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.

Serves: 4

Prep time: Pork belly 4 days in advance

Resting time: min 30 minutes

Cooking Time: approx 1 hour

Equipment

• 20cm Saucepan
• 35cm Roasting Pan

Ingredients

• 2kg pork belly, boneless from the thick end, rind on
• 250ml clear malt vinegar
• 2 tbsp coarse salt
• 1 tbsp dried chilli flakes

To serve:

• 300g long grain rice, rinsed twice
• 1 head of napa cabbage
• salt
• lashings of crispy chilli oil

 Cooking Method

1. Start the pork belly 4 days in advance.
2. Place the pork in a ProWare Stainles Steel Tri-Ply Roasting Pan and pour over the vinegar, then the salt & chillies.
3. 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.
4. Preheat the oven to 200ºC.
5. 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.
6. 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.
7. 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.

To finish:

1. 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.’