Asian Style Pork Belly Strips
Prep time: 15-20 mins
Cooking time: 50-60 mins
Serves: 4
Ingredients
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800g Pork Belly
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200ml Chang’s Crispy Noodle Dressing
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1 Tbsp Sweet Chilli Sauce
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1 tsp Sesame oil
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½ Tbsp Soy sauce
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2 Cups Jasmine rice
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½ Bunch Shallots
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1 Bunch Gai Lan or Choy Sum
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½ Bunch Coriander
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Cooking oil
- Salt
Method
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Preheat the oven to 220°C.
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Pat dry the pork belly and remove the skin using a sharp knife. Place the skin side down. Then make an incision at the edge of the skin and the meat, keeping the blade of the knife close to the skin, then work your way across the entire belly.
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Score the skin and season with salt. Place on a baking tray lined with baking paper and place it into the preheated oven for 45 minutes until crispy and golden brown. (Use the grill function in the oven towards the end for more crispness if necessary.)
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Cut the pork belly into 1cm slices and place them into a bowl. Add the Chang’s dressing, sweet chili sauce, sesame oil, and soy sauce. Mix well and set aside for a few minutes to marinate.
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Cook the rice according to the packet instructions.
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Finely slice the tips of the shallots and cut the rest of the shallots into 3cm batons. Cut the Choy Sum or Gai Lan into 3 pieces. Wash and finely slice the coriander. Set aside.
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Bring a small pot with salted water to a boil.
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Bring a large frying pan to high heat, drizzle with some cooking oil, and add the pork belly strips. Cook for 1-2 minutes on each side until golden brown. Then add the shallot batons and cook for a couple of minutes.
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Add all the remaining marinating sauce to the pan and ¼ cup of water. Bring to a boil and cook for 7-10 minutes until caramelized and thickened.
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Place the greens into the boiling water and cook for 2mins. Drain well and serve as a side dish with the pork.
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Remove the skin from the oven set aside on top of paper towel to cool and break down into small pieces. Serve pork belly with the pan sauce, pork crackling, Asian greens and steamed rice. Add fresh chilli if desired.
