Braised Kurobuta Pork Belly with Soy & Star Anise
24 hours prior to cooking, combine salt and sugar into dry brine. Take the belly and rub generously with the dry brine mix. Place fat side down on a baking tray lined with
several pieces of paper towel, and put in the fridge overnight, uncovered.
Preheat oven to 475 degrees.
Remove belly from fridge and scrape off any remaining brine. Pat the fat dry with a paper towel. Place the belly fat side up in
roasting tray and place in oven for 30 minutes.
Combine vinegar, sugar, oil, water, soy and fish sauce.
After the belly has been cooking for 30 minutes, reduce the oven temperature to 325 degrees and pour the liquid mixture into the base of the pan so it covers the meat but does not reach the fat, taking care not to get any liquid on the top of the belly. Gently add in the chili, garlic cloves, ginger and star anise.
Bake for a further 2-2 1/2 hours until tender. For an optional finish, turn the broiler on and blast the fat for 5-10 mins (being careful not to let it burn).
To serve, reduce some of the pan liquid in a small saucepan, and pour into a serving bowl. Place a piece of sliced belly in the bowl and garnish with chopped shallot. Serve with rice and Asian greens.
