By Avalon Karatau
Pork Belly Down Under
I love Vietnamese pork belly as much as I love my own bush tukka. And who doesn't love platters over cooking for hours over hots stoves for Christmas? I believe in making things easy and quick when entertaining – guests can load up their own pork bun and eat it with their hands!.
All our recipe ideas can be found on our website www.craigmuirlakehouse.com/blog.
Ingredients 1kg piece boneless pork belly 2 tsp sesame oil 1 tbsp saltbush flakes 2 tsp Chinese five spice 2 tbsp hoisin sauce 2 garlic cloves, crushed 1 tbsp light soy sauce 1 1/2 cups Massel chicken style liquid stock 1/3 cup rice wine vinegar 1 tsp caster sugar 2 carrots, cut into long matchsticks 2 native leeks , thinly sliced 1 butter lettuce, leaves separated 4 baby pig face steams, quartered lengthways 3 green onions, cut into 10cm lengths 1 cup fresh sea celery sprigs 1 cup whole-egg mayonnaise 3 long red chillies, thinly sliced diagonally 8 baby Vietnamese rolls
Method.
Step 1 Preheat oven to 240C/220C fan-forced. Grease a medium roasting pan.
Step 2 Pat pork rind dry with paper towel. Brush with sesame oil. Sprinkle with salt bush. Place pork, rind-side up, in prepared pan. Roast for 30 minutes or until rind starts to crackle.
Step 3 Meanwhile, combine five spice, hoisin sauce, garlic, soy sauce, stock and 1 tablespoon vinegar in a jug.
Step 4 Reduce oven to 160C/140C fan-forced. Pour stock mixture around pork in pan (do not pour over rind). Bake for 1 hour 30 minutes or until pork is tender.
Step 5 Meanwhile, combine sugar and remaining vinegar in a medium bowl. Season with salt bush. Add carrot. Toss to combine. Set aside until required.
Step 6 Set pork aside for 10 minutes to rest. Strain pan juices into a small serving bowl. Skim off any fat from surface.
Step 7 Slice pork. Drain carrot. Place pork and carrot on a large serving platter with native leeks, lettuce, pig face, onion, sea celery, mayonnaise, chilli, bread rolls and pan juices. Serve.
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