Pork belly pops with orange, soy and ginger syrup

This is the easiest and quickest way to serve pork belly without cooking it low and slow. An air fryer works wonders for this recipe, and the syrup for dipping is a real treat.

When paired with Spier 21 Gables Chenin Blanc, this dish becomes a mouth-watering must-try. The Chenin Blanc’s luscious palate, refreshed by mouth-watering acidity, cuts through the richness of the pork, while its lingering fruit core finish enhances the dish’s complex flavours.

Take a pop, and follow it with a sip of this aromatic white wine to balance the upfront ripe, juicy peach and pear fruit aromas with the sweet and savoury notes of the orange, soy, and ginger syrup.

Ingredients

For the pork belly:

• 1kg boneless pork belly, cubed (choose a belly that is not too thick and has a thin fat layer)
• Chopped spring onions, for garnish

For the syrup:

• 1 cup fresh orange juice
• 1 strip orange peel, grated
• 3cm ginger, chopped
• 15ml soy sauce
• 15ml lemon juice or vinegar
• ⅓ cup light brown sugar
• 2 star anise

Method

To prepare the syrup:

1. Combine all ingredients in a small or medium saucepan and bring to a simmer, stirring occasionally.
2. Cook for 15 minutes or until lightly reduced and slightly thickened, then remove from the heat.

To prepare the pork belly:

1. Place the belly skin-side up on a clean baking tray, then pat the surface dry with kitchen paper. Leave uncovered in the fridge to dry out the surface, preferably overnight, but a few hours will suffice.
2. Using a very sharp chef’s knife, slice the pork belly into cubes of about 4 x 4cm. Drizzle lightly with olive oil and season the skin side generously with flaky salt.
3. Preheat your air fryer to 200°C. Cook the pork belly cubes in batches for 15 minutes each until the skins are puffed and crispy. Remove from the air fryer, drizzle with the syrup and serve hot.
4. Continue cooking the pork belly in batches and serve immediately, with extra syrup for dipping on the side. Scatter with spring onions if desired.

Note: This dish is best served directly after cooking, as the crispy skins may become tough if left to stand. This recipe is best prepared in an air fryer and is not recommended for oven cooking.

For more information on Spier wines, please visit Spier Wines.

Source: The Citizen