This is a delicious way to eat pork belly with crunchy crackling and moist roast pork tinged with the flavours of Asia – soy sauce, coriander, chilli, and hints of black vinegar. All it really needs is some steamed greens and jasmine rice on the side for a complete meal. It would also be a very good pre-prepared dish made for sharing or as part of a buffet.
i have read many very different techniques for getting crunchy crackling but I just stick to the simple method of keeping the pork uncovered in the fridge for an hour or two and then drying with a cloth and rubbing the scored skin with generous amounts of salt before putting into oven. (Seems to work every time for me.)
And, as most of the prep and cooking time is just drying out the pork in the fridge and then roasting in the oven, you can get on and do other things without too much fuss.
Prep time: 2.5 hours Cooking time:2 hours
750g boneless pork belly, with skin scored both ways into cross-hatch
2 tablespoons soy sauce for marinade
2 tablespoons salt
half a bunch coriander chopped
1 red chilli finely chopped
1 eschallot or half a red onion very finely sliced
2 tablespoons Chiangkiang black vinegar
1 tablespoon sesame oil
1/2 tablespoon vegetable oil
1 tablespoon soy sauce
Dry out pork belly uncovered in fridge for at least 1 hour or even overnight
Put soy sauce on a plate or in a flat dish and carefully place pork, flesh-side down on top of sauce, taking care not to get any soy sauce on the skin – leave to marinate for an hour
Heat oven to 200 degrees celcius
Remove from marinade and carefully place on baking paper lined baking dish/oven tray.
Wipe skin once more then rub salt thoroughly into skin and in between scoring
Place pork in oven, and cook at 200 degrees celcius for 30 minutes, then reduce heat to 170 degrees and cook for a further 1 hour 15 minutes. Turn heat to maximum using the top grilling element to grill the pork until crackling starts to crisp up, about 10-15 minutes. Keep a close eye on the pork at this point as the skin can burn easily.
Meanwhile, chop coriander and chillies and slice onion finely,and set aside.
Remove from oven and rest about 25 minutes until medium warm, then cut into cubes, trying to keep crackling and meat connected where possible.
Mix herbs, onions and chillies with black vinegar, soy sauce and sesame oil.
Cut pork into cubes along the scored “lines”
Layer the pork with the herbs mixture, drizzling the dressing over the pork.
Serve with steamed greens and jasmine rice. I also like steamed pumpkin with salted black bean sauce with it and I promise to post that recipe soon.
Serves 2-3 with other accompaniments.
Crispy Asian Pork Belly Salad with steamed greens and pumpkin[/caption
7 thoughts on “Crispy Asian Roast Pork Belly Salad”
Sounds great, I do my crackling the same by drying out in the fridge but I then rub oil in and a mixture of salt and sugar, it was my mothers way of doing the crackling, always Works well Philip
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Hi Philip thanks for that tip, I’m going to try your Mum’s way nest time and add sugar to the rub. Cheers Shanthini
Looks absolutely delightful. will definitely try as sometimes I find the pork bell too fatty.
This doesn’t look greasy at all
Hi Marie yes agree but the addition of the herbs and sauces at the end seems to “absorb” the excess oil. It is very more-ish but not for everyday use I’d say! Sx
Okay, I am starving!!!
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