Slow Cooked Chilli Spiced Pork Belly

---

Ingredients:

• Western Plains Pork - Pork Belly rind off 1kg
• 1 litre Water
• 50 g Sea salt
• 200 ml Cranberry juice
• 250 g Plum Sauce
• 2 Red chillies
• 150 g White sugar
• 4 cm Piece ginger, roughly chopped
• Olive oil
• To serve:
• Steamed baby buk choy
• Mini vegetable & noodle spring rolls

---

Method:

1. Pre-heat oven 160⁰C
2. Score the fat on the pork belly and trim.
3. Combine the salt and water together and whisk to dissolve.
4. Remove belly from the water and pat dry.
5. Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry
6. Remove and allow to rest.
7. Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low
8. Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes.
9. 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 olive oil.

---

Notes: 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.

---

Back to Recipes