Pork belly with green mustard

A punchy green mustard is the perfect balancing act for dipping in crisp, rich and juicy pieces of pork belly.

• serves

  4

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Easy

Stream free On Demand

Vice

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

PG

Ingredients

• 2 kg boneless pork belly
• 1 tsp ground white pepper
• 3 garlic cloves, finely chopped
• 2 tbsp sea salt flakes

Green mustard (makes extra)

• 3 large green chillies, seeds removed
• 1 cup coriander leaves, stalks and roots
• 2 garlic cloves
• 2 tsp sugar
• 1 tbsp rice vinegar
• 125 g (½ cup) Dijon mustard

You will need to begin this recipe 1 day ahead. 

Resting time: 20 minutes

Chilling/freezing time: overnight

Instructions

1. Cut shallow slits into the meat of the pork and prick many small holes into the skin of the pork. Pour boiling water over the skin and then pat dry. You can skip this step if you like, but it does help the crackling. Rub the meat side with the pepper and garlic and sprinkle the skin side generously with salt. Place on a rack, skin-side up and refrigerate overnight, uncovered.
2. Preheat the oven to 180˚C. Place the pork on the rack over a roasting tray and roast for 45 minutes. Turn the oven to grill function and grill the pork for a further 15-20 minutes or until the skin is crisp, watching carefully that it doesn't burn. Remove from the oven and rest for at least 20 minutes before slicing into cubes.
3. For the green mustard, place all the ingredients in a small blender or food processor and blend to a smooth paste. Alternatively, use a mortar and pestle to pound the green ingredients to a paste, then stir through the remaining ingredients. Taste and adjust for seasoning. Serve with the roast pork.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Vice

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

PG