Asian Style Pork Belly
A decent cut of pork belly (mine was about 600g for our little fam)
1 Tbsp Tamari or Coconut Aminos
2 Tbsp Water
1 tsp Chinese five spice
2 crushed cloves of garlic (optional)
1 tsp Sea Salt
1 Tbsp Coconut Oil
1.Score skin in a diagonal pattern
2. Marinate meat only part of the belly (keep the skin as dry as you can) in a baking dish of the water, tamari/aminos and spice (garlic if using)for at least 2 hours.
3. Rub Salt and coconut oil into skin
1. Line another baking dish with foil. This is going to get sticky and messy in the oven so you’ll be thankful you followed this step.
2. Slowly cook you pork belly in the oven at 120c degrees for 4-6 hours, watching it until it begins to tenderise.
3. Once tender take it out of the oven and spoon some of the mixture onto the skin.
4. Place it back into the oven and crank it full for 5-10 minutes (mine took 15 minutes of close watching but my oven is 100 years old).
WATCH IT CLOSELY PLEASE OR YOU’LL LOSE YOUR CRACKLE
5. Tap the top, it should start to sound ‘hard’. Take it out at this stage and let rest for 10 minutes.
Slow Cooker (Yep I know, it gets easier)
1. In the bottom of the slow cooker, pour the brine up until the point which you can place the pork belly in without the mixture touching the fat
2. Slow cook for 4-6 hours, or longer if on low. No worries on burning here. In fact it’s only going to get moist as all hell and be amazing.
3. Follow Directions from Oven Method steps 3-6 in a baking dish for the broil/crackling steps.
Slice and serve with some **asian greens, kelp noodles, zoodles and tahini ginger dressing
**Steam a mix of broccolini, bok choy, choy sum or any other asian green on a boiling pot for five minutes.
Meanwhile soak kelp noodles in a boil of hot water
In a jar mix 1/3 cup of olive oil, 1 tbsp tahini, 1 tsp fresh ginger, 1 chilli diced, squeeze of 1/2 lemon (or tsp Apple Cider Vinegar)
Shake in jar until tahini breaks down
Drain noodles, combine with veggies, pour over dressing