Pork Belly

Directions

• Cooking the Pork
• Pre heat oven to 160 degrees
• Heat half of the oil a sautéed pan on high heat
• Add half of the diced pork and lightly brown
• Then place in a casserole dish and repeat with the other half of pork
• add the garlic & rosemary to the dish and then pour in the apple juice *so the pork is completely submerged
• Place dish is the oven for 30 minutes
• After 30 minutes turn the oven down to 135 degrees and cook for a further 2.5 hrs
• let cool for about 1 hour
• once at room temperature, take the pork out of the stock
• discard the garlic & rosemary but place the stock in a container and put in the fridge
• when the stock is cold you can remove the fat from the top and then keep the stock to use for another batch of pork or add to make a chef’s creamy mustard sauce
• To Serve
• Heat the sautéed pan to a medium heat
• Shake up the Sesame & Soy Balsamic Dressing and add about 50ml to the pan
• Add the pork and heat for about 1 minute until the balsamic reduces
• From here you can add your vegetables to the pan and the noodles
• Sautéed until hot and then divide into bowls and then drizzle a little more Sesame & Soy Balsamic Dressing over the dish