Crispy pork belly with dips
Crispy pork belly makes the perfect vessel for a bright sour cream and jalapeno dip and fiery hot sauce.
Ingredients
For the pork belly
- 2 garlic cloves, roughly chopped
- 2 tbsp fennel seeds
- 1 red chilli, roughly chopped, or pinch of chilli flakes
- 4 tbsp olive oil
- 500g/1lb 2oz pork belly
For the hot sauce
- 120g/4½oz unsalted butter
- 1–2 tbsp white wine vinegar
- 1 tsp Worcestershire sauce
- 150g/5½oz hot sauce
- 2 garlic cloves, finely chopped
For the sour cream
- 100ml/3½fl oz soured cream
- 12 pickled jalapeño chillies
- 3 spring onions, finely sliced
- 15²µ/½´Ç³ú coriander, finely chopped
- 1 lime, juice only
- salt and freshly ground black pepper
Method
Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil.
Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper.
Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone.
If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up.
Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify.
To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed.
Serve the crispy pork belly sliced, with the dips in bowls alongside.
