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Crispy pork belly with dips

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Crispy pork belly with dips
Prepare
less than 30 mins
Cook
over 2 hours
Serve
Serves 5

Crispy pork belly makes the perfect vessel for a bright sour cream and jalapeno dip and fiery hot sauce.

Ingredients

For the pork belly

  • garlic: 2 garlic cloves, roughly chopped
  • fennel seeds: 2 tbsp fennel seeds
  • chillichilli: 1 red chilli, roughly chopped, or pinch of chilli flakes
  • olive oil: 4 tbsp olive oil
  • pork belly: 500g/1lb 2oz pork belly

For the hot sauce

  • butter: 120g/4½oz unsalted butter
  • white wine vinegar: 1–2 tbsp white wine vinegar
  • Worcestershire sauce: 1 tsp Worcestershire sauce
  • 150g/5½oz hot sauce
  • garlic: 2 garlic cloves, finely chopped

For the sour cream

  • soured cream: 100ml/3½fl oz soured cream
  • : 12 pickled jalapeño chillies
  • spring onions: 3 spring onions, finely sliced
  • coriander: 15²µ/½´Ç³ú coriander, finely chopped
  • lime: 1 lime, juice only
  • black pepper: salt and freshly ground black pepper

Method

  1. Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil.

  2. Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper.

  3. Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone.

  4. If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up.

  5. Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify.

  6. To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed.

  7. Serve the crispy pork belly sliced, with the dips in bowls alongside.