Serves: 4
Ingredients:
- 1 large boneless pork belly
- Olive oil
- Salt
- 1 onion
- 1 lemon
- 1/4 cup honey
- 1/4 cup water
- 1/4 cup fish sauce
- 1 tablespoon grated ginger
- 2 crushed garlic cloves
- 1 long red chilli thinly sliced
- 1 tablespoon rice wine vinegar / mirin
- 2 cups of water, boiled
- 2 large pak choy roughly chopped
Method:
- The night before cooking, dry the pork belly fat with paper towel and score with 1cm cuts
- Place the pork belly on a plate, uncovered in the fridge overnight to dry out the skin
- Preheat oven to 180°C
- Coat the pork belly fat in olive oil and salt and place skin down on a baking tray
- Cook for 1 hour and 30 minutes
- Slice the onion and lemon into 1cm rounds and set aside
- To make the sauce, in a saucepan on medium heat mix 1/4 cup honey, 1/4 water and 1/4 cup fish sauce. Cook while stirring until combined
- Add 1 tablespoon of grated ginger, 2 crushed garlic cloves and 1 long red chilli. Cook while stirring for a few minutes
- Remove from the heat and add 1 tablespoon of rice wine vinegar. Set sauce aside
- Once the pork timer is up, take out of the oven and increase the temperature to 220°C
- Remove the pork belly from the tray and mop up any pools of oil with paper towel
- Arrange lemon and onion slices on the tray to form a bed for the pork and place the pork on top skin side up
- Place the tray into the oven for 30 minutes or until the fat has turned crispy
- Cook rice
- To steam the greens, boil 2 cups of water in a kettle, add chopped pak choy to a heatproof bowl and cover with boiled water. Set a timer for 2 minutes then drain and set aside
- Once the pork is done, slice into thick pieces and serve with the rice and steamed greens topped with the chilli sauce