BELLY PORK WITH PEANUT SLAW AND RICE
Belly pork is roasted with star anise, garlic, ginger, soy sauce and Chinese cooking wine until tender and the skin crisp and served sliced with a slaw of Savoy cabbage, carrot, red onion, cucumber, mint coriander, roasted peanuts and fried shallots, a dressing of fish sauce, lime juice chilli and sesame oil and with Jasmine rice.
For the slaw:
Put everything except the shallots and peanuts into a mixing bowl and mix well.
Reserve for 20 minutes.
Just before serving, mix in the shallots and peanuts.
For the pork and rice:
Preheat the oven to 220°C
Bring a full electric kettle to the boil.
Put the pork into the bottom of a clean empty sink, skin side up.
Pour the boiling water over the pork skin. This helps crisp it up.
Dry with paper towels and reserve.
Put the star anise, ginger, garlic, soy sauce, wine, sugar and water into a small roasting dish and mix well.
Place the pork on top, skin side up.
Sprinkle the skin with a little salt.
Place in the oven for 15-20 minutes or until you see the skin begin to bubble.
Lower the temperature to 170°C and roast for 1 ½ hours or until tender and the skin crisp.
If the skin isn’t crisp and bubbly enough place under the grill to do this but be careful as it will burn easily.
Meanwhile cook the rice.
Use a rice cooker to cook the rice or, place the rice into a saucepan and add enough water to come 1.5cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting.
Cook without uncovering for any reason for 20 minutes.
Remove from the heat and without uncovering, allow to stand for 5 minutes.
Uncover and gently fluff up the rice with a fork but don’t mash the rice grains. Cover and reserve.
Slice the pork and serve with the rice and slaw with the chilli sauce on the side.
For the peanut sauce:
1 small red onion, thinly sliced
½ small Savoy cabbage, central stalk removed, cabbage thinly sliced
1 medium carrot, grated
1 tablespoon finely chopped ginger
½ cucumber, very thinly sliced
small handful each mint and coriander sprigs
1 tablespoon sugar
3 tablespoons fish sauce
3 tablespoons lime juice
pinch of chilli flakes
1 tablespoon sesame oil
¼ cup fried shallots (buy them from an Asian shop)
¾ cup unsalted roasted peanuts, crushed or chopped coarsely
For the pork and rice:
1kg shoulder belly cut, skin scored with a sharp knife in parallel lines 1cm apart
5 star anise pods
40g ginger, thinly sliced
6 cloves garlic, squashed
40ml Japanese soy sauce
60ml Shao Xing Chinese cooking wine
350g Jasmine rice
150mls Thai sweet chilli sauce