- 300g Pork belly
- Red Capsicum (diced)
- Brocholini cut into halves
- Bok choy sliced down the middle. Keep leaves separate
- 2 cloves of Garlic (chopped and minced)
- Garlic and Chilli sauce
- White or brown rice (brown rice healthier but nice either way)
- Salt Reduced Soy Sauce
- Oyster Sauce
- Himalayan Salt
- Half onion, chopped
- Extra virgin olive oil
- Extra virgin olive oil spray
- To marinade pork- Place in a bowl 2 garlic cloves (minced), 2 tsps Garlic and Chilli Sauce, 1 tbsp oyster sauce and 2 tbsp Salt Reduced Soy Sauce. Season with salt and pepper and mix. Place in a rectangular dish.
- Pat down pork belly to soak up any moisture. Pierce the rind several times with a sharpe knife. Place pork belly in rectangular dish, making sure the liquid doesn't cover the rind (crackling part). Refrigerate over night or between 2 to 5 hrs
- Cook the pork belly- Pour about 3cm water into a roasting dish with a rack/wire on top. Place pork on the wire rack, spraying the rack with olive oil spray prior to laying the pork on top. Pour some extra olive virgin oil over the top of the rind and spread with hand. Sprinkle a very generous amount of Himalayan salt over the top of the rind.
- Cook pork on fan based oven at 200°. Preheat prior to cooking. Cook for 20 minutes. Check rind and put more oil and salt on top. Rotate and cook for a further 20 minutes.
- Change setting in oven to grill and grill for about 10-20 minutes, checking at intervals to make sure the rind/crackling doesn't burn. Once golden brown and bubbling, take out and let cool.
- Once cooked, slice into 1cm cubes
- Begin to cook the greens. Heat a frying pan on high and add oil. Add onion and cook until golden brown. Add in capsicum and cook for a further 5 minutes. Add Brocholini and cook for a further 5 minutes, tossing as you go. Add bok choy stems (leave the leaves for later), add 1 tbsp oyster sauce and 1 tbsp salt reduced soy sauce and stir. Add 1 tsp Garlic and Chili Sauce and stir, continuously tossing. Add bok choy leaves at the last minute.
- Add in the reserved pork belly and stir, ensuring the pork belly is warm.
- Serve with rice per packet instructions
Product used in recipe
- Lee Kum Kee - Salt Reduced Soy Sauce