Soy-braised pork belly
- December 2018
- Serves 4-6
- Hands-on time 25 min, simmering time 2½-3 hours, plus 6-12 hours marinating and cooling
”This simple yet punchy dish, using what I believe to be the best part of the piggy, requires little effort to deliver big results. It’s also delicious crisped up in a pan or served cold and thinly sliced in a salad.” – Matt Tebutt
Or, opt for more classic flavours with this slow-roast pork belly with sherry gravy and mint relish.
- Dairy-free recipes
- 38.3g (13.5g saturated)
- 14.5g (11.2g sugars)
Spoon off as much fat as possible as the meat cooks. If making ahead, discard most of the solidified fat on the surface before completing the recipe.
Complete the recipe up to the end of step 3 up to 2 days ahead. Cover the cooled stock and pork cubes and chill until ready to finish the recipe.
Palm sugar is made from the boiled-down sap of the coconut palm. If you can’t find it in the supermarket, use the same quantity of demerara sugar.
Chilled Australian riesling, juicy and lime-soused, is spot on.
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