A warm fire isn't the only crackling we're keen on this season. This succulent, Asian-style pork belly recipe is winter feasting done right.
Method
1. Score the pork skin at 1 cm intervals, being careful not to go all the way through to the flesh. Rub the skin with sea salt, then leave uncovered in the fridge to draw out any moisture for 2 hours, or overnight if you prefer.
2. Preheat the oven to its highest setting. Dry the pork thoroughly with kitchen paper, then rub it with oil. Roast for 10 minutes, then reduce the oven temperature to 230°C (210° fan) | 450F | gas 8 and roast for another 10 minutes.
3. Reduce the oven temperature to 200°C (180° fan) | 400F | gas 6 and roast the pork for 1 hour 30 minutes, then reduce it to 170°C (150° fan) | 325F | gas 3 for the final 30 minutes.
4. Meanwhile, make the soy dressing. Put the soy sauce, sugar and sesame oil in a small saucepan, Stir over a medium heat to dissolve the sugar, then bring the mixture to the boil. Take the pan off the heat and stir in the gochujang, sliced chillies and crushed garlic. The dressing can be served warm or cold.
5. When you're ready to serve, cut the pork into individual ribs and drizzle over a little of the dressing. Garnish with lime wedges and coriander and serve with steamed green vegetables and the rest of the soy dressing on the side.
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Serves:
6
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Time needed:
4 hrs 45 mins
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Difficulty
Easy
Ingredients
- 2 1/2 kg pork belly ; on the bone
- 1 tbsp fine sea salt
- 2 tbsp vegetable oil
- For the dressing:
- 150 ml light soy sauce
- 175 g caster sugar
- 1 tbsp sesame oil
- 1 tsp gochujang
- 4 red chillies; thinly sliced
- 3 cloves garlic; crushed
- To serve:
- steamed green vegetables
- lime wedges
- fresh coriander
