The Barn
Bistro – Wine Bar – Cellar Door – Art Gallery

Twice Cooked Pork Belly
Chef: Craig Philpott

Serves 4

1kg Pork Belly
2lt Chicken Stock
1tsp Five Spice
1Cup Light Soy
3 Garlic Clovers
1Clove Ginger Sliced
3 Red Chili ( optional )
2 Sticks of Cinnamon
4 pieces of Star anise
250ml Honey

To serve with main:
1 Bunch Bok Choy
4 Cups cooked steamed rice
50g Crispy fried hokien noodles

Method
Place Pork Belly into a large pot, cover with the chicken stock. Add all ingredients except for honey.
Bring to boil, and then turn down heat to a simmer. Place a plate or small pot lid directly onto the pork belly to keep it submerged.
Cook for approximately 3 hours. When you can pass a skewer through the belly with ease, it is ready.
Place the whole pot into the fridge to let it cool down in the stock, this makes it easier to cut and handle.
When cooled, remove the pork belly from the stock and score the skin slightly in a checkered pattern. Cut into four even pieces.
Place onto greaseproof paper and place in a pre-heated oven 180 degress for approximately 20 minutes.
Meanwhile strain the reserved stock into a pan and add honey. Reduce it until a nice coating consistency is achieved. The sauce is ready.

To serve place pork belly onto the plate with wilted bok choy, steamed rice, drizzled with sauce over the pork. Garnish with crispy hokien noodles.