Slow-cooked Pork Belly

Makes 6 portions

Ingredients:

• 1.5kg pork belly, cut into 6 squares

• 2 fresh, long red chillies

• 50g sliced ginger

• 1 bunch spring onions, chopped

• 2 cinnamon quills

• 4 star anise

• 3 cloves garlic, peeled and bruised

• 300ml orange juice, freshly squeezed

• 300ml soy

• 500g Barker’s Professional Tomato Meal Base

• 600ml chicken stock

Method:

1. Place all ingredients in a large roasting pan and bring to the boil on the stove top.

2. Simmer, cover with non-stick baking paper and foil, cook for 1 to 1½ hours or until the meat is very tender.

3. Remove the pork, strain, and reserve the cooking liquor – discard the solids.

4. Place the pork skin-side up on a tray, cover with another tray and wrap tightly with cling film. Place a weight on top and refrigerate overnight.

5. Next day, place the pork pieces in a roasting pan and pour enough cooking liquor to come halfway up the sides of the pork.

6. Cook at 180°C for 20 minutes or until the liquid has reduced by half.  Serve.

This Recipe Uses: