2 Day Char Siew Pork Belly

Cooking pork belly until juicy and tender is a process that cannot be rushed.

First the wrapped pork must be gently simmered then unwrapped and slowly panfried to draw out the top layer of fat from the skin and allow it to crip up. Once crisp, the pork belly is baked quickly in the oven to char the marinade.

2 star anise
1 tsp salt
1 tsp peppercorns
1 tsp cinnamon
1 tsp chinese five spice
1kg pork belly
vegetable oil for cooking
1 tbls finely chopped garlic
1 tbls finely chopped ginger
2 tbls hoisin sauce
1 tbls oyster sauce
1 tbls honey
2 tbls tomato ketchup
1 tbls rice wine

Grind the star anise, salt, peppercorns and cinnamon to a powder. Add the five spice. Score the skin of the pork, rub over the spices, then very tightly wrap the meat in cling film, to lock in the flavours during poaching. Wrap a number of times, making sure there is no air trapped inside. Without breaking the cling film, change direction by 90 degrees and wrap the pork again. Push out any air and seal well. Place the pork ina large saucepan and cover with water. Simmer at the lowest heat with the lid on for 3hours. (alternatively put in slow cooker covered with boiling water and cook on slow 8hours).  Meanwhile mix together the marinade for the pork and set aside until the pork belly is ready. At the end of the cooking time, remove the pork from the water and carefully take off the cling film, don’t worry if a little water has found its way in. Place the pork in a dish cover with a plate of board and weigh down with some tins to press. Leave overnight at room temperature. Next day cover with half the marinade, rubbing it into the meat and skin, place in fridge. When ready to cook, put the pork belly in a large non stick frying pan, add a touch of oil and over a low heat, cook for 25-30 minutes or until the skin is crispy. Preheat the oven to 220 C fan. Transfer the pork to a wire rack set over a roasting tin and rub with remaining marinade. Cook for 15-20 minutes until the marinade has charred round the edges, basting once during cooking. Remove from oven and rest for 10-15mins. Cut with very sharp knife into slices and serve with Asian greens and rice.

Recipe courtesy Gordon Ramsay – Great Escape Southeast Asia


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