Crispy roasted pork belly with sweet mustard seed glaze
Okay, we admit it. This recipe is a diet saboteur, so if you plan to indulge, buy the best meat from gourmet butcheries like Swiss Butchery; Kurobuta pork belly is best for roasting (with the skin intact). The heaviness of the pork is tempered by the piquancy of the mustard seed dressing.
Prep time 35 minutes
Cook time 3 hours
2 litres water
¼ cup white vinegar
1-1.5kg fresh Kurobuta pork belly
¼ cup coarse or rock salt
¼ cup fine salt
2 tbsp fine sugar
¼ cup mei gui lu jiu (rose scented Chinese wine)
1 tbsp five-spice powder
2 tsp toasted coriander seeds (blended into fine powder)
2 tbsp English mustard powder
2 cloves garlic, smashed
150g rocket salad
mustard seed dressing
3 tbsp Pommery mustard
1 tsp fine sugar
pinch black peppercorns
6 tbsp mayonnaise
1 tbsp honey
• Heat up a pot of water with vinegar to a boil. Dip the pork belly in the pot— doing so not only makes the meat firmer but removes the dirty bits. Set aside.
• Using a sharp fork, poke holes all over the pork belly skin
• Pat dry the pork belly. Rub the rest of the ingredients, except the water mixture and garnish, over the pork thoroughly.
• Place the pork belly on a metal rack over a tray—this is so the oil drippings will not dampen the pork crust. Make sure the pork skin is on top. Roast the pork belly in a preheated oven at 160°C for 30 minutes. Repeat the process 5-6 times. Total roasting time should be close to 2½ hours for 1kg of pork.
• Finally, roast the pork belly on the skin side for 20 minutes at 220°C or until the skin is crackly. Let it cool. Then chop the pork belly into thick slices.
• To make mustard seed dressing, combine all ingredients together. Set aside.
• Serve pork with mustard seed dressing and rocket salad.