Pork Belly W/ Italian greens
800gm piece of deboned pork belly.
3 celery sticks cut into 3rds longways
400mls of stock ??
tablespoon of sea salt
tablespoon of pepper
1 garlic clove
1cm of ginger
1 teaspoon of chilli flakes
2 cups of wine
two cups of boiling water
Place your pork belly on a wire rack over the sink and pour over boiling water
This will scald the skin and make for better crackling
Using a damp cloth, dry the pork. Refrigerate for 2 hours.
Preheat the oven to 150degrees.
Remove the the pork from the fridge and place on a chopping board. Carefully score the skin with a sharp knife 1cm apart.
Using a morta & pestle. Combine salt, pepper, ginger, garlic to a fine powder.
Rub the salt mixture into the pork belly skin.
Combine stock and wine together
In a medium sized baking dish- prefrebly cast iron non stick. Place tour celery sticks on the bottom and pork belly on top.
Position pork on top of celery and carefully pour wine/stock in pan not to wet the skin but marinate the meat
Cook for one hour covered with foil and then remove foil for another 1/2 hour.
Crank oven up to max and crisp up the skin for 15-25 minutes depending on how hot your oven is.
Remove from oven
Place on chopping board and cut into square cubes. Place ontop of sautéed vegetables.
Note: If your pork skin doesn’t crackle up. This could be due to your oven type. Once pork has cooked you could carefully remove the skin from pork and place under a grill to achieve crackling. You will need to keep a close eye so it doesn’t burn.