MasterChef New Zealand winner Sam Low's "Chinese Crispy Pork Belly" is one recipe you should definitely try out!
During the chocolate challenge dish, Sam Low stunned the three judges with his Pork dish at the competition.
"Dark chocolate infused charsiu glaze brushed on roasted dashi brined pork loin w/ a dark chocolate hoisin sauce served alongside some plums macerated in rice vinegar pickling liquid, ginger and fennel" was the name of his dish.
"So stoked to have my dish last night on @master.chef.nz named top 3 dish of the @whittakersnz chocolate invention test cook" Sam wrote on Instagram.
- 2 - 2.5kg pork belly (20%+ fat is ideal)
- 2 tsp white vinegar
- 2 tsp neutral oil
- 2-3 tbsp salt
- 3 tbsp sugar
- 1 tbsp chicken boullion
- 1 tsp garlic powder
- 1 tsp onion or scallion powder
- 1/4 tsp white pepper
- 2 tsp cumin powder
- 1 tsp five spice
- 1 1/2 tbsp salt
- 1 tbsp cornflour
- 60ml rice wine
- Preheat the oven to 240C.
- Cut slices on the meat side of the Pork belly about 1cm deep and 2-3 cm apart. "This allows for a deeper marination and reduces the meat curling when cooking - Sam"
- On the other side, the skin side, use the sharp tip of the knife to poke holes. (This helps the fat seep to the top to fry the skin)
- Mix the marinade in a small bowl and pour on the meat side of the belly and avoid the sauce from getting on any of the skin. Rub it in and flip it.
- Using paper, dry the skin and brush on the oil and vinegar.
- Sprinkle salt evenly
- Bake the pork at three different timings:
First temperature = 240C for 20-25 minutes
Second temperature = 170 for 55-60 minutes
Third temperature = 240C for 15-20 minutes or until crispy
Then allow it to est 10-15 minutes before cutting.
If you'd like to make the pear sauce that he complimented his crispy pork belly at the MasterChef NZ, then head here for the recipe: Pear Sauce