Great for feeding a crowd with limitless ways of serving. Serves 8 for a main and many more as a starter. Lovely in lettuce with lime pickled onions
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Ingredients
- 2 kg pork belly
- 1 tsp chilli flakes
- 3 lemon grass roughly chopped
- 5 cm ginger roughly chopped
- 6 cloves garlic peeled, roughly chopped
- 4 red chilli roughly chopped
- 120 ml soy sauce
- 60 ml sesame oil
- 1 tbsp palm or soft light brown sugar
- 1 tsp ground star anise
- 1 tsp chinese 5 spice
Equipment
- Mini Blender
Instructions
- Put the belly in a dish in which it fits snuggly. In a mini food processor blitz all the marinade ingredients and pour over the meat making sure everything is covered top and bottom, cover and leave to marinade in the fridge for 12-24 hours.The next day, pre heat the oven to 150C Fan. Place the pork in an oven proof dish along with the marinade. Cover with water half way up the pork. Tightly cover the dish with foil and place in the oven for 3 hours or until tender. It should easily pull apart with a fork when cooked.
Nutrition
Calories: 365kcalCarbohydrates: 5gProtein: 55gFat: 13gSaturated Fat: 3gTrans Fat: 1gCholesterol: 163mgSodium: 977mgPotassium: 1139mgFiber: 1gSugar: 2gVitamin A: 291IUVitamin C: 33mgCalcium: 28mgIron: 3mg
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