Our Beautiful farm in monomeith
recipe
SHANGHAI-STYLE BRAISED PORK BELLY
- Cut the pork belly into 2cm thick pieces.
- Bring a pot of water to a boil. Blanch the pork for a couple minutes. Take the pork out of the pot and set aside.
- Put pork into a wok and stir fry for a few minutes with high heat until brown, then add Chinese cooking wine, regular soy sauce, dark soy sauce, sugar and water.
- Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 10-15 minutes, stir to prevent burning and add more water if it gets too dry. Once the pork is fork tender, if there is still a lot of visible liquid, uncover thewok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
Deep Fried Tonkatsu
- Pound the pork loin or pork chop flat until it's about 2cm thick. Coat it with flour and shake off the excess.
- Then dip the pork into the beaten egg and let the excess drip off.
- Transfer the pork to the panko bread crumbs and press firmly to create a thick layer of bread crumbs.
- Heat the oil to medium heat. Gently lower the pork cutlet into the fryer and deep fry it for about 5 minutes.
- Flip and fry the other side until the pork is fully cooked and the panko coating is golden brown, about 5 more minutes.
- Drizzle tonkatsu sauce on top and serve extra on the side for dipping.
Classic Crispy Pork Belly
- Use the tip of a small sharp knife to poke lots and lots of holes all over the pork belly skin. Place the pork onto a baking rack on a baking tray.
- Liberally sprinkle with salt. Place uncovered in the fridge overnight.
- The next day, preheat the oven to 220°C.
- Use plenty of paper towels to pat the pork belly skin until it’s scorched. You’ll have wiped most of the salt off, so sprinkle it with a little more. Then place in the oven to roast for 40 minutes, rotating the pork after 20 minutes to encourage a more even crackling.
- Then turn the heat down to 150°C and roast for 40 minutes or until the crackling is crisp. Remove from the oven and rest for 10 minutes before slicing. Enjoy as is with your usual roast pork trimmings
The finest berkshire pork in Melbourne
We feed our pigs with natural grains, veggies, fruits and macadamia nuts to ensure the greatest taste and quality. By choosing our pork, you can trust in the taste of the land and support local farmers and sustainable practices.
