork belly recipe
Cook time: 2 h 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 1-1.2kg pork belly; Pulp from three-flavour sauce; 100ml ketjap manis; 1.2L water; 1 long red chilli, sliced into thin strips; ½ bunch coriander, chopped; ¼ red onion, finely sliced; 1 lemon, juiced; 1 tbsp fish sauce

Darren Robertson and Mark LaBrooy

September 11, 2017

Crispy-skin pork belly slow cooked in master stock with three-flavour sauce.Christoper Pearce

Time:2 hours +Serves:4

This recipe will allow you to become the king of crispy. There are many theories about how to create superbly crispy pork belly, but we like to slow-cook overnight in master stock. The trick is not to overfill your tray before placing it in in the oven; we want to cook the meat in stock while leaving the skin on top dry and crisp. Pork belly is a fatty cut, so it is important to use high-quality meat. There are many good free-range options available.

Ingredients

1-1.2kg pork belly
Pulp from three-flavour sauce
100ml ketjap manis
1.2L water
1 long red chilli, sliced into thin strips
½ bunch coriander, chopped
¼ red onion, finely sliced
1 lemon, juiced
1 tbsp fish sauce

Method

1. Preheat oven to 100C.
2. Place the pork on a deep tray. In a medium-sized pot, add the pulp, ketjap manis and water, and bring to the boil. Pour into the tray, so that it covers about three quarters of the meat but does not submerge it.
3. Cover the tray with baking paper and aluminium foil and place in the oven overnight. It should cook for at least eight hours.
4. When it's done, carefully lift the pork out of the stock and place on a tray lined with baking paper. For the best results, place another piece of baking paper and a smaller tray on top of the meat, weighing it down with a few heavy cans from the pantry. This will press the meat into a uniform shape.
5. Place in the fridge to cool and set. In a small bowl, toss the chilli, coriander, red onion, lemon juice and fish sauce.
6. Slice the pork, fry in a pan until the skin is crispy, garnish with chilli and coriander mix, and serve with three-flavour sauce (recipe below).
Darren Robertson and Mark LaBrooy's Three-flavour sauce