Salt & Vinegar Pork Belly Roast by Brad CarterComments Off on Salt & Vinegar Pork Belly Roast by Brad Carter
Michelin-starred chef Brad Carter is a one off and so is his debut book from which we are delighted to bring you this amazing recipe for Salt & Vinegar Pork Belly Roast. This is Brad’s love letter to Chinatown and we’re sure you will agree it makes for an impressive dinner dish.
Recipe sourced from ‘Staff’ – the debut book from Michelin-starred Chef Brad Carter
The book is currently available to purchase through the restaurant’s online shop, Facebook or via the Shop link on their Instagram profile.
Prep time: Pork belly 4 days in advance
Resting time: min 30 minutes
Cooking Time: approx 1 hour
- 2kg pork belly, boneless from the thick end, rind on
- 250ml clear malt vinegar
- 2 tbsp coarse salt
- 1 tbsp dried chilli flakes
- 300g long grain rice, rinsed twice
- 1 head of napa cabbage
- lashings of crispy chilli oil
- Start the pork belly 4 days in advance.
- Place the pork in a ProWare Stainles Steel Tri-Ply Roasting Pan and pour over the vinegar, then the salt & chillies.
- Rub the salt & chillies into the pork spooning the vinegar back over as you go, then put a large meat hook through one end in the centre of the belly then hang in the kitchen above a cooker for 4 days, this will naturally dry the meat & tenderise.
- Preheat the oven to 200ºC.
- Place the pork straight onto the Pro-Ware Roasting Pan & cook for 45 minutes until crispy & golden brown, rest on a wire cooling rack for a minimum of 30 minutes.
- Cook the rice in a ProWare Saucepan with 425ml of water & the salt, bring to the boil, them turn the heat down to low & cover with the lid to steam cook until tender & the water has evaporated, alternatively use a rice cooker.
- Add the cabbage leaves, turn off the heat & recover the pan with a lid & let the leaves steam for around 3 minutes., fluff the rice with a fork.
Carve the pork into thick slices, pour the resting juices from the pork into a bowl & skim off the fat, spoon the rice & the cabbage onto the plate, then top with the pork slices, dress the rice with the resting juices & then add crispy chilli oil for fun.
‘This is my love letter to Chinatown.’