Here’s another drool worthy dish, Twice Cooked Pork Belly with Citrus Caramel Dressing. You can view this recipe and more here.Its from The Spirit House, Yandina, Queensland, an award winning restaurant.
The ingredients list is long, but hooray, there is no skill required and all of the components can be frozen. I always double the amount of pork belly, poach it and then freeze both the pork belly and masterstock seperately. The master stock can be re-used for chicken, duck, quail or spatchcock. With any cut of meat once its been cooked it can be frozen again.
The Citrus Caramel Dressing can be frozen also, it makes alot.
You will impress the pants off anyone by whipping this dish up for a dinner party or lunch time bbq, all the hard work has been done. You will only need to defrost, slice and deep fry the pork pieces, heat up the sauce and make an asian salad …delicious!! All ingredients can be found at your local asian supermarket, local supermarket and farmers markets.
Twice Cooked Pork Belly with Citrus Caramel Dressing
2 litres water
250ml shaoxing wine
125ml light soy sauce
75ml dark soy sauce
100grams yellow rock sugar
2 pieces tangerine peel (I just use orange peel)
2 pieces cassia bark
4 star anise
1 knob of ginger, peeled and roughly chopped*
4 cloves garlic, peeled and halved
- Bring all the ingredients to the boil in a very large pot, simmer for 10 mins.
- Preheat oven to 200c, place pork belly in a deep oven tray, pour over the hot masterstock, cover with foil tighly and cook in the oven for 2 hours. Once cooked, remove pork belly and place in the fridge overnight.
- To freeze masterstock, strain into a container, leave to cool in the fridge, then place in freezer. Will last 6 months in freezer.
Citrus Caramel Dressing
4 coriander roots, roughly chopped*
50 grams ginger, peeled and roughly chopped*
30 grams tumeric, peeled and roughly chopped*
500grams palm sugar
500ml orange juice
4 kaffir lime leaves*
2 star anise
1 piece cassia bark
1 lemon grass stalk*
- Using your mortar and pestle, pound the coriander, ginger and tumeric to a paste (alternatively you could use a food processor).
- Heat a large saucepan with a little oil, fry off the paste until starting to colour, add the sugar, water and cook until sugar dissloves. Add the remaining ingredients and bring to the boil, reduce heat and reduce to a syrup like consistency. Strain and cool. Store in fridge or freezer.
If pork is frozen, defrost in fridge overnight. Heat oil in a deep fryer or wok to 190c, cut the pork into 4 cm pieces. In this next step I have found the pork spits when cooking, so make sure you have a splatter screen or lid for your deep fryer or wok. Deep fry 4-5 pieces of pork for 3-4 min, they will turn a nice golden colour. Drain on paper towel.
Arrange the Twice Cooked Pork Belly over an asian salad and drizzle with the Citrus Caramel Dressing .
* all of these ingredients I store in my freezer in snap lock bags.