SWEET PORK BELLY RECIPES RECIPES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Use a sharp knife to make 1/8-inch deep cuts, spaced 1/2 inch apart, into the fatty side of the pork belly. Turn and repeat the cuts, crossing the first set at a 45-degree angle. Transfer into a shallow baking dish that's just large enough to fit the meat.
• Mix salt, brown sugar, cayenne, and black pepper for dry rub in a small bowl. Apply it generously to both sides of the meat, sprinkling it on and then pressing it in. Press the sides of the pork belly into the dish to pick up any additional dry rub. End with the fatty side of the pork facing up. Cover the baking dish with foil and place it onto a sheet pan.
• Bake in the center of the preheated oven until tender when tested with the tip of a knife, about 3 1/2 hours.
• Remove from the oven and let cool to room temperature, about 30 minutes. Cover and place in the refrigerator to chill thoroughly, 8 hours to overnight.
• Remove from the refrigerator and transfer meat to a cutting board. Cut pork belly into ½-inch slices.
• Prepare glaze: Spoon 2 teaspoons rendered pork fat from the top of the drippings and heat it in a saucepan over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and chili paste and bring to a simmer. Cook until sauce reduces by about half, 3 to 5 minutes. Remove from the heat.
• Cook pork belly slices in a dry, nonstick pan over medium-high heat until surface is browned a bit, about 2 minutes per side. Add a couple tablespoons of the pork belly "jelly" from the baking dish and the sweet and sour sauce. Cook until sauce reduces down to a glaze, 2 to 3 more minutes.
• Remove from the heat and serve.

Steps:

• Boil the pork belly with onion for 15–20 minutes. Put aside.In a saucepan, mix all the remaining ingredients together, cook on low heat until reduced and thickened.Place the pork belly in a baking tray. Remove the skin, lightly score large diamond shapes onto the pork belly.Pour the glaze over the pork belly. Add salt and pepper to taste.Bake in the oven for 20 minutes at 180 degrees, or until the glaze is sticky and caramelised.Serve with creamy mashed potato.TIP:You can use substitute brown sugar should you not prefer the taste of apricot jam. Recipe shared with permission from Zanele van Zyl, a South African entrepreneur and chef who loves to share her excitement for delicious food.Her cookbook of simple, delicious meals is available now.Get in touch to find out where you can find a copy near you!