Send to a friend Crispy Pork Belly with Asian Slaw and Hoisin Dressing

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Posted by Al Brown in Al's latest recipe, 2010.04.13

Pork belly seems to have taken over from the lamb shank as a standard fare on restaurant and café menus up and down the country. And for good reason, as the combination of flavour and texture of delicious crisp crackling and slow cooked moist pork is truly extraordinary. Gus at Harringtons prides himself on sourcing only first class free range pork and the proof is definitely in the taste. Roasted pork belly is rich and the Asian style coleslaw acts as a cleansing side dish as well as a great foil for the richness. I serve this as is or sometimes encase the pork belly and slaw inside some flour tortilla wraps.

Step 1. Pork Belly

Ingredients….

2 kg Harringtons Pork Belly
2 Tbsp flakey sea salt
3 cups European Gourmet chicken stock
2 whole star anise
6 cloves
1 cinnamon quill
1 to 2 red chilli from Cuba Fruit Mart (seeds removed optional)
30gms ginger root from Cuba Fruit Mart (thinly sliced)

Method….

Pre heat oven to 160 degree’s. Score the skin of the pork belly with a sharp knife (I use a Stanley knife), then rub in the salt. Next place the pork into a suitable sized, high sided roasting dish. Add chicken stock along with the star anise, cloves, cinnamon, fresh chilli and ginger to the pan. Cover with tin foil and place roasting dish on the stovetop for 5 or so minutes until the stock is boiling, then place in the oven and bake for 1 ½ hours. The meat should be tender and moist. Now remove the foil and place the roasting pan under the grill to crackle the skin. Once crisp, remove and keep warm.

Step 2. Hoisin Dressing

Ingredients…

3 Tbsp rice wine vinegar
2 Tbsp hoisin sauce
2 tsp sugar
1 tsp sesame oil
½ cup canola oil (or similar)
Salt and pepper

Method….

To make the dressing, place rice wine vinegar, hoisin and sugar in a medium sized bowl. Whisk together until combined. Next, pour the canola oil into the vinegar mix while whisking vigorously. Finally whisk in the sesame oil and season to taste. Refrigerate until required.

Step 3. Asian slaw

Ingredients…

6 cups of Wairarapa Eco Farm chinese cabbage (thinly sliced)
3 cups of Cuba Fruit Mart carrots (grated or thinly sliced)
4 Farmers Fresh spring onion (thinly sliced)
1 to 2 hungarian chilli (or similar, desseded, finely chopped)
1 cup unsalted roasted peanuts (rough chop)
2 cups Te Manaia mung bean shoots
½ cup Cuba Fruit Mart coriander leaves (finely chopped)
½ cup More Herbs mint leaves (finely chopped)

Method….

Place all the ingredients in a large mixing bowl, and with clean hands gently mix through.

Step 4. Plating and Serving

Ingredients…

Crispy Pork Belly
Asian Slaw
Hoison Dressing

Method…..

With a sharp knife, carve the pork belly into thick pieces. Dress the Asian slaw to your taste with the hoison dressing, and serve along side.

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