Ingredients
- 1 whole pork belly (around 2 kg) skin on and scored at 1cm intervals.
- 100 ml soy sauce
- 250 ml cooking sake
- 60g fresh ginger, grated
- 1 head garlic, crushed
- 2 tablespoons hoisin sauce
- 6 star anise
- 3 teaspoons ground cinnamon
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Finely grated zest of 1 lemon
- Chilli oil
- 1kg carrots, peeled and halved lengthwise (for trivet).
- 4 teaspoons salt
Method
- Mix together sake, soy sauce, ginger, garlic, hoisin sauce, star anise and cinnamon. Place in a container or tray just big enough to hold the pork belly lying flat.
- Place pork belly skin side up on top of marinade and refrigerate uncovered for 24 hours to allow flavour to infuse and pork skin to dry out.
- When ready to cook, heat oven to 125 degrees Celsius. Place carrots on the base of an oven tray. Remove pork from marinade and place on top of carrots. Rub the skin with the olive oil, lemon juice, lemon zest and salt.
- Cook pork for 2 hours 30 minutes, then turn up to 180 degrees and turn on grill top. Cook until the pork skin is dark brown and bubbling. Keep your eye on it at this point because this can happen quickly. Remove from oven and rest for 10 minutes.
- Slice pork and serve with chilli oil. The carrots can be discarded or served as an accompaniment. I also serve it with coconut rice and an eggplant sambal.
Product used in recipe
- Lee Kum Kee - Hoi Sin Sauce Gluten Free
- Lee Kum Kee - Chilli Oil Chiu Chow
- Obento - Cooking Sake
