Anne Thorp's crispy skinned pork belly
|1 handful||Dried bonito flakes|
|1 piece||Ginger, slivered|
|6 pieces||Star anise pods|
|150 ml||White wine|
|1 cup||Soy sauce|
|6 cloves||Crushed garlic|
|2||Palm sugar, (small cakes of)|
|1½ kgs||Pork belly|
|1 tsp||Sea salt|
|1 Tbsp||Fennel seeds|
|2||Courgettes, halved lenghwise|
|1||Orange, peel finely julienned|
- Drown pork in pot of cold water and chuck everything except the salt and fennel seeds, into the pot and bring to the boil, then turn down to a blip blip simmer (tiny bubbles just breaking the surface).
- Leave to cook slowly 3-3½ hours, maintaining the slightest blip blip.
- Pre-heat oven grill to 200 deg C.
- Remove pork from pot, reserving the stock. When cool enough to handle, score the skin with a sharp knife and rub in heaps of salt and sprinkle the fennel seeds everywhere to roast.
- Place pork under grill and keep an eye on it. When the skin has crackled up take it out of the oven. With this dish it's not imperative to have a super hard crackle and 20-30 minutes under the grill should be sufficient.
- Leave 10 minutes to rest, then carve accordingly.
- Blanch the portioned vegetables (other greens can be substituted if these are not available), keep them crunchy. Toss with a little olive oil and season to taste.
- Serve with a splash of the liquid stock on a spoon with a piece of the crispy pork on top as an appetiser or on a plate with a bed of greens as a main.