SLOW-ROASTED PORK BELLY WITH CRISPY CRACKLING

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"What a very delicious pork belly crispy crackling with delicious sauce in it.  We all love it! Try this one guys... for sure you will think this is the best way making the roast pork belly!"

INGREDIENTS:

1kg pork belly
3 medium onions, or peeled & cored green apples
3 teaspoons salt flakes
5 tablespoons oil

FOR THE SPECIAL ROAST PORK BELLY SAUCE:

1/2 cup brown sugar
1/2 cup red wine vinegar
3 star anise
1/2 cinnamon stick
the pan juices
juice from 1 orange
3 slices of the orange peel
1 cup chicken stock
salt and pepper to taste

PREPARATION METHOD:

1. Take the two long sheets of alfoil and put in baking dish.

2.  Cut peeled onions or peeled apples in half and place on foil.  Cut them length-wise so that the pork is resting on a flat discs of onions or apples, and so that your guests get half of an onion or apple each.

3.  Remove all moisture from pork and rind by dabbing with high-grade paper towel.  This will ensure the pork rind crackles perfectly.  Mix salt flakes and oil and rub all over pork belly, including the rind.  work into the crevices all over the pork.  Place pork, rind side up, on top of apples or onions.

4.  Gather up alfoil so that is surrounds the pork but leave the top skin rind exposed.  The alfoil should make a close nest around the pork to prevent it from drying out and gather the juices while its cooking, but at the same time allow the pork rind to crackle.

5.  Place in oven pre-heated to 150C and cook for 3 hours.  Turn oven temp down to 140C and cook for another hour.  Remove from oven and pour out juices and set aside for the sauce.  Do not baste the pork at any time while cooking.

6.  Finally, before serving, place the pork back into oven and cook at 220C for another 20 mins.  This will bring the crackling up to perfection.

7.  To make the special roast pork belly sauce; in a saucepan mix 1/2 cup brown sugar, 1/2 cup red wine vinegar, 3 star anise, 1/2 cinnamon stick, pan juices.  Bring to boil and simmer until syrupy - approx 5 minutes.  Add juice from 1 orange, 3 slices of orange peel and 1 cup chicken stock.  Bring back to boil, simmer until reduces.  Season with salt and pepper to taste.  Remove orange rind, star anise and cinnamon stick before serving.

8.  You can also use the pan juices to make a traditional savory gravy by mixing the juices with hot water in a saucepan and use cornflower to thicken.

SERVING SUGGESTIONS:
Serve the pork in strips with the onion or apple, trickled with the sauce, and your choice of veges. You can serve  with boiled potatoes drizzled with butter, and good quality string beans, steamed.  In summer, serve with a crisp green salad and roast sweet potato chips. But I served mine with my delicious fried rice.

MAKE AHEAD:
You can prepare this dish beforehand and keep in the fridge (covered with alfoil not plastic wrap to prevent the rind from sweating) and leave the final 20 minutes cooking (uncovered) at 220C until just before serving.  If you do this, it may need an extra 5 minutes in the oven to bring it back to temperature.

TIP:
The secret to the crackling is to (1) get your butcher to score the rind quite finely, (2) ensure the rind is free of moisture, and (3) don't cover or baste the pork rind at any time while it is cooking in the oven.

TIP:
You will get excellent result if you follow the cooking temperatures - it is important that your oven is at the right temperature.  I use an oven thermometer so I know exactly how hot the oven is.

SERVING SUGGESTIONS:
You can use any herb rub with the oil and salt.  Add rosemary and rest the pork on garlic, or add star anise to the onion.   Any of your favourite pork flavours will go with this recipe - just add them to the rub or rest the pork on your favourite flavours before cooking.