Sweet Chilli & Lime Roasted Pork Belly
Preparation time is 20minutes
Cook time is 1hours 50minutes
Total time is 2hours 10minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 cup white sugar
- 2 cups steamed rice (to serve)
- 1tablespoons fish sauce
- 1tablespoons rice wine vinegar
- 2 large limes, juiced
- 1/3 cup sweet chilli sauce
- 1.20kilograms pork belly
- 2teaspoons soy sauce
- 1tablespoons vegetable oil
- 2 bunch asian greens, steamed (to serve)
Nutrition per serving
9320kJ
Protein
38.5grams
Sugars
69.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Line a baking tray with paper.
Step 2 of 4
Place sugar, lime juice and water into a medium saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 15-20 minutes or until mixture turns into a rich caramel colour. Add sweet chilli sauce, vinegar, fish and soy sauces. Shake pan gently until combined. Cool.
Step 3 of 4
Remove the skin from pork belly and place onto the baking tray. Rub the skin with oil and sprinkle with sea salt flakes. Refrigerate to dry out skin.
Step 4 of 4
Lay the pork meat into a roasting pan. Pour chilli sauce mixture over pork and turn to coat well. Cover tightly with a lid or foil. Roast for 30 minutes. Add pork skin to oven on lower shelf under pork belly. Roast both for 30 minutes, then remove foil from meat. Reduce oven temperature to 180°C and continue to cook for a further 30 minutes, until meat is very tender and skin is golden and crisp. Transfer pork meat to a serving platter. Cover with foil and rest for 10 minutes. Cut or break crisp skin into pieces. Pour pan juices over pork meat. Serve with skin, rice and greens.
Categories
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