Slow Cooked Pork Belly With Chilli

1. 1

   Score the fat on the pork belly and trim.

2. 2

   Combine the salt and water together and whisk to dissolve.

3. 3

   Place the pork belly into a shallow non-metallic dish. Pour over the salted water, cover and allow to sit covered in the refrigerator for 8 - 24 hours.

4. 4

   Remove belly from the water and pat dry.

5. 5

   Pre-heat oven 160C.

6. 6

   Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. Cook in the pre heated oven for 1 1/2 hours.

7. 7

   Remove and allow to rest.

8. 8

   Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes.

9. 9

   Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes. Place the pork belly squares into the pan, fat side down and sear for 2 minutes. Turn and brown on the other side. Drizzle over a little sauce to glaze.

10. 10

    Serve on individual plates with steamed Asian greans.

11. 11

    Note: pork may also be served sliced on a large platter for entertaining. Pork belly may also be roasted without soaking if you are short on time.

* Per serving · 4 servings · Values may vary.