The Secret to cooking the perfect Sweet Bangalow Pork Belly is to use the twice cooked method. Twice cooking allows you to create a flavour infused & tender Pork Belly & the crunchiest of crackling. Twice Cooked Confit Pork Belly will take more time and preparation to cook but the end result is worth every minute. Enjoy
SERVES- 4 PREP & COOK TIME COMBIND- 10+ Hours
- 1.5kg Sweet Bangalow Pork Belly
- 3 star anise
- 1 tbsp. fennel seeds
- 5 cloves
- 1 tsp black peppercorns
- 1 tbsp. finely chopped thyme
- 150Ml olive oil
- 2 tbsp. vegetable oil
- 500mL duck fat
- Lightly crush the star anise, fennel seeds cloves and peppercorns with a motor and pestle. Add the thyme and oil- mix well.
- Rub the Sweet Bangalow Pork Belly flesh with the spice mixture- do not rub the skin. Refrigerate for minimum of 4 hours.
- Pre-heat oven to 150°C
- Place the duck fat in a roasting pan and place in the oven for 10 minutes, or until melted. Add the Sweet Bangalow Pork Belly and cook for 4 hours until tender.
- Remove the Sweet Bangalow Pork Belly and place of a baking tray then top with a heavy based backing tray or weight and place in the fridge for 6 hours to set flat.
- To finish the pork cut into portions and heat the vegetable oil in a pan medium heat and cook the portions skin side down for 8-10 minutes until crispy crackle is formed. Cook the other 3 sides of the portions.
- Pork belly will want to curl up when you finish the confit stage this is why you put a heavy pan to top when setting aside to set flat.
- Be careful your oil is not to hot when you cook the pork belly portions in the pan at the end otherwise hot oil will spit everywhere.
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