Slow Cooked Pork & Chilli Spiced Pork Belly

Serves: 4 - 6

Cooking Time: 120 minutes


Quantity Ingredient
1kg Mt Mercer Pork Belly rind off
1 litre Water
50 g Sea Salt
200 ml Cranberry juice
250 g Plum sauce
2 Red chillies
150 g White sugar
4 cm Piece ginger, roughly chopped
  Olive oil
To serve Steamed baby buk choy
  Mini vegetable & noddle spring rolls

Method: Pre-heat oven 160°C

  1. Score the fat on the pork belly and trim.

  2. Combine the salt and water together and whisk to dissolve.

  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 hrs.

  4. Remove belly from the water and pat dry.

  5. 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 ½ hours.

  6. Remove and allow to rest.

  7. 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.

  8. 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.

  9. Serve on individual plates with baby buk choy and a vegetable spring roll in a pool of chilli spiced plum sauce.
Notes: 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.