SESAME SOY ROASTED PORK BELLY
Crispy, crunchy, crackling, the key to a good pork belly - and boy do we have the recipe for you.
This week we have come up with a simple marinade that works a treat with pork. Flavours of fennel, spicy chai and just the right amount of salty to sweet... and a hint of zest of course.
We accompanied our pork with a nutty, creamy mix of Kelp noodles and fresh spring onions.
Kelp noodles are made from an edible brown seaweed that is very high in iodine helping in the following areas:
Brain function, improving metabolism, balancing hormones in turn helping with emotional balance, increasing libido, hair growth, fluoride detoxification, radiation protection and can also destroy pathogens such as moulds, parasites and fungi.
Kelp noodles can be eaten raw as well as cooked, which is how we will be serving them in this recipe.
This recipe serves around 3-4 people, depending on how thick you slice your pork, so, lets begin with the ingredients shall we?
SESAME SOY ROASTED PORK BELLY Creamy satay kelp noodles & fresh micro greens
INGREDIENTS
800-900 gram Free range Pork Belly 1 Packet of Kelp noodles 1/4 C Raw cashews 1 Tbs Organic peanut butter 1/4 C Coconut cream 2 Stalks of spring onion A large handful of Micro greens, we have watercress Fresh limes 2 Tbs organic Tamari 1 tsp organic sesame Oil Pinch of Himalayan rock salt Pinch of black pepper
PORK MARINADE
2 Tbs Organic sesame oil, you can use half Olive oil if you prefer 2 Tbs Organic Tamari or dark soy 1 tsp Himalayan rock salt 1 tsp Black pepper 1 Tbs Coconut sugar 1 tsp Cinnamon 1 tsp Nutmeg 1 tsp Cloves 1 tsp Fennel seeds 1 tsp Hot water
STEP 1
Take your pork belly from it's package and pat dry with paper towels. Wrap in a cheese cloth or tea towel tightly for ten minutes to soak up most of the liquid. Then place on a wire rack in your fridge for a couple of hours so the skin can completely dry out to prep for crackling.
STEP 2
Remove your pork from the fridge. Take a sharp knife and with the skin side facing up pierce the skin all over creating slits half way through the skin but try not to go all the way through. Turn your pork over and taking the sharp knife again make cuts around 1cm deep and 2-3 cm apart from end to end, this will be so the marinade can soak into the meat.
STEP 3
Next it's time to make your marinade. Place your pork back in the fridge whilst you do so. Take your fennel seeds and toast them until fragrant over a low heat. Once done, using a mortar and pestle or sharp knife, crush into a powder. Add these to the rest of your marinade ingredients in a bowl and mix well.
STEP 4
Take your pork from the fridge and meat side up, drizzle over your marinade being carful not to get any on the skin. Rub into the slits you made so the meat is nice and tender when cooked. Place back into the fridge overnight so the skin can really dry out and the meat can soak up the marinade.
STEP 5
Pre heat your oven to 150C. Once you have left the pork to work it's magic overnight, remove again from the fridge. Turn your pork skin side up and rub over your sesame/olive oil and season generously with salt. Once the oven has reached temperature, place in your pork for 2 hours, in the last 20 minutes crank the temperature to 220C so the crackling can really get going. You can even grill your pork for 5 minutes at the end just to get that extra crunch!
STEP 6
Remove your pork from the oven when the crackling is perfect! Rest uncovered for 10 minutes before slicing. While the pork is resting, heat up a pan to toast your cashews nuts.
STEP 7
Once your cashews are golden, add in your sesame oil, tamari and coconut cream, stir well. Next toss through your kelp noodles, chopped spring onions and salt and pepper. Squeeze over the juice from a fresh lime. Mix well.
STEP 8
Slice up your pork belly into 4cm thick slices and serve over your kelp noodles. Dress with a drizzle of fresh lime and top with your micro greens and extra cashews.
Happy Eating!
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