Sure, it’s basically the last day of the current Lunar New Year celebrations. And, yep, we basically have been very quiet (there’s a reason) but we can’t let this time pass without posting a smashing recipe from our friends at Spice Temple. Plus, pork is another staple for any Chinese banquet, not just Lunar New Year, so get into it at any time in 2019. Pork symbolises strength and abundant blessings, and the sauce here is the perfect balance of acidity and spice to cuts through the fattiness of the pork belly.
You will need to prepare pork a day in advance in order to properly dry out the pork skin. This helps to achieve a crisp crackling. And you want the crackling crisp.
1 serving of pork belly, skin on
50g black fungi
1/2 bunch spring onion
Table salt, for basting
For the green chilli dressing
1tbsp minced garlic
1tbsp minced ginger
2 tbsp chopped green chilli
100ml rice wine vinegar
50ml black vinegar
30ml light soy sauce
50ml chilli oil
1. Score the pork skin, 5mm deep, using a very sharp knife.
2. Preheat oven to 220°C. Sprinkle a good amount of table salt over the skin then transfer the pork to a wire rack in a roasting tin. Place in oven and roast for 30 minutes. Then, reduce the oven temperature to 175°C and continue cooking for another 15 minutes.
3. Check the internal temperature of the pork with a thermometer. It should be59°C. Remove from oven and leave to rest.
4. Soak the black fungi cold water to rehydrate for 1 hour. Once it has rehydrated, or is soft and squishy, cut into small bite sized pieces.
5. Then, slice spring onion into fine long strips and leave aside.
For the dressing
1. In a small bowl, combine all ingredients together and whisk well until combined.
1. To serve the dish, cut the pork belly into 2 cm sized cubes and place them neatly on a plate.
2. Dress black fungi and spring onion with green chilli dressing, and then place on top of cubed pork belly.