Pork Belly with Onion Chutney and Bok Choy

Here is a bonus Pork Belly recipe to kick us off, first one of two this week …just because…

1.5kg pork belly
2 tablespoons coriander seeds
2 tablespoons fennel seeds
2 bunches bok choy
Salt and pepper
3 large red onions
60 ml red wine vinegar
60 ml balsamic vinegar
60g brown sugar
Table salt

Method
Preheat the oven to 180°c.
Remove the pork belly from the packaging and wipe the top dry with paper towel.
In a pestle and mortar roughly mix the seeds to a rough powder and place on to the bottom of the belly pork. Press down firmly and add salt and pepper.
Turn skin side up and place on a rack over a baking tray. Fill the baking tray with 2 cups water 500ml, this will help the meat stay moist and flavorful.
Now spread the salt all over the top of the skin, right to the edges, it takes a huge amount to cover it but be brave, it does not flavour the meat, it forms a crust that is then removed.
Bake for 60 minutes then remove from the oven and increase the temperature to 240°C
Remove the salt crust as seen in the photo.
Return to the oven for 40 minutes until golden
Remove from the oven and rest for 20 minutes before slicing.

Onion Chutney
Slice the onions and cook on low heat in a frypan with olive oil for 10 minutes.
Increase the heat to medium and add the balsamic and red wine vinegar.
Continue cooking and stirring until it becomes a little thicker. Add the brown sugar and cook until thick and the sugars have desolved.

Serve with steamed bok choy.

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