This is a variation of a recipe from the cookbook Delicious - Home Cooking. I followed the recipe and everything was fantastic except for the peanut relish. It was quite awful to be honest. I have omitted it from this recipe and have added a Satay Sauce. It works very well with the steamed Asian greens with a bit of soy sauce and a splash of flavoured oils.
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INGREDIENTS:
1.5 kg boneless pork belly, skin on
Olive oil to rub
1 Tbs sea salt
Steamed Asian greens, to serve
Satay sauce (From Complete Asian Cookbook - Charmaine Solomon)
6 Tbs peanut butter (smooth or crunchy)
1 cup water
1 tsp minced garlic
1/4 tsp dried chilli flakes
2 tsp palm sugar
2 Tbs dark soy sauce
lemon juice to taste
1/2 tsp shrimp paste
Coconut milk for thinning
METHOD:
Preheat the oven to 100C.
Score the pork skin and fat in a criss-cross pattern without cutting into the meat.
Place pork on a rack in the sink and pour over a kettle of boiling water (this will result in crisp crackling)
Dry well with paper towel, then rub the pork skin with the oil and 1 tablespoon of sea salt.
Place the pork, skin-side up, on a rack set in a roasting pan and pour 200 ml water.
Roast for 8 hours or until very tender.
Increase the oven to 220C.
Roast the pork for a further 20 minutes or until the crackling is crisp.
Meanwhile, make the satay sauce and steam the greens.
For the sauce, put peanut butter and water in a saucepan and stir over gentle heat until mixed.
Remove from heat and add all the other ingredients.
It will be necessary to add some coconut milk to make the paste a thick, pouring consistency.
After doing so, check seasonings and add more salt and lemon juice if needed.
Warm the sauce before serving.
To serve, slice the pork belly, garnish with coriander leaves and serve with the steamed Asian greens and satay sauce.
SERVES 4 - 6
1.5 kg boneless pork belly, skin on
Olive oil to rub
1 Tbs sea salt
Steamed Asian greens, to serve
Satay sauce (From Complete Asian Cookbook - Charmaine Solomon)
6 Tbs peanut butter (smooth or crunchy)
1 cup water
1 tsp minced garlic
1/4 tsp dried chilli flakes
2 tsp palm sugar
2 Tbs dark soy sauce
lemon juice to taste
1/2 tsp shrimp paste
Coconut milk for thinning
METHOD:
Preheat the oven to 100C.
Score the pork skin and fat in a criss-cross pattern without cutting into the meat.
Place pork on a rack in the sink and pour over a kettle of boiling water (this will result in crisp crackling)
Dry well with paper towel, then rub the pork skin with the oil and 1 tablespoon of sea salt.
Place the pork, skin-side up, on a rack set in a roasting pan and pour 200 ml water.
Roast for 8 hours or until very tender.
Increase the oven to 220C.
Roast the pork for a further 20 minutes or until the crackling is crisp.
Meanwhile, make the satay sauce and steam the greens.
For the sauce, put peanut butter and water in a saucepan and stir over gentle heat until mixed.
Remove from heat and add all the other ingredients.
It will be necessary to add some coconut milk to make the paste a thick, pouring consistency.
After doing so, check seasonings and add more salt and lemon juice if needed.
Warm the sauce before serving.
To serve, slice the pork belly, garnish with coriander leaves and serve with the steamed Asian greens and satay sauce.
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| You can see the peanut relish in this picture. It was dry and not too tasty. Next time I cook it I will be serving it with satay sauce. I can see how peanuts go very well with the rest of the ingredients, and I think it is going to be a winner. |
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The crackling was superb, the best one I have made so far and the meat was soo tender. Yum 😍!  |
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