Salt And Chilli Pork Belly with Black Vinegar

December 20, 2010


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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