Crispy Skinned Pork Belly with Ginger Beer
Pork Belly is one of our family favourites… firstly you get that amazing crispy, salty goodness of the crackling, secondly you can infuse the meat with so many flavours so easily by just lying the belly onto some apple or pears or oranges etc. Thirdly because it’s faster to cook than a pork shoulder or pork leg, so you get the goodness of a roast in a shorter amount of time!
Like I said, there are many options when it comes to infusing flavour into a pork belly and this week I am sticking with some of QLD’s favourites; Ginger Beer & Brown Sugar!
It’s important firstly that you look for Australian Grown Pork, do you know that 80% of the pork sold in Australia is imported!!! YES a whopping 80%!!!! Secondly buying Free Range Pork is even better fro the animal AND your taste buds! Now all you need to do to help support Aussie Farmers is by looking for the pink AUSTRALIAN PORK logo when buying your fresh pork and especially when buying ham and bacon!
While we are supporting Aussies, lets get some good old Bundaberg Ginger Beer, (at Christmas they even do a spiced Ginger Beer which I think would be absolutely fabulous for this recipe) and we are also going to use some Brown Sugar (Bundaberg Sugar makes this if we are keeping it QLD Grown).
- A pork belly (whatever size), we found that 1.2 kgs can feed 4
- a 375 ml bottle of ginger beer per 700gms of pork belly (roughly)
- 2 – 3 Tbs of brown sugar
- oil (we like to use macadamia oil)
- pre heat the oven to 220 degrees C
- score the skin of the belly with an extremely sharp knife (ask your butcher to do it for you)
- rub a bit of oil over the top and sprinkle with the salt, getting it into the crevices
- place a large piece of foil in a shallow roasting dish, with the sides folded up
- fill this with the ginger beer and the sugar
- fold the foil up around the pok belly keeping the top open and place in the oven
- cook for 15 minutes at 220 C, then turn the oven down to 180 C and cook for a further 2.5 hours depending on the size
I like to serve Pork Belly with any number of sides from your traditional roast vegetables to a bit of coleslaw and some crusty bread. Either way its do delicious we never get leftovers!