Festive Spiced Pork Belly
Festive Spiced Pork Belly
Festive Spiced Pork Belly, Jeweled Rice Salad
Ingredients
1kg pork belly, rind removed, skin scored
Pared rind and juice 1 orange
1 teaspoon ground coriander
1 teaspoon fennel seeds
2 star anise
2 onions, chopped
50g castor sugar
50ml white wine vinegar
1 cinnamon stick, split
100ml white wine
400ml chicken stock
Dash soy sauce
Method
Set oven to 160oc.
Season the pork with salt and place skin side down in a dry frying pan over low heat. Cook until golden and crisp and fat is rendered – about 15 minutes.
Seal pork on other side and transfer to a casserole.
Add the onions to the fat and cook until golden.
Add the spices and cook for a minute.
Add the remaining ingredients and simmer for 5 minutes.
Pour over the pork, place a lid on top and cook for about 3 hours or until fork tender.
Remove the cinnamon and orange rind and blend.
Jeweled Rice Salad
Ingredients
250g basmati rice
25g butter
2 tablespoons oil
500ml vegetable stock
2 onions, peeled and chopped
1 teaspoon cumin seeds
1 teaspoon black onion seeds
½ teaspoon turmeric
Seeds from 1 pomegranate
25g chopped pistachio nuts
Handful fresh chopped coriander
Method
Heat the butter and one tablespoon of the oil in a saucepan and add the rice and turmeric.
Cook for 1 minute then add the hot stock, cover and simmer for 10 minutes. When water has absorbed, turn off heat and allow to stand for 5 minutes.
Cook the onions in the remaining oil until golden and add the cumin seeds and black onion seeds and cook for 1 minute.
Toss the pomegranate and nuts into the rice and spoon into a bowl.
Place onions on top and scatter over coriander.
