While I’ve never cooked with pork belly before, I have practised suturing on it (pig skin = like human skin to work with. Killed your appetite?). My mum makes a fantastic slow-roasted pork belly that is frequently served at Sunday family dinners. Unfortunately, given that my parents have jetted off to New Caledonia for the week, I was going to have to satisfy the craving for myself by going out on a limb and cooking it on my own. This dish is seriously one of the best things I’ve ever made. I’m not going to take complete credit for it on the basis of my amateur culinary skills, because obviously all the ingredients do the work for me.
Adapted from Twice Cooked Pork Recipe.
- 600gm pork belly
- 2 bunches bok choy (pak choy is fine too) – chopped into big pieces acrossways.
- 10 stalks garlic scapes (can substitute with spring onions/scallions), chopped into 1 inch pieces
- 3 tbsp sesame oil
- 2 tbsp tamari/soy sauce
- 2 tsp stevia
- 1 tsp crushed garlic
- 1 star anise seed
- Find a saucepan that fits the pork belly (I had to cut mine in half), and cover with cold water. Remove the pork belly and bring the water to the boil. Immerse the pork belly in the water. Simmer gently for 20 minutes. Some of the fat will be boiled off – try not to be too upset about this.
- Remove the pork from the water and wrap in tin foil. Store in the fridge for 3-4 hours to cool – this is to make it easier to cut.
- After waiting patiently, take the pork out from the fridge and cut into 3mm slices.
- With all your ingredients on hand, get started on cooking the pork for the second time. In a large wok, heat 1 tbsp of the sesame oil to fry the pork in.
- Over high heat, fry the pork belly until it’s starting to go brown and crispy around the edges. This takes a while, and it will initially appear as though it’s going to be a soggy mess (I was seriously worried). Never fear. Just be patient.
- Make a space in the middle of the wok for the garlic scapes, ginger and star anise. Stir into the pork pieces and fry for a few minutes to cook them through and let the star anise infuse.
- Finally, pour in the tamari/soy sauce and continue frying until the liquid has cooked off. Set aside the entire wok contents in a large bowl (cover with a plate or foil to keep warm if you are planning to serve immediately).
- In the same wok, heat the remaining 2 tablespoons of sesame oil and crushed garlic to fry the bok choy over medium heat. Season liberally with plenty of salt. Cook for 5 minutes or so until the leaves start to wilt.
- Stir the stevia through the pork just prior to serving.
Makes 3 portions.
Unsure about macros given the variability of pork belly entries on MFP, but there are approximately 5g net carbs per serving.