Pork Belly with Coconut Rice and Asian Greens. Irresistible crackling, sumptuous dipping sauce and gorgeously steamed veggies. This has to be the perfect mid-week Winter dish.
Serves 6-8
2kg boneless pork belly, skin scored
Olive oil spray
½ cup Thai basil leaves
¾ cup coriander leaves
1 medium red chilli, sliced
Steamed Asian greens, to serve
Hoisin Ginger Sauce
2cm piece ginger, peeled and chopped
1 clove garlic, chopped
1 medium red chilli, sliced
2 tbsp coriander stems, chopped
½ cup hoisin sauce
2 tbsp fish sauce
2 tbsp fresh lime juice
Coconut Rice
2 cups jasmine rice, rinsed and drained
270ml tin coconut cream
Lightly spray pork with olive oil, then season with salt and pepper. Rub 2 tablespoons sea salt into rind. Preheat oven to 240˚C. Place pork on a wire rack and transfer to a roasting pan. Roast for 30-45 minutes, or until rind has crackled. Reduce to 150˚C. Roast for a further 2 hours 30 minutes, or until flesh is tender. Rest for 15 minutes.
Combine the basil, coriander and chilli in a bowl and set aside.
To make coconut rice, combine rice, 2¼ cups water and coconut cream in a pan. Bring to the boil. Simmer, uncovered for 10 minutes. Remove from heat. Cover and sit for 15 minutes.
To make sauce, place ginger, garlic, chilli and coriander in a mortar and grind with a pestle. Stir in remaining ingredients.
Slice pork and serve with sauce, rice and Asian greens. Garnish with herb mixture.
