Asian-style Pork Belly Strips
Serves
4
Preparation 15-20minsminutes
Cooking Time 50-60minsminutes
Ingredients
800 g 800 pork belly
Salt
200 ml 200 Chang’s Crispy Noodle Dressing
1 Tbsp 1 sweet chilli sauce
1 tsp 1 sesameoil
1/2 Tbsp 1/2 soysauce
2 cups 2 jasminerice
1/2 1/2 bunch shallots
1 1 bunch gailan or choysum
1/2 1/2 bunch coriander
Cooking oil
Method
- Preheat oven to 220°C.
- Pat dry pork belly and remove skin using sharp knife. Place skin side down. Make incision at edge of skin and meat, keeping blade of knife close to skin, then work your way across entire belly.
- Score skin and season with salt. Place on baking tray lined with baking paper and place into preheated oven for 45 minutes until crispy and golden brown. (Use grill function in oven towards end for more crispness if necessary.)
- Cut pork belly into 1cm slices and place in bowl. Add Chang’s dressing, sweet chilli sauce, sesame oil and soy sauce. Mix well and set aside for a few minutes to marinate.
- Cook jasmine rice according to packet instructions.
- Finely slice tips of shallots and cut rest of shallots into 3cm batons. Cut the gai lan or choy sum into 3 pieces. Wash and finely slice coriander. Set aside.
- Bring small pot of salted water to boil.
- Bring large frying pan to high heat, drizzle with cooking oil, add pork belly strips. Cook for 1-2 minutes. Add shallot batons and cook for few minutes.
- Add all remaining marinating sauce to pan and ¼ cup of water. Bring to boil and cook for 7-10 minutes until caramelised and thickened.
- Place greens into boiling water and cook for 2 minutes. Drain well and serve as side dish with pork.
- Remove skin from oven, set aside on top of paper towel to cool and break down into small pieces.
- Serve pork belly with pan sauce, pork crackling, Asian greens and steamed rice. Add fresh chilli if desired
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