Well, the best Pork Belly recipe I have ever tried:
2 kg bone-less good quality pork belly (ask butcher for small square cuts on the skin)
Rub Himalayan salt onto the skin part, into the cuts
Place into hot oven (220 degrees), onto a wire rack, skin facing up, with a tray with plenty of water underneath to stop the meat from drying out. It will crackle the top, keeping the meat moist. After 30 min, reduce temperature to 100 degrees and cook for another hour. If not enough crackle on top, put under top grill for a couple of minutes.
In the meantime, place:
– 1 cup brown sugar
– 3/4 cup red wine vinegar
– 4 star anise
into a saucepan and cook for 5 min to dissolve the sugar, then add
1 1/2 cups of chicken stock
and reduce until syrupy (can take 30 – 50 min).
Squeeze the juice of 2 limes into the syrup.
Take the pork belly out of the oven, cut into squares (bite-sized or bigger),
place onto a platter
top with syrupy vinegar-sugar sauce (less the aniseed) and
with 1/2 bunch of coriander, 1/2 bunch mint, 1/2 bunch basil (all finely cut),
shallots or spring onions, long red chilli.
with CousCous, Quinoa or Rice