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.