1kg St Bernard’s Free Range Pork Belly
- 1 litre chicken stock
- 2 litres water
- 1/3 cup soy sauce
- 1/2 cup chinese cooking wine
- 1 Tbs maple syrup
- 1 cinnamon stick
- 1 dried chilli
- 4 star anise
- 4 cloves
- 2 garlic cloves, finely sliced
- 2 inch piece of ginger, roughly chopped
- 2 inch piece grapefruit peel
- 1 lebanese cucumber, finely sliced
- 1 cup mint leaves, roughly chopped or torn
- ½ cup coriander leaves
- 1 pink grape fruit, peel removed, segmented
- 3 radish, finely sliced
- ½ cup spring onion, finely sliced
- 1 cup snow peas, trimmed then cut diagonally in thirds
- 2 tsps ginger, julienned
- 1 red chilli, finely sliced
- 1/3 cup black vinegar
- 2 Tbs maple syrup
- 1 tsp soy
- 2 Tbs water
- 1 cup uncooked or approx 3 cups cooked rice
- 1. The night before you plan on eating the dish, put all the masterstock ingredients in a pot large enough to fit the belly. Bring to a boil and then add the belly, bring back to the boil and then turn down to a simmer. Simmer, uncovered, for 1 hour and 15 minutes. Turn off and allow the pork to cool in the cooking liquid. Remove and place on a tray, cover the skin with baking paper and then cover with a weighted tray (you can use kitchen weights or just canned food). Place in the fridge over night. This will press the pork belly nice and flat and make things easy tomorrow.
- 2. Reserve the masterstock by straining and then freezing and then next time you can just add enough water to cover your pork belly and away you go.
- 3. The following day, bring the pork to room temperature. Cut into 3-4 4 cm wide pieces. This will make it quicker to heat through and easier to get a crispy skin. Heat a medium fry pan to medium high heat and when nice and hot place the pork in, skin side down. You can use a pan and weights again to press it flat, if it is not sitting flat. Cook for 10 minutes, or until the skin is crispy, then turn and cook for a few minutes each side before finishing with the skin side down for a further 2 minutes.
- 4. Meanwhile, add the dressing ingredients to a small pot and bring to a boil, turn down to a simmer and reduce by ⅓.
- 5. Cook rice according to packet instructions, I prefer the absorption method.
- 6. Toss grapefruit segments and ginger together, this will ever so slightly pickle the fresh ginger. Place all other salad ingredients in a large bowl.
- 7. Once pork is crispy remove from the pan and res for 5 minutes. Then slice each piece into bite sized pieces (5mm-1cm thick). Add to the bowl with the salad ingredients, add the grapefruit and ginger and a squeeze of lime and toss.
- 8. Serve over rice with a drizzle of the sticky, reduced black vinegar dressing.