Jason King
AmyHuangAsian Inspired Pork Belly with Braised Greens
August 29th 2011 20:53
Finally the house is unpacked and life is slowly resuming to some sense of normality but it's all changed for me now. New house, new job, new car, new flatmate, even my cat feels like he has changed in some way and become less feral 
.
I had the first official housewarming dinner party the other night with new flattie, Chrissie, and great friends Jack and Rosie. And I had a hankering to cook Pork Belly with an Asian influence as the christening dish .
While pork belly is easy to cook the crackling is "a work of art" as my friend Jack would say. This is only my second cooking of pork belly and my first was a roaring success of crackling while this one was so so. This one has a recipe which requires you to grill the belly for about 7mins. I did closer to 10 and only 2 out of the 4 ended up with good crackling. Next time - the crackling will be removed separately and grilled for a good 15mins of no mercy heat.
While it was not my best with the crackling the belly was sensational and it was seriously the BEST sauce I have ever made. Such delicious combinations of flavours had a lot of oohing going on.
What You Need:
1.2kg piece pork belly
2 cups chicken stock
1.5 tbsp dark soy sauce
1.5 tbsp light soy sauce
1 tbsp yellow rock sugar (I used brown sugar but would have used castor if I had it - if you can find it the yellow rock sugar is available in Asian grocers)
1 cinnamon stick
3 star anise
1 strip orange peel (just use a veggie peeler and peel off the peel of one whole orange)
1 bunch choy sum, ends trimmed, coarsely chopped (as the veggies shrink so much use the biggest bunches you can find at the shops)
1 bunch chinese broccoli, ends trimmed, coarsely chopped
Steamed jasmine rice, to serve
What You Need to Do:
1) Preheat oven to 160°C. Place the pork, skin side up on a clean surface. Use a small sharp knife to score the skin. Drizzle with oil and season well with salt and pepper. Place in a roasting pan and pour cup (125ml) of the chicken stock around the pork.
2) Cover with foil and roast for 1 hour 30 minutes.
3) Remove the foil and roast for a further 30 minutes or until meat is tender. Remove from heat and top the pork with a roasting pan to flatten. Set aside to cool slightly.
4) Meanwhile, combine the soy sauce, sugar, cinnamon, star anise, orange and remaining stock in a large saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook for 10 minutes or until aromatic. Remove from heat and set aside to infuse.
5) Preheat grill on high. Use a sharp knife to cut pork into four 12cm squares. Place in a clean roasting pan, skin side up. Drizzle with extra oil and season with salt (lots of it and use the coarsest stuff you have - sea salt is best). Cook under grill for 5-7 minutes or until skin is golden brown and crisp.
6) Heat a wok (or large pan) over high heat. Add the choy sum, chinese broccoli and half the chicken stock mixture and stir-fry for 2-3 minutes or until choy sum and broccoli start to wilt. Remove from heat.
7) Divide the Asian greens and rice among shallow serving bowls. Top with pork and drizzle with chicken stock mixture.
8) Serve asap and enjoy it with either a nice Chardonnay or a Grenache
.I had the first official housewarming dinner party the other night with new flattie, Chrissie, and great friends Jack and Rosie. And I had a hankering to cook Pork Belly with an Asian influence as the christening dish .
While pork belly is easy to cook the crackling is "a work of art" as my friend Jack would say. This is only my second cooking of pork belly and my first was a roaring success of crackling while this one was so so. This one has a recipe which requires you to grill the belly for about 7mins. I did closer to 10 and only 2 out of the 4 ended up with good crackling. Next time - the crackling will be removed separately and grilled for a good 15mins of no mercy heat.
While it was not my best with the crackling the belly was sensational and it was seriously the BEST sauce I have ever made. Such delicious combinations of flavours had a lot of oohing going on.
What You Need:
1.2kg piece pork belly
2 cups chicken stock
1.5 tbsp dark soy sauce
1.5 tbsp light soy sauce
1 tbsp yellow rock sugar (I used brown sugar but would have used castor if I had it - if you can find it the yellow rock sugar is available in Asian grocers)
1 cinnamon stick
3 star anise
1 strip orange peel (just use a veggie peeler and peel off the peel of one whole orange)
1 bunch choy sum, ends trimmed, coarsely chopped (as the veggies shrink so much use the biggest bunches you can find at the shops)
1 bunch chinese broccoli, ends trimmed, coarsely chopped
Steamed jasmine rice, to serve
What You Need to Do:
1) Preheat oven to 160°C. Place the pork, skin side up on a clean surface. Use a small sharp knife to score the skin. Drizzle with oil and season well with salt and pepper. Place in a roasting pan and pour cup (125ml) of the chicken stock around the pork.
2) Cover with foil and roast for 1 hour 30 minutes.
3) Remove the foil and roast for a further 30 minutes or until meat is tender. Remove from heat and top the pork with a roasting pan to flatten. Set aside to cool slightly.
4) Meanwhile, combine the soy sauce, sugar, cinnamon, star anise, orange and remaining stock in a large saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook for 10 minutes or until aromatic. Remove from heat and set aside to infuse.
5) Preheat grill on high. Use a sharp knife to cut pork into four 12cm squares. Place in a clean roasting pan, skin side up. Drizzle with extra oil and season with salt (lots of it and use the coarsest stuff you have - sea salt is best). Cook under grill for 5-7 minutes or until skin is golden brown and crisp.
6) Heat a wok (or large pan) over high heat. Add the choy sum, chinese broccoli and half the chicken stock mixture and stir-fry for 2-3 minutes or until choy sum and broccoli start to wilt. Remove from heat.
7) Divide the Asian greens and rice among shallow serving bowls. Top with pork and drizzle with chicken stock mixture.
8) Serve asap and enjoy it with either a nice Chardonnay or a Grenache
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It was a sensational christening meal Helen!!
If you get the crackling right on this one it will be HEAVEN.