Pork Belly is one of our desert island pork cuts, and this particular recipe is an absolute ‘go to’. We love the chilli spice, and the sesame with the fried eggs is so good. We also like a spoonful or two of steaming rice with this dish, but you could serve sautéed spring greens instead.
Preparation/cook time 3 hours | Serves 2-3
750g-1kg organic pork belly, with nice dry skin
2 Stonegate estate Organic eggs
3-4 spring onions
2 teaspoon sesame seeds
1 red chilli, thinly sliced
½ tablespoon sesame oil
A handful of coriander leaves
For the cooking sauce
2 teaspoons coriander seeds, toasted and coarsely crushed
1 teaspoon chilli flakes
1 thumb-sized piece of ginger, peeled and grated
4 garlic cloves, thinly sliced
4 tablespoons tamari soy sauce
1 tablespoon cider vinegar
1 tablespoon soft brown sugar
To serve (optional)
Freshly cooked rice
Preheat the oven to 220°C fan.
Combine all the ingredients for the pork cooking sauce and mix well.
Score the skin of the pork, if it hasn’t been done already. Don’t cut down into the meat, just into the fat. Place the pork in a suitably sized roasting tin (it wants to be a relatively snug fit). Rub the pork all over with salt.
Place in the hot oven and cook for 25-30 minutes, or until the skin is puffed and crackled.
At this point, take the pork from the oven and then turn the heat down to 140°C. Spoon off any excess fat from the dish then pour the soy and ginger cooking sauce around the pork, along with 250ml of water. Loosely cover the pork with baking parchment or foil. Return the dish to the oven and roast for a further 2 hours. Adding more water every so often if it’s looking at all dry. It’s important, you don’t want to burn the garlic and ginger.
When the pork is ready, take it out the pan and cut it into nice chunky pieces. Skim the excess fat from the cooking sauce, then return the pork to the pan. Roughly chop the coriander and stir it through the pork. Set the pan of pork back over a medium heat.
Clear little space in the middle of the pan and crack in the eggs. Sprinkle everything with thinly sliced chilli and sesame seeds, scatter around the spring onions and season with a pinch of salt. Cook the eggs to your liking. If you like the top of the yolks sealed, pop a lid on the pan for ½ a minute.
To serve, bring the pan to the table and tuck in with a bowl full of steaming rice to accompany.
