Ingredients (Pork Belly):
1–1.5kg Mick's Meat BarnPork Belly
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
2 teaspoons Chinese five spice
1/4 cup light soy sauce
1/4 cup hoi sin sauce
1/4 cup dry sherry
1/3 cup brown sugar
1/2 teaspoon olive oil
1 1/2 teaspoons sea salt flakes
Ingredients (Chinese Coleslaw):
1 Small Carrot, julienne
1/2 Punnet Grape Tomatoes, quartered
1 Lebanese Cucumber, julienne
3 Spring Onions, julienne
1/2 cup Basil
1/4 cup Rice Wine Vinegar
1/4 cup Soy Sauce
1 tbsp Brown Sugar
Method (Pork Belly):
Ask our friendly butchers to score the pork rind so that its evenly marked at 1cm intervals. Place pork on a wire rack, rind side up, over sink. Boil the jug and then pour boiling water carefully over pork rind. Pat dry with paper towel. Cool for 10 minutes.
Meanwhile, combine garlic, ginger, five spice, soy, hoi sin, sherry and sugar in a ceramic or glass dish big enough to hold the pork belly. Place pork into marinade, skin side up, taking care not to get marinade on the skin side.
Refrigerate, uncovered for 3 hours or overnight, allowing pork skin to dry out.
Preheat oven to 180C. Line a roasting pan with foil. Reserving marinade, place pork into a roasting pan. Roast for 45 minutes or until pork is tender. Brush the skin lightly with oil. Sprinkle with salt. If the skin hasn’t ended up crispy you can place it under a hot grill until skin is crispy and golden.