Servings: 8
Ingredients
2 ¼ pounds pork belly (skin & bones left on)
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spice bag:
1 teaspoon fennel seeds
1 teaspoon allspice seeds
1 teaspoon cloves
1 teaspoon black pepper
3 whole star anise
braising liquid:
1 cup port wine
1 cup sweet white wine
4 cups dry white wine
2 cups of apple juice
1 cup of brown sugar
2 inches fresh ginger, thinly sliced
1 leek, thinly sliced
1 bulb garlic, halved
1-2 quarts chicken stock (as needed to cover pork belly in roasting pan)
to assemble:
rice of choice, for serving
mango chutney, to garnish
sliced cucumbers, to garnish
kimchee, to garnish
fried egg (optional)
Directions
- Preheat oven to 275°F/130°C. Place pork belly in large roasting pan or ovenproof cooking pot. Set aside. In a spice bag or square of cheesecloth tied with kitchen string, combine spice bag ingredients.
- In a large bowl or vat, combine braising liquid ingredients. Pour liquid over belly in the roasting pan. Add spice bag and braise in oven for 10 hours or overnight.
- Remove belly from oven. When pork belly and braising liquid have cooled, refrigerate overnight.
- Preheat oven to 400°F/200°C. Remove the pork belly from liquid, discarding any fat, and portion into 1-inch cubes. Place cubes in a roasting pan, return to oven, and roast, turning occasionally for 20 to 25 minutes, or until crispy. While belly is roasting, pour about half of braising liquid through a sieve into a medium saucepan. Over high heat, reduce liquid until syrupy but not too salty.
- Remove pork belly from oven. Serve with rice, sauce, and garnish with mango chutney, cucumbers, kimchee, and top with a fried egg.
