Pork Belly Plait
A whole pork belly plait in a Szechuan pepper and garlic glaze, hung over the Kadai to cook out low and slow, turned sticky with butter and brown sugar and dunked in a soy and chilli sauce. Cooked by SIMON TAYLOR of Surrey Hills Butchers.
Ingredients
SERVES 4 AS A SHARING DISH
THE PORK BELLY
1kg Surrey Hills Butchers pork belly plait, in their Szechuan pepper and garlic glaze
30g butter
1 heaped tablespoon soft brown sugar
4 tablespoons light soy sauce
2 tablespoons soft brown sugar
1 tablespoon rice wine vinegar
1 tablespoon honey
1 fresh red chilli, finely chopped
1 garlic clove, finely grated
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
2 tablespoons water
1 teaspoon cornflour (optional)
Finely sliced spring onions
Fresh red chilli
Toasted sesame seeds
Method
1. Light the Kadai well ahead and let the fire burn down to a nice bed of glowing embers.
2. Hang the plait over the fire and let it cook out slowly for 1 to 1½ hours, until the fat has rendered and the meat is tender with a deep smoky edge from the glaze.
3. For the final few minutes, brush the plait with the butter and brown sugar and let it turn glossy and sticky.
4. Meanwhile, make the dipping sauce. Combine the soy, sugar, vinegar, honey, chilli, garlic, ginger, sesame oil and water in a small pan over the fire and simmer for 2 to 3 minutes. For a thicker sauce, stir in the cornflour loosened with a splash of cold water and cook for a minute more.
5. Take the plait down, slice it into chunks and pile them up. Scatter over the spring onions, chilli and toasted sesame seeds, and serve with the sauce for dunking.
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Method
1. Light the Kadai well ahead and let the fire burn down to a nice bed of glowing embers.
2. Hang the plait over the fire and let it cook out slowly for 1 to 1½ hours, until the fat has rendered and the meat is tender with a deep smoky edge from the glaze.
3. For the final few minutes, brush the plait with the butter and brown sugar and let it turn glossy and sticky.
4. Meanwhile, make the dipping sauce. Combine the soy, sugar, vinegar, honey, chilli, garlic, ginger, sesame oil and water in a small pan over the fire and simmer for 2 to 3 minutes. For a thicker sauce, stir in the cornflour loosened with a splash of cold water and cook for a minute more.
5. Take the plait down, slice it into chunks and pile them up. Scatter over the spring onions, chilli and toasted sesame seeds, and serve with the sauce for dunking.
