Crispy pork belly in fresh lettuce - Drop the mic ‘cause that’s a wrap! Low-carb, high fat and #JustDelicious.
Prep Time: 10 min + 2 hours refrigeration
Cook Time: 2 ½ hours
Serves: 4
| Ingredients: |
|
| 500 g | Eskort Pork Belly, skin on |
|
| salt |
|
| ground black pepper |
| 30 ml | brown sugar |
| 2 | red chillies, sliced |
| 1 | Star anise |
| 60 ml | soy sauce |
| 30 ml | star anise |
| 100 ml | water |
| 1 | cucumber, thinly sliced |
| 4 | spring onions, thinly sliced |
| ½ | green chilli, thinly sliced |
| 15 ml | rice wine vinegar |
| 2 cos | little gem lettuce heads |
|
| fresh mint |
| 30 ml | soy sauce, for drizzling |
| 1 | red chilli, chopped, for garnish |
Method:
-
Diagonally score the fat side of the pork belly with a sharp knife, being careful to not cut right through the skin.
-
Season pork belly generously with salt and pepper and sprinkle with the brown sugar.
-
Wrap tightly in cling wrap and refrigerate for at least 2 hours.
-
Preheat oven to 200°C. Unwrap pork and place on an oven tray.
-
In a bowl, mix together chillies, star anise, soy sauce, sesame oil and water and pour over pork belly.
-
Roast for 2 - 2½ hours, until skin is crispy and pork belly meat is tender.
-
In a bowl toss together cucumbers, spring onions, green chilli, wine vinegar and mint, set aside. T
-
ransfer pork to a cutting board and let it rest for 10 minutes.
-
Slice pork belly into thin slices, serve slices of pork on lettuce for wrapping and top with the cucumber salad and a drizzle of soy sauce and some fresh chopped chillis.
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- High pressure pasteurisation for superior product safety
