Serves 6
You’ll need: For the pork belly – 1-2kg Eskort Pork Belly, rind on; 45ml coarse salt.
For the sauce – zest and juice from 2 large oranges; 25ml water; 2 cloves star anise; 125ml honey; 125ml light brown sugar; 5ml chilli flakes; 2 garlic cloves, chopped.
For the steamed buns – 3 x 250ml self-rising flour; 310ml warm water; 5ml salt; 60ml coconut oil, warm.
To serve – 125ml chopped spring onions; 60ml rice vinegar; 10ml sugar; 1 tsp chilli flakes.
How to:
Pork belly:
Preheat the oven to 220°C.
Place the pork belly rind up on a baking sheet lined with 2 layers of tinfoil and 1 layer of baking paper.
Season the rind with coarse salt and bake for 90 minutes
Sauce:
Combine all the ingredients in a saucepan, bring to a boil and cook for another 10 minutes. The sauce should cook for 25-30 minutes in total.
Steamed buns:
Heat a pot of water over medium heat until it starts to steam. Don’t let it boil.
Add the flour, water and salt to a large mixing bowl. Mix until a dough forms.
Place the dough on a lightly floured surface and knead, gradually adding warm coconut oil.
Knead until all the coconut oil is incorporated.
Allow the dough to rest for 3 minutes before dividing the dough into bun sized pieces.
Place the buns in a steamer or colander. Close the buns with either the lid or foil.
Steam the buns for 45 minutes over the pot of water over low heat. The water shouldn’t boil but just be warm enough to produce steam.
Cut the pork belly into thick slices (6 pieces) and add to the orange sauce.
Combine the spring onion, rice vinegar, sugar and chilli flakes in a small bowl.
Serve the sticky pork belly with the steamed buns and the spring onions.
* Recipe & image by Eskort.
