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Spiced roasted pork belly with chilli caramel and green apple and ginger salad recipe
- Cuisine: Modern Asian
- Serves 6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Teage-Ezard, award-winning chef and restauranteur. More Teage Ezard recipes
Ingredients
Pork
400 ml (13 fl oz) Shao Xing wine
100 ml (3 ½ fl oz) light soy sauce
60 g (2 oz) white sugar
1 head garlic, peeled and bruised
2.5 cm (1 in) piece ginger, bruised and roughly chopped
2 cinnamon sticks, broken
6 star anise
5 cardamom pods, cracked
1 kg (2 lb) pork belly
500 ml (1 pint) vegetable oil
4 tablespoons sea salt
Salad
1½ tablespoons Stones green ginger wine
1 tablespoon lemon juice
1 tablespoon shaved palm sugar
2 medium green apples, flesh shredded
1 large red onion, finely sliced into rings
2 long red chillies, seeded and finely sliced lengthways
2.5 cm (1 in) piece ginger, finely shredded
½ cup coriander (cilantro) leaves
1 cup Chilli Caramel
Preparation
The longer you marinate the pork, the more the fl avour of the spices intensifi es. Marinate overnight at least, although several days is even better.
Pork
In a large bowl combine the Shao Xing wine, soy and sugar and whisk until the sugar dissolves. Add the garlic, ginger, cinnamon, star anise and cardamom. Dip each side of the pork in the marinade to make sure it is thoroughly coated, then leave it in the bowl skin-side up and refrigerate for at least one night. Leave the pork uncovered to allow the skin to dry out.
Heat the oil in a wok to 180°C (350°F). Remove the pork from the marinade (reserving the marinade) and pat it dry with paper towel. Lower the pork into the oil skin-side down and fry without turning until the skin is covered in air bubbles (3–5 minutes). Remove from the oil and drain on paper towel.
Preheat the oven to 140°C (275°F). Transfer the pork skin-side up to an ovenproof dish. Strain the marinade, discarding the solids, and pour it around the pork. Season the skin of the pork with the salt and roast for 1½ hours.
Salad
Combine the ginger wine, lemon juice and palm sugar in a mixing bowl, stirring until the sugar dissolves. Add the shredded apple and toss it immediately to stop the apple going brown, then add the remaining ingredients and combine.
To serve
Use a sharp knife to cut the crackling off the roasted pork. Slice the pork, arrange the meat on a serving plate and drizzle it with chilli caramel. Serve the crackling and salad on the side.
Recipe from Lotus: Asian Flavours by Teage Ezard with photographs by Greg Elms. Published by Hardie Grant Books.
If you enjoyed this Spiced roasted pork belly with chilli caramel and green apple and ginger salad recipe then browse more Modern Australian recipes, Modern Asian recipes, meat recipes, manuela darling-gansser recipes, teage ezard recipes and our most popular hainanese chicken rice recipe.
Modern Asian Restaurants
Displaying 10 of 378 Modern Asian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Harry's Singapore Chilli Crab | Sydney | |
| 2. | The Chairman and Yip | City | |
| 3. | Timmy's Kitchen | Manuka | |
| 4. | Taste of Asia | North Hobart | |
| 5. | Viet Hoa | Perth | |
| 6. | Petaluma's Bridgewater Mill | Bridgewater | |
| 7. | House of Chow | Adelaide | |
| 8. | Imperial Peking | St Peters | |
| 9. | Indochina Thai Restaurant | Unley | |
| 10. | Phuket | Glenelg |
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Hot Tips
Toasting spices
Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Glossary
Dovme Biber
An essential ingredient in Turkish cooking. Dovme Biber is semidried, crushed chilli. Look for one that is slightly oily.
