Szechuan Pork Belly with Salt & Vinegar Crackling
Prep. Time:
30 minutes
Baking Time:
3 hours 30 minutes
Total Time:
4 hours
Serves:
4 servings
Ashleigh created this dish for Great British Menu ™ Season 20. The meltingly tender braised pork belly pairs beautifully with the tingly numbness of Szechuan pepper and a sticky glaze. Presented as lollipops rolled in salt and vinegar crackling crumbs, this is British nostalgia meets Asian sophistication.
Ingredients
Instructions
START THE PICKLE:
Toss the cucumber with the vinegar, sugar, and salt. Refrigerate for at least an hour, tossing occasionally.
SLOW-COOK THE PORK:
Heat oven to 150°C. Season the pork belly well. Heat the oil in a casserole and brown the pork on all sides. Add the stock, cover tightly, and braise for 2½-3 hours until completely tender. Let it rest in the liquid for 20 minutes, then cut into 3cm cubes.
MAKE THE CRACKLING:
While the pork braises, scrape the skin clean of any fat. Lay it flat on a baking tray, brush with the malt vinegar, and sprinkle generously with salt. Roast at 200°C for 30-40 minutes until puffed and crisp. Crush into fine crumbs using a rolling pin or food processor.
MAKE THE SAUCE:
Toast the Szechuan peppercorns in a dry pan until fragrant, then grind. Combine all sauce ingredients in a small pan and warm through gently.
FINISH THE PORK LOLLIPOPS:
Heat a frying pan until very hot. Sear the braised pork cubes until caramelised on all sides, then spoon over the Szechuan sauce and turn to glaze. Skewer each cube onto a bamboo stick, then roll in the crackling crumbs to coat.
SERVE:
Stand the pork lollipops upright and serve with pickled cucumber alongside.
