Marinated Pork Belly with Asian spices and cabbage
This is now a popular cut, and lends itself beautifully to slow cooking. This recipe, which we use at Le Manoir aux Quat'Saisons is just one of many different spice- marinade combinations that you could use. At last in this country we are now celebrating rare breeds such as Tamworth, Middle White, Berkshire. So we have the choice – please, if possible, buy locally-reared pork.
|For the pork belly:|
|1kg||Pork belly, ribs removed & oven ready by your butcher|
|1||Stick lemongrass, fresh, bruised and halved lengthways (this is to extract essential oils)|
|2 pinches||Freshly ground white pepper|
|3 pinches||Five spice powder|
|15g||New season garlic, crushed|
|10g||Fresh ginger, peeled & chopped|
|2||Red chillies, deseeded & finely chopped|
|For the cabbage:|
|350g||Pointed spring cabbage, sliced 5mm thick, washed|
|1 pinch||Sea salt|
|1 pinch||Freshly ground black pepper|
Marinating the pork belly
Rub the marinade into the flesh side of the belly, cover with cling film and allow to Marinate for at least 2 hours or up to 12 hours in the fridge.
To cook in the oven
- Preheat the oven to 150ºC .
- In a large ovenproof roasting pot with a lid, place the pork belly skin side up. On a high eat, add the cold water and bring to the boil(*2).
- Cover with a lid and transfer to the preheated oven for 2.5 hours. Remove from the oven. check to see if you can push the blunt handle of a tablespoon thought the belly to see if it is cooked. Then allow to cool and chill in the fridge pressed between 2 oven trays with a weight on top(*3).
To cook the cabbage
- Over a medium heat in a large sauce pan (30cm) with lid, add the cabbage, butter, water and seasoning(*4).
- Cover with the lid and cook for 5-7 minutes until the cabbage is tender.
- Strain off any excess cooking liquor and reserve.
To finish the cooking juices
- Add 200ml of water(*5) to the strained cooking liquor and bring to a boil, taste and adjust the seasoning with salt and pepper. You can also add a little soy sauce and toasted sesame oil to taste.
To finish & serve
- Preheat the oven to 180ºC.
- On a medium heat in a small frying pan gently crisp belly in the oil for 10-15 mins and finish cooking in the oven for 10 minutes.
- Serve the pork belly sitting on the cabbage in a large bowl with a ladle of the cooking juices poured over the top. You could also serve all the belly, cabbage and cooking juices in the roasting pot placed in the centre of the table.