Crispy Pork Belly Pancakes

Cook Time 1 hour 30 minutes

Servings 6 to share

Ingredients

1.2 kg pork belly, skin on and score and air dried overnight

1 cup of chicken stock

1 telegraph cucumber, deseeded and cut into 10cm batons

½ onion, sliced

2 cloves of garlic, skin on, bruised

4 cm knob ginger, sliced

5 spring onions, light and white part cut into 10 cm strips

20 store bought Chinese pancakes

Pinch of salt

Plum Sauce

10 prunes, pitted and chopped

1 tsp Chinese 5-spice

½ cup brown sugar

½ cup apple cider vinegar

⅓ cup black bean sauce

2 tbsp light soy sauce

Method

Preheat the oven to 220°C. Massage oil all over pork and season with salt.

Heat an oven-safe pan with oil, add the onions, garlic and ginger and saute for a few minutes. Place the pork, skin-side up, into the oven and cook for 30 minutes or until the skin is blistered and crispy. Turn down the oven to 160°C and pour stock around pork. Cook for a further hour until the meat is tender.

For the plum sauce, place all the ingredients and ¾ cup water into a small pot over a medium heat and bring to a boil. Simmer for 10-15 minutes or until the prunes have broken down and the mixture is thick and rich. Use a stick blender to blend until smooth.

Remove pork from the oven and cool for 20 minutes. Slice into small medallions and arrange onto a platter with spring onions and cucumber.

Place a steamer basket on top of a medium pot filled with a little water. Place pancakes into the steamer basket and steam for a few minutes until pliable.

Wrap pork, sauce, cucumber and spring onions in pancakes to serve.