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Hints & Tips
Why Family Chef Pork?
Where to Buy
1.5kg piece Family Chef pork belly
1 medium piece ginger, peeled and minced or finely grated
1 tablespoon light soy sauce
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground cloves
1 tablespoon salt flakes
½ teaspoons ground cloves
500 grams of cherries
Juice of 1 orange
1 cinnamon stick or ½ teaspoon ground cinnamon
1 tablespoon corn flour
1 bunch kale
1 garlic clove
1 teaspoon olive oil
Score pork belly skin at 1cm intervals with a sharp knife.
Bring a large pot of water to the boil and then blanch pork for two minutes.
Remove pork from water and pat dry with kitchen towel.
Mix ginger with soy sauce, cinnamon, cumin and clove and rub thoroughly into meat and rub salt flakes onto pork skin.
Put pork belly on a plate and leave to dry out in fridge for at least two hours or overnight.
Preheat oven to 230 degrees Celsius.
Line a baking tray with tinfoil and then place baking rack on top. Place pork on rack skin side up and cook pork for 20 minutes, then reduce heat to 200 degrees and cook for another 45-55 minutes or until meat is cooked through and juices run clear.
Meanwhile, wash and pit cherries.
Place cherries in a small saucepan with the orange juice, cinnamon and a pinch of salt.
Bring to the boil and then lower heat and gently simmer for 6-8 minutes without stirring.
Stir in a corn flour slurry (1 tablespoon corn flour mixed with a few drops water) and then turn off heat.
Take pork out of oven and leave on wooden chopping board to rest for 10 minutes.
Meanwhile, wash kale, drain and then chop into medium size pieces, discarding stem.
Finely chop or grate garlic.
Heat up a large fry pan until smoking and then add olive oil.
Add garlic, kale, salt and pepper and stir fry for a couple of minutes until just wilted.
Serve pork slices with kale and a spoonful of cherry sauce.
BBQ or Grill
Plum & Soy
Sesame & Soy Pork Belly
With Crispy Noodle Coleslaw
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