Slow-cooked Pork Belly
Serves 6 people
By Barker's
Ingredients
- 1.5 kg pork belly, cut into squares
- 2 fresh, long red chillies
- 50 sliced ginger
- 1 bunch spring onions, chopped
- 2 cinnamon quills
- 4 star anise
- 3 cloves cloves garlic, peeled and bruised
- 300 ml orange juice, freshly squeezed
- 300 ml soy
- 500 Barker’s Professional Tomato Meal Base
- 600 ml Chicken stock
Method
- Place all ingredients in a large roasting pan and bring to the boil on the stove top.
- Simmer, cover with non-stick baking paper and foil, cook for 1 to 1½ hours or until the meat is very tender
- Remove the pork, strain, and reserve the cooking liquor – discard the solids.
- Place the pork skin-side up on a tray, cover with another tray and wrap tightly with cling film. Place a weight on top and refrigerate overnight.
- Next day, place the pork pieces in a roasting pan and pour enough cooking liquor to come halfway up the sides of the pork.
- Cook at 180°C for 20 minutes or until the liquid has reduced by half. Serve.
