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  • Braised Pork Belly with Chilies

Braised Pork Belly with Chilies

Posted on Apr 21st, 2015
by Neil Perry
Categories:
  • Main Course
  • Pork Recipes
Braised Pork with Chillies

I love anything with pork belly in it. The good thing about it is if you give it a really good fry first, that will render out a lot of the fat, so I guess in a way it is a little healthy … who am I kidding? It just tastes good!         

This recipe has been first released in Neil’s book “Good Food” and published on Chef’s Pencil with the permission of Murdoch Books.

Enjoy!

Braised Pork with Chillies

Braised Pork Belly with Chilies

Neil Perry
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Prep Time 20 minutes mins
Cook Time 2 hours hrs 40 minutes mins
Course Main Course
Cuisine Asian, Australian
Servings 4 servings

Ingredients
 
 

  • 1 kilogram pork belly cut into 5 x 8 cm (2 x 3 ¼ inch) pieces
  • 2 tablespoons unsalted butter
  • olive oil
  • sea salt
  • 5 dried long red chillies
  • 3 clove garlic
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1 piece orange rind

Instructions
 

  • Melt the butter and a splash of oil in a wide pan over medium heat.
  • Put the pork belly into the pan in a single layer and season with sea salt.
  • Cook the pork slowly, for about 30 minutes, turning occasionally, until the meat is golden brown and most of the fat has been rendered.
  • Pour off and discard most of the fat.
  • Meanwhile, put the chillies in a bowl with 500 ml (17 fl oz/2 cups) boiling water and allow to soak for about 30 minutes.
  • Remove the chillies, reserving the water, and chop roughly.
  • Blend or process the chillies, garlic, cumin and the chilli water until smooth.
  • Add the chilli sauce, bay leaves and orange rind to the pork and stir with a wooden spoon, scraping any brown bits stuck to the bottom of the pan.
  • Reduce the heat to low, cover and braise the meat for about 1.5 hours, or until it is very tender and the sauce has thickened.
  • Remove the bay leaves and orange rind and adjust the seasoning if necessary. Divide the pork among four large bowls and serve with steamed jasmine rice (page 244).

Notes

Braised Pork with Chillies
Tried this recipe?Let us know how it was!


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Neil Perry

Neil Perry is one of Australia’s leading and most influential chefs. He has owned several quality restaurants in Australia. Neil’s current restaurant portfolio includes Rockpool in Sydney; Rockpool Bar & Grill - Sydney, Melbourne and Perth; Spice Temple – Sydney and Melbourne; and The Waiting Room in Melbourne, as well as the Rockpool Consulting arm of the business.

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