Twice-Cooked Masterstock Pork Belly
Serve cut into large cubes or thick slices, with the hot master stock, some steamed rice - or the super-loaded vegie rice - and stir fry greens or Asian slaw.
LOW CARB: Skip the rice and double up on greens or slaw.
Frozen product. Defrost in refrigerator. Once defrosted cook and consume within 48 hours.
Defrost fully. Pat dry and, for best results, allow the skin to dry overnight in the fridge. Rub the skin with salt while you preheat the oven to 220C. Remove the reduced
In a non-stick frying pan, heat 30 ml of mildly flavoured oil over medium heat. Place the pork skin-side down and allow to sizzle for 4-5 minutes or until the skin is golden. Flip the pork over (pour off the oil) and place the frying pan in the oven for 15-20 minutes or until the skin is crunchy and puffed. Allow to rest for 10 minutes, uncovered.
Cut the pork into neat cubes or thick slices with a bread knife and serve with the reduced, heated