Twice Cooked Pork Belly

This is over a couple of days - well worth the effort though - I think - well, put it this way, it takes a while to make but not long to eat!

I am really really sorry - the finished product did not get a final photo - it was eaten too quickly for me to grab the camera - you will just have to trust me when we said it was delicious.

Ingredients

Pork Belly
1 onion
8cm ginger
3 heaped teaspoons of garlic (crushed)
3 red hot chillis
2 teaspoons of chilli or chilli flakes, or crushed chilli (jarred)
2 teaspoons smoked paprika
2 teaspoons dried oregano
1/2 cup plum sauce
1/2 ketjap manis
1/2 cup malt vinegar
1/2 cup rice wine vinegar
1 cinnamon stick
4 star anise
1/2 brown sugar


Day 1

Place the pork belly into the bottom of the slow cooker or pressure cooker. Combine rest of ingredients and pour over pork - you may need to add water if it doesn't look like enough liquid.  Cook on slow cooker for 6 hours, basting with sauce as you go.  If cooking in pressure cooker use the pot roast setting and do 2 cycles.

Remove from sauce - place in dish, put another dish on top of it to weigh it down. Refrigerate over night.  Strain and keep left over sauce.

Into the pressure cooker

Strain off juices, keep juices and discard solids

doesn't look too apetising at this stage...wait until its finished...drool

Day 2

Cut the cold cooked pork belly into cubes. Place in baking tray on paper, baste with left over sauce. Put into hot oven (210 deg C) and cook until golden.

While the pork is cooking in the oven, put on some rice - if you do have a pressure cooker, cook it in that - 1 cup of rice serves 3 of us. Place rice in bottom of pressure cooker, add water to cover so that rice takes up approximately half the depth of the water. Cook on rice cycle.

Put the left over sauce into a pan and onto the stove over medium high heat to thicken and reduce.

Serve with steamed asian vegetables, rice and sauce.