Slow-cooked Sticky Maple Pork With Pork Crackling Dippers

By Michelle Southan

Cooking Slow-cooked sticky maple pork with pork crackling dippers step by step details? If you are looking cooking tips for Slow-cooked sticky maple pork with pork crackling dippers you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Our Banh Mi inspired Pork cob is irresistible. Stuffed with slowcooked, spiceinfused sticky maple pork belly and with the added crunch of pork crackling dippers you wont want to stop.

All you have to do is throw all your ingredients of Slow-cooked Sticky Maple Pork With Pork Crackling Dippers

  1. 1kg pork belly slices or rashers
  2. 100g (1/2 cup, firmly packed) brown sugar
  3. 80ml (1/3 cup) maple syrup, plus 1 tbs, extra
  4. 2 tbs soy sauce
  5. 3 whole star anise
  6. 3cm-piece fresh ginger, peeled, thinly sliced
  7. 2 garlic cloves, thinly sliced
  8. 1 cinnamon stick
  9. 2 tbs olive oil, plus extra, to brush
  10. 1 tbs sea salt flakes
  11. 100g streaky bacon, cut into 1cm-thick strips lengthways
  12. 18-20cm cob loaf
  13. Quke (baby cucumber) ribbons, to serve
  14. Spiralised carrot, to serve
  15. Sliced red chillies, to serve
  16. Fresh coriander sprigs, to serve
  17. Curly green shallots, to serve

The instruction how to make Slow-cooked Sticky Maple Pork With Pork Crackling Dippers

  1. Use a sharp knife to remove the rind from pork belly in long strips. Place the rind on a plate and set aside. Cut the pork belly into 3cm pieces.
  2. Place sugar, maple syrup, soy sauce and 250ml (1 cup) water in a large saucepan or stockpot. Stir over low heat until sugar dissolves. Increase heat to medium and bring to the boil. Add pork belly, star anise, ginger, garlic and cinnamon stick. Stir to combine. Reduce heat to low. Cover and simmer for 11u20442 hours or until pork is tender.
  3. Use a slotted spoon to remove pork belly from cooking liquid and transfer to a plate, reserving liquid. Bring cooking liquid to the boil over high heat. Simmer for 15 minutes or until reduced slightly. Set aside.
  4. Meanwhile, preheat oven to 220C/200C fan forced. Place a wire rack on top of a deep baking tray with sides. Place the reserved rind on rack. Brush with extra oil and sprinkle with salt. Bake for 30-35 minutes or until crackled and crisp. Set aside.
  5. Reduce oven to 180C/160C fan forced. Line a baking tray with baking paper. Weave bacon strips on prepared tray to make a rectangle. Brush with extra maple syrup. Bake for 30 minutes or until crisp. Set aside.
  6. Meanwhile, cut top off the cob loaf. Discard. Scoop out bread inside, leaving a 3cm-thick shell. Place on a baking tray. Spray with oil. Bake for 10 minutes or until golden and crisp.
  7. Heat oil in a large frying pan over medium- high heat. Add pork belly and cook, tossing, for 3-4 minutes or until golden and crisp. Pour over cooking liquid. Toss for 2-3 minutes or until pork belly is coated in the sauce.
  8. Arrange pork crackling strips and woven bacon in the cob. Spoon sticky pork belly into the centre and drizzle with any sauce still in the frying pan. Top with quke, carrot, chilli, coriander and shallots to serve.

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