Ingredients

Method

For the Rice Krispie chilli crisp:
• 11⁄2 cups canola oil
• 2 jalapeños, thinly sliced
• 1 shallot, very thinly sliced
• 10 cloves garlic, sliced
• 1 t black peppercorns
• 1 stick cinnamon stick (optional)
• 2 star anise (optional)
• 3 T dried chilli flakes
• 1 T smoked paprika
• 1 T soya sauce
• 1 t brown sugar
• 1 t salt
• 1⁄2 cup Rice Krispies
• 800 g pork belly
• 2 T sea salt flakes
• 3 cups coconut water

Method

Ingredients

1. Preheat the oven to 220°C.

2. To make the chilli crisp, heat the canola oil in a small saucepan along with the jalapeños, shallot, garlic and peppercorns. Add the cinnamon stick and star anise, if using. Simmer gently, stirring occasionally, over a medium-low heat for 20 minutes, or until browned. Remove from heat and allow to cool for 5 minutes to infuse the oil.

3. In a heatproof bowl, combine the chilli flakes, paprika, soya sauce and sugar. Strain the oil into the bowl. Reserve the crispy chilli, shallot and garlic bits in the strainer, sprinkle with a bit of salt and set aside to cool and crisp. Once cool, remove the cinnamon stick and star anise, then stir the crispy bits and Rice Krispies into the spicy oil.

4. Pat the pork belly dry, place skin-side up in a deep ovenproof dish and sprinkle with salt. Pour in enough coconut water to almost submerge the pork belly, taking care not to wet the skin on top. Roast for 15 minutes or until the skin bubbles and crisps up, then reduce the heat to 180°C and cook for 45 minutes, or until the meat is tender. To serve, slice the pork belly skin- side down, arrange on a platter and drizzle over the Rice Krispie chilli crisp. Serve hot.

Find more pork recipes here.

Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa