Cider Glazed Roasted Pork Belly with Asian Noodle Salad
This pork belly is slow-roasted to perfection; the sweet and sour flavours bring the dish together.
- Serves: 2 |
- Prep Time : 60 mins |
- Cook Time : 4:0 hours
Roast Pork Belly
500 g pork belly
50 g coarse salt
3 sprigs rosemary
3 sprigs origanum
5 sage leaves
1 tsp (5 ml) NoMU One For All Rub
330 ml dry cider
1 tsp (5 ml) NoMU Oriental Rub
1 tsp (5 ml) lemon juice
1 star anise
1 cinnamon stick
50 g sugar
1 x 400 g tin baby pie apples
1 Tbsp (15 ml) lemon juice
2 tsp (10 ml) fish sauce
1 Tbsp (15 ml) sesame oil
1 Tbsp (15 ml) NoMU Extra Virgin Olive Oil
NoMU Sea Salt & Black Pepper for seasoning
Asian Noodle Salad
50 g flaked almonds
50 g instant noodles
50 g sunflower seeds
1 baby red cabbage, thinly sliced
1 baby green cabbage, thinly sliced
4 salad onions, finely sliced
Score the skin of the pork belly diagonally at 1 cm intervals and pat dry. If you find this difficult to do, ask your butcher to prepare it for you already scored.
Grind the coarse salt, rosemary, origanum, sage and NoMU One For All Rub in a pestle and mortar. Rub the salt rub over the pork belly and refrigerate for 1 hour to cure.
Preheat the oven to 140 °C.
Remove the pork from the fridge and brush off the excess salt. Place into a small, deep-sided roasting dish, skin side up. Pour 180 ml of the cider into the base of the dish and cover with foil. Slow roast for 3 hours and 30 minutes, or until the pork is soft and tender.
Remove the pork from the oven and set aside.
Increase the oven temperature to 200 °C for grilling.
Place the remaining cider, NoMU Oriental Rub, lemon juice, star anise, cinnamon and sugar into a small saucepan, bring to a gentle simmer and reduce to form a syrupy glaze, this should take about 5 minutes.
Use the glaze to coat the pork belly and place in the oven under a hot grill for 5-7 minutes. Keep the oven door open while grilling and keep checking on the crackling. (Certain ovens will not allow for the door to remain open, in this case keep it closed and keep checking on the grilling process.) Once done, remove from the oven and reduce the temperature to 160 ºC in order to toast the seeds for the salad.
Reheat the remaining glaze and add the baby apples.
Mix together the dressing ingredients and season to taste.
Asian Noodle Salad
Place the almonds, raw instant noodles and sunflower seeds onto a baking tray and roast in the preheated oven for ten minutes until golden brown and crisp.
Right before serving, place the cabbage and salad onions into a bowl, add the toasted nuts, seeds and noodles, pour over the dressing and mix together.
Slice the pork belly; pour the glaze and baby apples over. Serve with the crisp Asian noodle salad and garnish with sage leaves.