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Asian Inspired Pork Belly w Sichuan Cucumber Salad

 

Ingredients - Pork Belly Marinade

1.5kg-2kg Mick's Meats Pork Belly
3 Cloves Garlic (Finely Chopped)
2 tbsp Brown Sugar
4 tbsp Soy Sauce
1/2 cup Shaoxing Wine or
4 Star Anise (Ground)
1 tbsp Chinese Five Spice
1 tsp Cracked Pepper
1/2 tbsp Salt
 
 

Ingredients - Sichuan Cabbage & Cucumber Salad

1/2 tbsp Salt
2 Lebanese Cucumbers
1-2 tbsp Olive Oil
1 tbsp Sesame Oil
2 cloves Garlic (Finely Chopped)
1/2 Chilli (Finely Sliced) - or To Taste
2 tbsp Rice Wine Vinegar
1/2 Chinese Cabbage (Wombok)
Juice of 1 Lime
2 tsp Cracked Sichuan Peppers
 

Method - Pork Belly

Step One: Score the pork belly in lines 2cm apart crossways - or you can ask your friendly Mick's Meats butcher to do this :)
Step Two: In a dish or that will fit your pork belly, combine all the base marinade ingredients except the salt. Add the pork belly to the dish - being careful to keep skin clean and dry - and refridgerate for 3 hours or overnight.
Step Three: When ready to begin the cooking process, bring the pork to room temperature and pat skin dry with kitchen paper. Preheat oven to 220°C.
Step Four: Transfer the pork to baking tray, discard the remainding marinade and roast for at 220°C 30 minutes.
Step Five: Remove from oven and sprinkle pork skin with salt. Decrease oven temperature to 180°C and cook for another 30 minutes.
Step Six: Turn oven grill to high, cook pork for about 20 minutes or until skin crackles and blisters (make sure it doesn't burn). Set aside to rest, then carve to serve.
 

Method - Sichuan Cabbage & Cucumber Salad

Step One: Finely shred ½ Chinese cabbage and toss with juice of 1 lime and ½ tbsp sea salt. Refrigerate for 1 hour.
Step Two: Halve lengthways and diagonally slice 2 Lebanese cucumbers.
Step Three: In a frying pan, heat the olive oil (over a low-mid heat) and fry the garlic, chilli and cracked Sichuan pepper until fragrant. Before setting aside to cool.
Step Four: Drain the cabbage; toss in the cucumbers.
Step Five: In a small bowl, combine the rice wine vinegar and sesame oil. Add in garlic mixture and toss into salad.

 

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