Pork Belly with Greens
Recipes · Dinner · Recipe, Typed Supps
Two and a half hours, of which two are the oven doing nothing and you doing nothing either.
Allergens and patterns
Contains sesame, soya.
Ingredients
- 1 piece, scored (1200g) Pork Belly — Dried in the fridge uncovered overnight if you can. Dry skin is the only route to crackling and there is no shortcut.
- 2 bunches (400g) Chinese Broccoli — Steamed and dressed simply. Something plain and slightly bitter is exactly what this much fat needs.
- 2 tbsp (30g) Soy Sauce — For the greens, with the sesame oil, rather than on the pork.
- sliced (20g) Fresh Ginger — Under the belly in the roasting tray, perfuming it from below while it cooks.
- 2 tsp (10g) Sesame Oil — Over the greens at the end.
- 1 tbsp (15g) Sea Salt — Rubbed hard into the scored skin and left to draw moisture out. This is the crackling step.
- 1 tbsp (8g) Sesame Seeds — Over the greens.
Nutrition per serving
- Calories: 1218 kcal
- Protein: 84.4g
- Carbohydrate: 5.3g
- of which sugars: 1.3g
- Fat: 96.8g
- of which saturated: 34.2g
- Fibre: 2.4g
- Sodium: 2066.3mg
Method
- Score the skin, rub salt into it, and leave uncovered in the fridge overnight.
- Roast at 240°C for 30 minutes, then drop to 160°C for two hours with the ginger underneath.
- Turn the oven back to 240°C for the last 15 minutes to blister the skin.
- Rest 15 minutes. Steam the greens and dress with soy and sesame oil.
Nutrients it supplies
More in Dinner