Salt And Chilli Pork Belly with Black Vinegar

December 20, 2010
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Salt And Chilli Pork Belly with Black Vinegar


Masterchef and SAXA ambassador Justin North shares his recipe for crispy salt and chilli pork belly served with a black vinegar dipping sauce.

Ingredients: (serves 4 as entrée)

For the pork:

500g pork belly – skin on

100g rice flour

20g SAXA Sea Salt Flakes

½ tsp SAXA Black Pepper – ground

1 tsp SAXA Dried Chilli Flakes

pinch of ground 5 spice

1 finely-sliced green chilli

oil for frying

For the vinegar:

100ml Chinese black vinegar

1 tsp minced fresh ginger

1 tsp minced green shallot

1 tbsp finely-chopped coriander

squeeze of fresh lime



Method:


For the vinegar: Combine ingredients and mix well, set aside.



For the pork: Gently steam the pork belly in a steamer for 3 hours until soft and gelatinous, remove and set aside to cool.


Pre-heat oil in a pan or deep fryer to 190°C. Cut pork into small cubes. Combine remaining ingredients, except for green chilli, in a bowl and mix well.

Toss the cubes of pork in spiced-flour mix until well coated, place in the fryer and cook for 2 minutes until golden and crispy.



Drain cubes of pork on kitchen paper, then toss with the finely sliced green chilli. Serve on platters with the black vinegar dipping sauce.


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