Ginger Glazed Gooralie Free-Range Pork Belly
Ginger Glazed Gooralie Free-Range Pork Belly
Preparation
Pork Belly
- 3kg Pork Belly, cut roughly into 3cm squares
- 1 L pork or rich vegetable stock
- 5cm knob of ginger, thinly sliced
- 6 cloves garlic, peeled and thinly sliced
- 125ml Shaoxing Wine (Chinese Cooking Wine)
- 125ml soy sauce
- 3 tbsp caster sugar
- 3 star anise
- 1 stick cinnamon
- 1 stalk lemongrass, halved and bruised
Ginger Glaze
- 3 tbsp grapeseed oil
- 3cm knob ginger, peeled and finely chopped
- 1 teaspoon red chilli flakes or 1-2 bird eye chilli finely chopped (this can be adjusted to taste)
- 3 tbsp honey (recommend a strongly flavoured or smoked honey)
- 2 tbsp dark brown sugar
- 60ml dark soy
- 60ml soy
- Put the pork, stock, ginger, garlic, Shaoxing, soy, sugar and spices into a heavy-based saucepan (large enough to hold the pork snuggly). Bring to the boil over medium-high heat, reduce heat, cover and simmer gently for 1 hour 45 minutes. Drain the pork.
- In a small bowl, mix the glaze ingredients, reserving 2 tablespoons of oil.
- Heat a frying pan large enough to hold the pork, add the reserved oil and the drained pork. Fry the pork until golden and then pour over the glaze, continue cooking until the pork is coated in a thick, sticky glaze.
- Sprinkle with thinly sliced green shallots (spring onions). Serve with steamed greens, sautéed oyster mushrooms and jasmine rice.
Our Gooralie Free-Range Pork tips:
The key to perfect crackling is dry rind – for best results, we recommend to remove packaging and place on a rack uncovered in fridge overnight
When scoring the rind, use a Stanley knife for precise cuts.
