Slow Cooked Pork Belly With Chilli - cooking recipe

Ingredients

1 kg pork belly, rind off
1 liter water
50 g sea salt
200 ml cranberry juice
250 g plum sauce
2 red chilies
150 g white sugar
4 cm piece ginger, roughly chopped
olive oil

Preparation

Score the fat on the pork belly and trim.
Combine the salt and water together and whisk to dissolve.
Place the pork belly into a shallow non-metallic dish. Pour over the salted water, cover and allow to sit covered in the refrigerator for 8 - 24 hours.
Remove belly from the water and pat dry.
Pre-heat oven 160C.
Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. Cook in the pre heated oven for 1 1/2 hours.
Remove and allow to rest.
Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes.
Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes. Place the pork belly squares into the pan, fat side down and sear for 2 minutes. Turn and brown on the other side. Drizzle over a little sauce to glaze.
Serve on individual plates with steamed Asian greans.
Note: pork may also be served sliced on a large platter for entertaining. Pork belly may also be roasted without soaking if you are short on time.