Yield: 4
Simple pork belly for sandwiches
Pork belly is rich and fatty and a real joy to serve. Many shy away from it due to its reputation of being a hard ingredient to execute, thankfully that reputation is greatly exaggerated. Feel free to try any sort of other ingredients to top this pork, just stick to things that are light and fresh to counter the fattiness of the belly.
Ingredients
- 0.75 kg of pork belly
- Salt, to taste
- ½ tsp black peppercorns
- ½ star anise
- 2 sliced fresh ginger
- 3 cloves garlic
- Sliced radishes, to serve
- Sliced herbs (mint, cilantro, Thai basil), to serve
- Sourdough bread, sliced
- Mayo, to serve
- Fish sauce, to serve
Instructions
- Slice pork belly on the bias to create a crosshatch pattern, season liberally with salt. Place seasoned pork, peppercorns, star anise, ginger and garlic in a pressure cooker, skin side up. Add water so that it reaches 3/4 up the side of the pork belly, close the pressure cooker and cook under high pressure for 30 minutes. The pork should easily yield to a knife; if it doesn’t place it back in the pressure cooker for 20 minutes intervals until it does.
- Set the oven to 425 degrees, place the pork on a roasting pan and roast for 15 minutes. Then switch the oven to broil and broil the belly under high heat until it’s crisp - in a preheated oven this should take 5 minutes. Remove from oven and let rest for at least 5 minutes before slicing and serving. This preparation of pork belly works well with simple sliced radishes and herbs on sourdough bread, with a decent spread of mayo and a few dashes of fish sauce.
Notes
Salted Pork Belly
Pork with aromatics in the pressure cooker
Cooked pork belly, ready for the oven
