PORK BELLY MUSHROOM RECIPES

Steps:

• 1. Heat the vegetable oil in a wok over high heat and fry the pork belly in batches, seasoning with salt and frying until well browned on both sides.
  
  2. Remove the pork belly from the wok and tip out most of the rendered fat such that only 2 tbsp remains.
  
  3. Add the spring onions and garlic to the wok and toss for a few seconds, then add the mushrooms and fry for about 3 minutes until the mushrooms are softened, tossing occasionally.
  
  4. Return the pork to the wok with the oyster sauce, Shaoxing wine, sugar and white pepper and toss until well combined. Add the cornflour mixture in a steady stream, tossing constantly until the sauce thickens. Rest for a minute, then serve with steamed rice.

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
• Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
• Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
• Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.