Twice cooked pork belly Ingredients: 1 kg whole belly pork 6 star anise 2 onions, peeled and sliced 1 teaspoon sea salt 3 teaspoons vegetable oil Water Sauce ½ cup brown sugar 1 cup chicken stock ⅓ cup red wine vinegar ½ cinnamon stick Juice of 1 orange 3 strips orange peel Method Score the skin of the pork belly with a very sharp knife. Rub oil over pork belly. Rub sea salt into the pork skin and set aside for a few minutes. Preheat oven to 250°C. In a deep roasting pan, place the onion, star anise and approximately 1 cup of water. Place pork belly onto a wire rack which fits into the roasting pan and place over onion and star anise mixture. Cook for 30 minutes. Reduce the oven temperature to 150°C and slow cook for 2 hours. Remove from oven. Do not baste the pork during cooking. Reserve pan juices, fat skimmed off. Set onions aside for serving. Reserve star anise. When ready to serve, place into oven at 160°C and cook for 1 hour. During the last 10 minutes, increase temperature to 220°C and place pork near the top of the oven, so that the skin browns and crisps. Do not allow to burn. Sauce: In a small saucepan, place sugar, vinegar, reserved star anise, cinnamon and pan juices. Cook, stirring over medium heat, until the sugar has dissolved. Bring to the boil and simmer for 5 minutes or until syrupy. Stir in chicken stock and simmer for another 5 minutes or until slightly reduced. Add the orange juice and peel, reduce the heat to low and simmer gently until syrupy. Season to taste.
Posted on: Fri, 16 Aug 2013 05:45:11 +0000
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