Twice-cooked asian pork belly
Steamed ginger rice
1.Using a sharp knife, score pork rind at 1cm intervals. Place pork in large saucepan with star anise and cinnamon; cover with cold water. Bring to the boil, skimming scum from surface. Reduce heat; simmer gently, covered loosely, about 1 hour.
2.Drain pork; place on oven tray, top with baking paper and another tray. Weight with heavy cans; stand about 2 hours or until pork is uniform in thickness.
3.Preheat oven to 220°C.
4.Combine olive oil, five-spice and salt in small bowl; rub all over pork rind. Place pork on wire rack over large baking dish; pour enough water into dish to come 2cm up sides of dish without touching pork. Roast pork, uncovered, 30 minutes.
5.Reduce oven temperature to 125°C; roast pork, uncovered, about 2 hours or until tender and crackling is crisp.
6.Meanwhile, make steamed ginger rice. Heat oil in medium saucepan; cook onion, stirring, until softened. Add ginger and rice; stir to coat in oil. Add stock; bring to the boil. Reduce heat; simmer, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 5 minutes. Fluff rice with fork; stir in herbs, season to taste.
7.Combine sauce, juice and sesame oil in small bowl.
8.Cut pork into 12 pieces; serve with rice, drizzle with soy dressing, sprinkle with herbs.
Pork can be poached and weighted a day in advance; keep covered in the refrigerator. If skin is not crisp, place under hot grill for a few seconds.Note