Crispy Five-Spice Pork Belly



Chef:
Bee Choo Char / Sina Wagner & Owen Roberts
Source:
Goo Restaurant / Four Seasons Farm

Ingredients: 

Crispy five-spice Pork Belly
1 lb. Oulton Pork Belly
2 tsps Cooking Wine
1 cup Water
1 tbsp Light Soy Sauce
2 Green Onions
3 Ginger Slices
Five-spice Mix
1 tbsp Chinese Five-Spice Powder
1 tsp Fennel Seeds
1 Orange, zested
1 stalk Rosemary, chopped
1 tsp Salt
1 tsp Sugar
Scallops
12 Scallops, large
½ cup Corn Meal
1 tsp Fennel Seeds (toasted, and ground with ½ tsp salt and ¼ tsp pepper)
Butternut Squash
4 Butternut Squash, peeled & cut to medium pieces
½ tbsp Maple Syrup
½ tsp ea Cinnamon, Nutmeg
Oil, Salt & Pepper

Method: 

 

Crispy five-spice Pork Belly

  • Rinse the pork belly and then put in a large pot with water, ginger slices, green onion, cooking wine, and 1 tbsp salt
  • Bring to a boil, turn the heat down and let the pork belly simmer for 15 minutes
  • Take out the pork belly, rinse under running cold water, and pat dry with paper towel
  • Use fork to poke some holes on the rind — the more the better Sprinkle salt on the surface evenly
  • Place the wire rack in the roasting pan, then the pork belly on the wire rack
  • Turn the pork belly over, brush soy sauce all over and then sprinkle the five-spice mix
  • Set aside in the fridge - 3 hours - uncovered
  • Preheat the oven to 350°F and then roast for 1 hour
  • Remove pork belly from oven, brush some pork fat on the surface and continue cooking until crackling at 450°F oven for 30 minutes
  • Remove from oven and set for 10 minutes

Scallops

  • Press the top of the scallops with cornmeal mix — one side only
  • Add oil to frying pan, medium heat
  • Sear the scallops with the cornmeal side first for 1 minutes
  • Turn over the scallops, and continue to cook for 2 minutes
  • Add 1 tbsp butter to the scallops, and baste the scallops constantly

Butternut Squash

  • Put all the butternut in a bowl, add oil and all the spices
  • Line a baking sheet with parchment paper, and spread the butternut squash evenly in the tray
  • Roast the butternut squash in 350°F for ½ to 45 minutes or until soft
  • Mash the butternut by fork or in a food mixer with paddle


Photo of Crispy Five-Spice Pork Belly
Crispy Five-Spice Pork Belly