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
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.