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Pork belly, twice cooked

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Prep Time: 50 minutes, plus overnight refrigeration
Servings: 4-6
Cooking Time: 3½ hours
Ingredients
  • 1.5kg - boneless pork belly, skin removed (see tip box)
  • - about 15ml olive oil
  • - BRAISING LIQUID
  • 1 - small onion, roughly chopped
  • 3 - cloves of garlic, bruised
  • 5ml - each fennel and coriander seeds, roasted
  • 3 - sprigs oregano
  • a pinch - of chilli flakes
  • 500ml - natural sweet wine
  • 100ml - white balsamic vinegar
  • - GLAZE
  • 250ml - reserved braising liquid
  • 30ml - honey
  • 15ml - Worcestershire Sauce
  • - a splash of fish sauce (optional)
Method
Serve the sticky pork belly with garlicky potato mash, crispy fried chickpeas and chunky tzatziki with pita breads for a Greek-inspired feast. Alternatively, choose your favourite starch.

1 Preheat the oven to 160°C. Slice the pork belly into quarters and place snugly in a roasting dish. Add the braising liquid ingredients, cover with a lid or foil and roast for 3 hours.

2 Remove the pork from the oven and allow it to cool. Remove it from the stock (strain this liquid through a sieve and set aside) and place it on a tray lined with cling film. Cover with another layer of cling film and place another baking tray or chopping board on top; weigh it down with tinned food. Refrigerate this stack overnight.

3 To make the glaze Mix all the ingredients together in a small saucepan and cook over high heat, stirring until reduced by half.

4 To glaze the pork Slice each pressed pork belly quarter into 3 pieces; you’ll end up with 12 pieces. Heat the oil in a heavy-based pan and sear the meat until golden-brown all over. Baste with the sauce and sauté until caramelised.

[CRISPY CRACKLING]
Ask your butcher to remove the skin of the pork belly for you. To make delicious pork crackling, cut the skin into strips using sharp kitchen scissors. Sprinkle with salt and refrigerate open for about an hour, or even overnight. This dehydration helps the crackling to crisp up. When you’re ready to cook the crackling, spread the strips on a baking tray and bake at 200°C until golden-brown and crispy.

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