-
1.
The pork belly needs to be braised the day before.
-
2.
Ensure that the pork belly is trimmed and clean, dry with kitchen paper towel. Place into a tray large enough to hold the belly and all the liquids. Ensure that the pork is placed skin side up in the tray.
-
3.
Add Shaoxing, black vinegar, fish sauce, lime leaves, cassia and star anise to the tray. Cover pork belly with baking paper and foil. Cook in the oven on 180°C for approximately 2 hours. The pork needs to be tender but not falling apart.
-
4.
Once the belly is cooked, remove from the tray and cool. Once cool, place the belly in the fridge, cover and press with something heavy. This is best to leave over night to ensure that the belly in nicely pressed.
-
5.
Reduce the pork braising liquid in a pot till this is thick and rich.
-
6.
To make the chutney: In a pot large enough to fit all the ingredients, add the sugar and let this melt to form a caramel. Once the sugar has turned to caramel, add the onions, and garlic, cook slowly. Just before the onions and garlic start to brown, add the apple cider vinegar. Let this cook down on a simmer for approximately 5 minutes. While the onions are cooking, peel the granny smith apples and cut into chunks. Add the peeled and cut apples to the chutney along with the dry spices and salt and pepper Let the apples cook on a low heat till they are very soft. Add the muntries to the chutney once the apples are soft. Let this cook for a further 30 min. Adjust the salt and vinegar if needed.
-
7.
To finish the dish: Cut the pork belly into 3cm by 10cm rectangles. Char these pieces on a hot grill. Take care are to crisp up the skin to form nice crackling. Once the pork is nicely barbequed and crispy, slice this into slices and season well. Make a salad of witlof and thinly sliced apple. Dress this with a good quality olive oil and salt and pepper. Add chutney and salad to a plate and place barbequed pork belly slices. Finish with the braising reduction.
