I made it for Sunday lunch. It was an instant hit. Crispy crackling and succulent.
1.5kg pork belly scored
2 teaspoons oil
1 t spoon salt
1/2 teaspoon salt flakes
1 tsp 5 spice powder (my addition)
1 tsp ground ginger (my addition)
1 tsp white pepper (my addition)
1 whole head garlic, halved
4 sage leaves
2 teaspoons fennel seeds
Preheat oven to 240C or 220C fan-forced.
Place pork in a 30cm x 25cm metal baking tray.
Rub all over with oil.
Rub salts into scored skin.
Place some fennel seeds in between the scored skin.
Make some slits into the flesh and rub the ginger pepper and five spice powder into the flesh only. Not in original recipe.
Roast for 20-25 minutes or until skin starts to blister.
Reduce oven to 180C or 160C fan-forced.
Pour milk around pork (be careful of steam and to not pour any milk over the skin).
Add garlic, sage and seeds to milk. Roast for 1 hour.
Increase oven to 260C or 240C fan-forced. Roast for 10 minutes or until skin is blistered and puffed all over.
Remove from oven.
Carefully lift pork out of braising liquid and transfer to a plate.
Stand loosely covered with foil for 10 minutes before carving.
I saw this recipe on another recipe site and it intrigued me because the Pork Belly is not only crispy and crackling but it is braised in milk. The poster kindly posted the link to the recipe, which I adapted slightly and noted in the original recipe.
Recipe Credit: The Internet
Prepared, tried and tested Melanie Kramar
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