Chinese Simmered Pork Belly
- Ready in: 8 hours 10 minutes
- Serves: 6
- Complexity: very easy
- kcal: 512
- pork belly to fit your cooker, about 750 g
- 3 tbsp dark soy
- 3 tbsp sherry
- ½ tsp SIDS CRAZY SALT
- ¼ cup water
- 2-3 cloves garlic, peeled
- 1 tbsp grated fresh ginger root
- cooked noodles
- 2 spring onions, sliced thin to garnish
Spray the bowl with oil and turn on crockpot.
Using a very sharp knife, score the skin in parallel lines, 5 mm apart. Place the meat, skin side up, on a non-stick liner or a folded piece of foil, about 40 cm long then transfer to the cooker. Add the remaining ingredients then turn the pork several times so the surface is coated with the flavourings then sprinkle skin with SIDS CRAZY SALT . Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, turning the meat over occasionally during cooking.
Clasping the liner or foil, remove the meat from the cooker and place, skin side up, on a carving board then cut into slices.
Serve on noodles with cooking liquid from the cooker poured over then topped with spring onions.
Inspired by Simon and Alison Holst