Crispy Pork Belly with Red Onion, Coriander, Peanuts and Sesame Seeds

Crispy Pork Belly with Red Onion, Coriander, Peanuts and Sesame Seeds
This recipe is from Everything I Love to Cook by Neil Perry. It's one of Spice Temple’s classic dishes that he thinks is perfect for summer, served with rice and perhaps some steamed Chinese broccoli with oyster sauce. The pork itself is easy to cook – just remember to allow a day or two beforehand for the skin to dry out – and it has many uses. By the same token, the red onion, coriander and peanut salad is great with, say, the meat from a store-bought roast chook, shredded off the bone and tossed through, to make a super-quick dish for a busy weekend.

 

Serves 4

 

Ingredients:

  • 1 kg (2 lb 4 oz) pork belly
  • ½ small red onion, thinly sliced
  • ½ spring onion (scallion), thinly sliced
  • Large handful of roughly chopped coriander (cilantro), leaves and stalks
  • Handful of unsalted peanuts, toasted in a dry frying pan and crushed
  • 1 tablespoon sesame seeds, toasted in a dry frying pan
  • 1½ tablespoons Chinese black vinegar
  • 2 teaspoons peanut oil Sea salt

 

Method:

  1. Place the pork belly on a wire rack set over a plate (to catch any drips) and refrigerate, uncovered, for at least a day to dry the skin out; 2 days would be even better.
  2. Remove the pork from the fridge about 3 hours before cooking.
  3. Preheat the oven to 220°C (425°F).
  4. Put the pork belly on a chopping board. Using a sharp knife, score the skin deeply in a diamond pattern and rub generously with salt. Return the pork belly to its wire rack and place in a roasting tin.
  5. Roast the pork for 20 minutes, then reduce the oven temperature to 170°C (325°F) and roast for a further 20 minutes, or until the meat is cooked through and the skin is blistered and crispy.
  6. Remove the pork from the oven, cover with foil and set aside in a warm place to rest for 20 minutes.
  7. Cut the pork belly into 2 cm (¾ inch) cubes. Place all the remaining ingredients in a bowl and toss together, then add the pork and mix through. Divide between four plates and serve.

 

Images and text from Everything I Love to Cook by Neil Perry, photography by Petrina Tinslay. Murdoch Books RRP $69.99 NZD, RRP $59.99 AUD.

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