- 1.5kg skinless pork belly
- 35g sea salt
- 50g sugar
Place pork belly in a roasting pan that fits snugly. Mix salt and sugar in a small bowl and rub mix all over meat. Cover pan with cling film and place in the fridge for at least 6 hours, but no longer than 24.
Preheat oven to 230°C. Discard any liquid that has accumulated in the pan. Place pork belly in the oven, fat-side up. Cook for 1 hour, basting with the rendered fat at the halfway point, until deliciously golden brown.
Turn oven down to 130°C and cook for another 1 hour, until pork is tender – it shouldn’t be falling apart, but it should yield like a pillow when pushed.
Remove pan from oven and transfer pork to a plate. Decant the fat and meat juices from the pan and reserve. Allow pork belly to cool slightly. When pork is no longer hot, wrap in cling film and place in the fridge until thoroughly chilled and firm. (This will help when cutting into nice neat slices, but can be skipped if time is of the essence.)
Cut pork into 1cm thick slices that are 5cm long. Place pork slices in a pan with the reserved pan juices. Warm over a medium heat, just for 1-2 minutes until they jiggle, and serve at once.
Wine match: 2015 Equinox Waipara Valley Riesling
Aromas: Exotic lime, mandarin and floral notes.
Palate: Intense citrus fruit flavours and a crisp lingering finish.
The crisp acidity and freshness of the Equinox Riesling will cut through the fat in the pork belly,