Crispy Roast Pork Belly with Asian Dipping Sauce

This recipe is a cracker. Salty, sweet, crunchy pork belly served with a cucumber and carrot asian dipping sauce is just sublime. As the crackle cracks the fusion flavours explode in your mouth. The best part of this recipe is that it looks very complex but it’s very easy to prepare. Once you’ve made it once, it’ll become a regular on your menu.

You only need a few key ingredients to make this gourmet meal.

Ingredients

• Pork belly
• Red Bird’s Eye Chilies\
• Carrots
• Cucumber
• Fresh Coriander – roots and leaves
• Ginger
• White Vinegar
• Caster Sugar
• Fish Sauce

3 Key Steps to getting your pork crackly perfect

1. Always check that the ratio of pork to skin is good with an even layer of fat throughout
2. Score the skin using a stanly knife and that the blade is very sharp so you can cut through the layer of skin to fat easily
3. Pour boiling water over the pork to render the fat and then make sure that you pat the pork dry
4. If your’e battling to get the right crack in your crackling, stick it under the grill for a few minutes. Watch this carefully to make sure you don’t singe or burn the crackling.
5. Put your veges into the dipping sauce just before serving to keep them fresh, crispy and packed with flavour

Print Recipe

Crispy Roast Pork Belly with Asian Dipping Sauce

Dinner – Fusion, Contemporary

By Mrs Robinson – Serves: 6

Prep Time: 30 minutes – Cooking Time: 1 hour – Total Time: 1.5 hours

Salty, sweet, crunchy pork belly served with a cucumber and carrot asian dipping sauce is just sublime. As the crackle cracks the fusion flavours explode in your mouth. The best part of this recipe is that it looks very complex but it's very easy to prepare. Once you've made it once, it'll become a regular on your menu.

Ingredients

• Ingredients
• 1.5kg Pork Belly (ideally with low fat)
• 50g Maldon Salt & Table salt (50:50 mix)
• 2 Red Eye Chillies chopped
• 2 Carrots
• 2 Cucumbers
• 1 Bunch Fresh Coriander
• 50g Ginger
• 1 cup Caster Sugar
• 2.5 Tablespoons Fish Sauce
• 2 Cups White Vinegar

Instructions

Pork Preparation

1

Preheat the oven to 250 degrees celcius

2

Score Pork belly using a very shark knife (even a Stanley knife from Dad’s tool box!!)

3

Lay pork on flat grate over the basin and pour boiling water over the belly to render the fat

4

Pat the dry pork with kitchen towel. It is important to get it as dry as possible

5

Rub salt onto skin of pork belly ensuring it gets into the score marks

6

Place on top of a grill your baking tray and put into oven to bake for 40-60 minutes ( time is dependent on the thickness of your belly)

Dipping Sauce Preparation

7

Add 2 cups of white vinegar to a medium size pot

8

Add the sugar and bring to boil over low heat, while stirring constantly to dissolve the sugar

9

Once boiling reduce the heat or take off the heat until the pork is almost ready for serving

10

Just before serving reheat the sauce and add the vegetables stirring until just heated through

To serve:

11

Cut the pork belly into 1-2 cm bit size pieces

12

Serve with Jasmine Rice

13

Ladle the dipping sauce into individual ramekins

14

Pork can be dipped into the sauce or it can be poured over the pork - you have choices

Notes

The pork must be as dry as you can get it before rubbing in the salt. The dipping sauce is packed with vegetables and can be poured over the pork directly.