Crispy Roasted Pork Belly with Orange Caramel Sauce
Anyone who knows me well knows I am a mad lover of anything crispy pork belly….I served this Crispy Roasted Pork Belly with Orange Caramel Sauce alongside rice and an Asian style salad courtesy of some amazing organic vegetables and fruit I was given by Just Organic to review. The zinginess of the salad is a really good match for the fat in the pork, and I love all the different textures 🙂 This is dairy, egg, nut and gluten free and can easily be adapted to be soy free too.
The recipe for the sauce is a variation of a recipe by Bill Granger..one of my chef idols since forever. You can find the original recipe here 🙂
- One medium sized pork belly, skin on
- 1/4 teaspoon Chinese Five Spice
- 3 T brown sugar
- 3/4 cup GF chicken stock
- 1 T GF soy sauce (you can omit this if soy is a problem)
- 2 oranges
- 3 T vinegar (I used a tarragon white wine vinegar: check its GF if needed)
- 1. One hour before cooking, take the pork out of the fridge and rub in a good amount of salt. Leave for one hour then sprinkle the Chinese Five Spice over the top and rub in to the skin with the salt.
- 2. Seal the outsides of the meat in a very hot pan with a little bit of oil (don't wash the pan). Transfer the meat to an ovenproof dish and roast at 190 degrees for approximately 20 minutes. You can alter this cooking time according to how well-done you like your pork.
- 3. Turn the oven to grill and let the skin crackle. Mine took about 8 minutes with the grill at 220 degrees.
- 4. While the meat is cooking, prepare the salad and rice.
- 5. To make the sauce, remove the skin and white part from the outside of the oranges. Take slices from the orange (slicing in between the white parts) and keep these in a bowl separately. Squeeze the juice from the oranges and reserve.
- 6. Heat the pan that had the pork in to a high heat and add the brown sugar. Cook until golden and bubbling, then add the vinegar. Cook for a further 2 minutes. Add the stock, soy sauce and orange juice and reduce this liquid down to a glaze. Mine took about 6 minutes. Add the orange segments and remove from the heat.
- 7. When the pork is cooked, remove from the oven and let it rest on a chopping board for 10 minutes. Turn it upside down so the crackling is on the bottom and cut into thick slices. Serve over the rice with the sauce on the top.
For the salad, I made thin slices of purple and green cabbage, spring onions and carrots, and mixed it with parsley and coriander leaves and a dressing made from sesame oil, fish sauce, lime juice, red chilli and soy sauce (use salt instead if needed).
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