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Glass Crackling Pork Belly Recipe

Glass Crackling Pork Belly Recipe

INGREDIENTS
1kg boneless pork belly
1/4 cup salt
1 tablespoon Chinese five spice powder
1/4 teaspoon ground cinnamon
1/4 cup sherry or white wine vinegar
1/4 cup light soy

TOOLS
For weighting the belly during cooking, use a brick wrapped in aluminium foil. Or a flat heavy cast iron plate

METHOD
Drying the skin (this process will make the skin very crisp and glass like)
Lightly score skin side of the belly with the edge of a very sharp knife about 2cm making a cross both ways.  Sprinkle 1/2 the salt on top of the skin and refrigerate for 2 hours to draw out any excess moisture. Wipe dry with a clean cloth.

Preparing the belly
Place the pork belly skin down on a tray lined with silicon paper (or foil) and check that all of the skin is be flat. Trim the meat if necessary to make sure it is level and of even thickness so the weight will keep it flat on the baking tray.

Marinating the belly
Turn over and stab holes in the meat. Rub in the five spice, cinnamon, remaining salt, vinegar and soy. Place skin side up to keep dry and marinate for 1 hour.

Cooking the belly
Pre-heat oven to 180’C. Place pork belly skin side down on the silicon paper, top with another piece of silicon paper, then a  layer of aluminium foil, followed by a flat tray and finally by a brick wrapped with foil (or other heavy object). Cook the belly in pre heated oven for about 1hour, rotating the belly around so it cooks evenly. If the skin is crispy and hard when you touch, it’s ready. Otherwise, increase the heat to 200’C and cook until the skin is glass-like and crackling – this may take a little longer. Remove the belly and rest on a rack before cutting.

Accompaniments
Serve with fruit chutneys or caramelised & spiced fruits such as apple, pears, quince or stone fruits when in season. Refreshing with a salad such as Coleslaw, Apple salad, pickles or rocket and fennel salad. Or try a tangy sauce of Pomegranate molasses, citrus reduction, aged balsamic, vinaigrette or Thai style dressing.

Credits Adapted from a recipe by chef Michael Moore.

More pork recipes here:

Chinese Lacquered Pork Belly

Lechon Sa Hurno: Oven Roasted Crispy Pork Belly

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.

A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.

Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted seven television series including Lyndey Milan’s Taste of Australia currently on 7TWO on Sundays at 1.30pm. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!

Fresh with Lyndey Milan can be heard on 2UE 954’s Lunchtime Lowdown from 2 – 3pm every Thursday.

In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards.

She is also the Food editor of TheCarousel.com

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