Perfect Pork Belly
I’ve come across many ways of cooking pork belly in my professional career, as well as cooking for friends and family at home, but this technique (which is super simple!) probably packs the biggest wow factor across all methods I’ve tried. This would have to be my go to recipe, and if you try it at home, you’ll see why!
Shopping List – Master Stock
- 6 cups chicken stock
- 6 cups water
- 10 crushed garlic cloves
- 1 bunch coriander roots
- 1 stick of lemongrass – bruised
- ½ cup sweet soy
- 2″ knob ginger – sliced
- 1 orange – peel and juice
- 5 star anise
- 2 cinnamon quills
- 10 cloves
- 20 pepper corns
- 20ml fish sauce
- 180g brown sugar
- 2 whole chillis – split
Shopping List – Other
- 3 kg pork belly
Method – Twice Cooked Liquid Infused Pork Belly
The making of this dish is incredibly simple, however, it needs to be prepared in advanced
- Start by preparing whole pork belly by cutting off any rib bones that may be attached. It is preferable that your pork belly is not scored (but if it is, it isn’t an issue).
- Place pork belly in a sturdy baking dish/tray large enough to handle the belly as well as enough master stock to coat it completely.
- Combine all master stock ingredients in a large pot and bring to the boil. Simmer for 10 minutes.
- Remove solid ingredients from the stock and arrange around and under pork belly, then cover belly with master stock.
- Allow to cool, then let stand in the fridge for 24 hours.
- Strain and keep the remainder of the stock for a reduction (fancy gravy).
- Now the belly is ready for braising. Preheat oven to 150°C (fan-forced).
- Wrap tray tightly with foil and braise for 3 hours.
- Once cooked and slightly cooled, remove belly and press between two trays with weights so it compresses to a uniform height across the belly ( this step is optional but will present nicer and be easier to sear skin).
- During this time you can strain all the stock into a pot and reduce by approximately half.
- Once cooled, cut pork belly into desired portion sizes.
- Season skin of pork belly with salt and seal on a hot pan. Then place in a hot oven for 20mins or until thoroughly heated.
- Serve with reduced stock and preferred sides – we enjoyed ours with a white sweet potato mash infused with ginger, snow peas and sweet onion jam.
Recipe and photos by Michael Salmon