- 1.3kg piece pork belly, skin-on
- 3 tablespoons coarse salt
- 3 tablespoons soft brown sugar
- 1 soft-leafed lettuce, eg butter or savaranola
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 1 tablespoon sweet chilli sauce
- Steamed rice for serving
- 100g kimchi (you can buy this from Asian stores)
FOR THE CUCUMBER PICKLES
- ½ cucumber, stripe-peeled and finely sliced
- 1 tablespoon coarse salt
- 2 tablespoons rice vinegar
- 1 tablespoon caster sugar
Use a Stanley knife or sharp blade to score the skin of the belly pork at 1cm intervals, right to the edges (or if you are buying the pork from a butcher ask them and they will do it for you). Mix 2 tablespoons coarse sea salt with 2 tablespoons soft brown sugar and rub all over the pork belly. Refrigerate for a few hours or overnight.
To make the pickles, toss the cucumber with the salt and leave for 30 minutes. Dissolve the sugar in the rice vinegar. Drain and rinse the vegetables, squeeze dry, and toss in the sweet vinegar. Leave until ready to serve, then drain.
Heat the oven to 150C. Drain off any liquid, and place the pork belly skin-side up on a rack in a roasting tray, adding water to just below the rack. Bake for 3 hours, or until soft to touch. Mix the remaining salt and sugar, and scatter over the top. Bang the heat up to 220C and bake for a further 30 minutes to crisp the skin.
Separate the lettuce leaves, wash and spin-dry. Mix the hoisin, oyster, soy and sweet chilli sauces. Cut the pork belly into long slices, then across into chunks. Arrange on warm plates and serve with bowls of steamed rice, kimchi, mixed sauces, pickled cucumber and a stack of lettuce leaves.
This recipe is from The Sydney Morning Herald Summer Food by Jill Dupleix