Roasted Pork Belly with ginger-caramel sauce.....from Ruebens.
Serves 2 (I am doing this for smileys/bigeyes.gif
500g pork belly whole and bone in
2 cups chicken stock
peel of one orange
1 cup soya sauce
1 small piece of ginger, peeled
1 star anise (I only could find seeds)
1 small cinnamon stick
1/2 cup sugar
peanut oil, for roasting
GInger-Caramel Sauce
1/4 cup palm sugar
1/4 cup water
2 red chillies, sliced
2 green chillies, sliced
2 TBL crushed ginger
4 TBL Thia fish sauce
juice 2 limes
Preheat oven to 160* or 325*
Place pork belly snugly into a small oven dish
Mix stock, orange peel, soy sauce
ginger, anise, cinnamon, and sugar. Sir well and pour over the pork.
Cook for 4 hours
Remove pork, debone and top with a brick or weight of 3 kg. Leave in the fridge for 3 hours until completely cool.
Remove the pork from pan, trim and cut in two.
Preheat oven to 180* and place the pork pieces skin side down in a roasting tray that ahs been lightly brushed with peanut oil.
Roast for 10mins on each side until nicely crisp.
Remove and serve with steamed broccoli and ginger caramel sauce.
Sauce:
Slowly simmer palm sugar and water until caramalised. Add ginger, chillies fish sauce and lime juice. Simmer 2 mins more.
I am not sure what I am going to do after the 4 hours of cooking......it'll be almost time to eat then as the grandies are coming too.
The pork belly I found eventually at the Chinese supermarket. I asked for 4 x 500g pieces and he first brought out 5 thinly cut belly bits...so after explaining what I wanted he brought out 4 solid lumps the width of his thumb length (I didnt know how else to get him to understand the size I wanted).... But on opening the package I found all 4 pieces are so different in size and shape.....anyway I have trimmed and they look OK now.
I also have a shoulder of pork on the go.
I have not increased the marinade ingredients The marinade made so much I used it around the shoulder too, this I will do very slowly overnight. It will never be ready for tonights meal.
I have increased the ginger-caramel sauce......
My enthusiam has waned I dont know what to do for the dessert as I had planned a pavlova....Urgh, price top pay for living in paradise!
Serves 2 (I am doing this for smileys/bigeyes.gif
500g pork belly whole and bone in
2 cups chicken stock
peel of one orange
1 cup soya sauce
1 small piece of ginger, peeled
1 star anise (I only could find seeds)
1 small cinnamon stick
1/2 cup sugar
peanut oil, for roasting
GInger-Caramel Sauce
1/4 cup palm sugar
1/4 cup water
2 red chillies, sliced
2 green chillies, sliced
2 TBL crushed ginger
4 TBL Thia fish sauce
juice 2 limes
Preheat oven to 160* or 325*
Place pork belly snugly into a small oven dish
Mix stock, orange peel, soy sauce
ginger, anise, cinnamon, and sugar. Sir well and pour over the pork.
Cook for 4 hours
Remove pork, debone and top with a brick or weight of 3 kg. Leave in the fridge for 3 hours until completely cool.
Remove the pork from pan, trim and cut in two.
Preheat oven to 180* and place the pork pieces skin side down in a roasting tray that ahs been lightly brushed with peanut oil.
Roast for 10mins on each side until nicely crisp.
Remove and serve with steamed broccoli and ginger caramel sauce.
Sauce:
Slowly simmer palm sugar and water until caramalised. Add ginger, chillies fish sauce and lime juice. Simmer 2 mins more.
I am not sure what I am going to do after the 4 hours of cooking......it'll be almost time to eat then as the grandies are coming too.
The pork belly I found eventually at the Chinese supermarket. I asked for 4 x 500g pieces and he first brought out 5 thinly cut belly bits...so after explaining what I wanted he brought out 4 solid lumps the width of his thumb length (I didnt know how else to get him to understand the size I wanted).... But on opening the package I found all 4 pieces are so different in size and shape.....anyway I have trimmed and they look OK now.
I also have a shoulder of pork on the go.
I have not increased the marinade ingredients The marinade made so much I used it around the shoulder too, this I will do very slowly overnight. It will never be ready for tonights meal.
I have increased the ginger-caramel sauce......
My enthusiam has waned I dont know what to do for the dessert as I had planned a pavlova....Urgh, price top pay for living in paradise!