Braised pork belly

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

24 hours prior to cooking, take the belly and rub generously with the dry brine mix. Place fat side down on a baking tray lined with several pieces of paper towel, and put in the fridge overnight, uncovered.

Step 2

Preheat oven to 220c fan forced (250c per original recipe, burnt skin too quickly)

Step 3

Remove belly from fridge and scrape off any remaining brine. Pat the fat dry with a paper towel. Place the belly fat side up in roasting tray and place in oven - for 30 minutes per original recipe but watch closely for burning if skin is left on (may need to turn down from 15-20 minutes).

Step 4

Combine vinegar, sugar, oil, water, soy and fish sauce.

Step 5

After the belly has been cooking for 30 minutes OR sooner if skin is starting to overcook, reduce the oven temperature to 160c.

Step 6

Pour the liquid mixture into the base of the pan so it covers the meat but does not reach the fat, taking care not to get any liquid on the top of the belly. Gently add in the chili, garlic cloves, ginger and star anise.

Step 7

Bake for a further 2-2 1/2 hours until tender. For an optional finish, turn the broiler on and blast the fat for 5-10 mins (being careful not to let it burn).

Step 8

To serve, reduce some of the pan liquid in a small saucepan, and pour into a serving bowl. Place a piece of sliced belly in the bowl, and garnish with chopped shallot. Serve with rice and Asian greens.

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