SLOW COOKED PORK BELLY WITH CHILLI

Slow Cooked Pork Belly With Chilli image

Provided by JustJanS

Categories Pork

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 kg pork belly, rind off
1 liter water
50 g sea salt
200 ml cranberry juice
250 g plum sauce
2 red chilies
150 g white sugar
4 cm piece ginger, roughly chopped
olive oil

Steps:

Score the fat on the pork belly and trim.
Combine the salt and water together and whisk to dissolve.
Place the pork belly into a shallow non-metallic dish. Pour over the salted water, cover and allow to sit covered in the refrigerator for 8 - 24 hours.
Remove belly from the water and pat dry.
Pre-heat oven 160C.
Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. Cook in the pre heated oven for 1 ½ hours.
Remove and allow to rest.
Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes.
Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes. Place the pork belly squares into the pan, fat side down and sear for 2 minutes. Turn and brown on the other side. Drizzle over a little sauce to glaze.
Serve on individual plates with steamed Asian greans.
Note: pork may also be served sliced on a large platter for entertaining. Pork belly may also be roasted without soaking if you are short on time.