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Recipes

Pork belly in Asian marinade recipe

Use the best quality pork you can find

Serves4-6
Preparation30 Mins
Cooking Time180 Mins

The quality of pork is really important for this recipe. We are lucky enough in this country to have some excellent rare pork breeds, such as Tamworth, Middle White and Berkshire, so please try to source one for this recipe if you can. Pork belly lends itself beautifully to slow cooking. At Belmond Le Manoir, we marinate the pork in the spice combination before cooking by sous-vide (a plastic pouch in a water bath) but I will give you the traditional slow-cooking option here too. You can make this recipe your own by varying the herbs and spices you use. The pork belly can be marinated and cooked a day in advance, ready to caramelise just before serving.

Ingredients Required

Ingredients:

1kg
Oven-ready pork belly, ribs removed

For marinating the pork:

4g
Sea salt
1
lemongrass stalk, bruised and halved length-ways
2 pinches
Freshly ground white pepper
3 pinches
Chinese five-spice powder
15g
Garlic, crushed
10g
Fresh root ginger, peeled and chopped
2
Red chillies, de-seeded and finely-chopped

For cooking the pork:

400ml
Cold water (or 200ml if using a sous-vide)
Sea salt black pepper, freshly ground to taste
1 tsp
Soy sauce (optional)
1tsp
Toasted sesame oil (optional)

For caramelising the pork:

2 tbsp
Rapeseed oil

For the cabbage:

350g
Pointed cabbage
20g
Unsalted butter
50ml
Water
1 pinch
Sea salt
1 pinch
Black pepper, freshly ground

Cooking Method

Chef tips

"Bruising the lemongrass helps to release the natural oils. Simply bash firmly with a rolling pin to do so."

"When you are cooking in a low oven, it is important to bring the cooking liquor to the boil before the dish goes into the oven, otherwise it will take a long time to come up to temperature. With your oven set at 150°C, the pork will reach a temperature of around 84°C–87°C in the middle. This is sufficient to break down the collagen and fibrous tissues, making the pork beautifully tender, unctuous and juicy."

"Pressing the pork belly flattens it, which helps to achieve an even result when you caramelise the skin."

Voila!

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