brakes online ordering online ordering
food

Asian Pork Belly with Spinach Salad & Steamed Rice

Asian Pork Belly with Spinach Salad & Steamed Rice
Asian Pork Belly with Spinach Salad & Steamed Rice 

Extra virgin olive oil 88887 
Lemons BR1024 
Peeled Garlic BR1049
Red Chillies BR1127 
Ginger BR1134
Dark Soy Sauce 16285
Extended Life Vegetable Oil 33568 
Skin on Pork Belly BR2069
Star Anise
Ground Coriander 33597
Baby Spinach BR1158
Watercress BR1240
Red Onions BR1148
Long Grain Rice 533 
Plum Sauce 

Method 

Blend the olive oil, lemon juice, garlic and chilli, season to make the salad dressing.

Pre- heat oven to 240°C. Mix the grated ginger with the soy sauce and oil. Rub the mixture over the meat. Crush the star anise, add the coriander then season over the pork. Put on a rack in a tin and roast for 30 minutes. Turn the heat down to 160°C, add a cup of water to the tin and cook for a further 1½ hours.

Meanwhile prepare the salad with spinach, watercress and red onion.

Place one belly square on a plate, serve with the steamed rice and dressed salad leaves. The plum sauce is best slightly warmed and served separately so the pork stays crispy on the outside.