Crispy Skin Pork Belly Slow Cooked In Master Stock
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Crispy Skin Pork Belly Slow Cooked In Master Stock
Ingredients
½ pork belly
Left over pulp from three flavour sauce
100ml ketchup manis
1.2ltr water
1 long red chill julienned
½ bunch coriander picked
¼ red onion finely sliced
1 lemon juice
1 tbl fish sauce
Three Flavour Sauce:
50ml sesame oil
50g fresh ginger roughly chopped
1/4 bunch lemongrass bruised and roughly chopped
4 shallots halved
6 long red chillies roughly chopped
50g garlic
175 block palm sugar
½ tsp shrimp paste
4 kaffir lime leaves
250 ltr fish sauce
1 punnet cherry toms
50g tamarind paste mixed with 150ML water
Method
Place your oven on 100.c Take the belly and place in a deep tray.
In a medium-sized pot add the pulp, ketchup manis and water, bring to the boil and pour into the tray but not on top of the belly it should come up around ¾ of the way around the belly, cover with baking paper then aluminium foil and place in the oven overnight were looking for a min 8 hours cook time.
When it’s done carefully lift out of the stock and place on a tray lined with baking paper, for best results place a piece of baking paper and a smaller tray on top and weight it down with a few heavy cans from the pantry this will press it into a very uniform shape, put in the fridge to cool and set.
Take a small bowl and add the chilli, coriander, red onion, lemon juice and fish sauce give it a little toss, serve atop of the pork when you are ready.
Slice into desired portions, fry off in a pan and garnish
Three Flavour Sauce:
Take a large rondel and add the sesame oil bring up to almost smoke point and add the ginger, lemongrass, shallots, red chillies and garlic.
Cook-off until soft then add the palm sugar, shrimp paste and kaffir lime leaves. A strong caramel will form with dark tones.
Add the fish sauce and let roll boil for 10 mins
Add the cherry toms and tamarind mix, when the toms go soft and start to pop, take off the heat and strain in a colander. Keep the pulp to add to the master stock for when you cook the pork belly.
Recipe by Michael Weldon
