Slow Cooked Marinated Pork Belly
For marinating the pork
1kg Oven-ready pork belly, ribs removed
4g Sea salt
1 Lemongrass stalk, bruised and halved lengthways (*1)
2 pinches Freshly ground white pepper
3 pinches Chinese five-spice powder
15g New season’s garlic, crushed
10g Fresh root ginger, peeled and chopped
2 Red chillies, deseeded and finely chopped
For cooking the pork
400ml Cold water (or 200ml if using a sous-vide)
2 pinches Sea salt and freshly ground black pepper
1 tbsp Soy sauce (optional)
1 tsp Toasted sesame oil (optional)
For caramelising the pork
2 tbsp Rapeseed oil
Planning ahead
The pork belly can be marinated and cooked a day in advance, ready to caramelise prior to serving.
To marinate the pork.
Mix the marinade ingredients together and rub into the flesh side of the pork belly. Cover with cling film and set aside to marinate for at least 2 hours, or up to 12 hours in the fridge.
To cook the pork
Preheat the oven to 150ºC/Gas 2. Place the pork belly, skin side up, in a large flameproof roasting pot with a lid and spoon over the marinade. Add 200ml cold water and bring just to the boil over a medium-high heat (*2). Put the lid on and cook in the oven for 2½ hours or until tender. To check that it is cooked, push the blunt handle of a tablespoon through the belly; the meat should yield easily. Allow to cool.
To finish the cooking juices
Add 200ml water (*4) to the cooking juices. Bring the liquor to the boil, then taste and adjust the seasoning with salt and pepper. You can also add a little soy sauce and toasted sesame oil if you wish.
To caramelise the pork
Preheat the oven to 180ºC/Gas 4. Cut the pork belly into portions. Heat the rapeseed oil in an ovenproof frying pan over a medium heat and add the pork belly, skin side down. Crisp gently for 10–15 minutes, then turn the pork over and finish cooking in the oven for 10 minutes.