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Twice-cooked spiced pork belly with cherry sauce
date:Dec 16, 2013
Rub all over pork. Sprinkle with sea salt. Season with pepper.

3. Bake for 3 hours (cover loosely with foil if over-browning during cooking). Cool pork completely. Transfer to a plate. Cover, refrigerate overnight.

4. Preheat oven to 200C/180C fan-forced. Place pork on a baking tray. Bake for 20 minutes or until heated through and rind crackles.

5. Meanwhile, make Cherry sauce: Heat oil in a small saucepan over medium-high heat. Add eschalot. Cook, stirring, for 3 minutes or until softened. A

07/02 08:53