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Crispy fried pork belly canapés

Published on December 17, 2015
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Step the canapés at your next social soiree up a notch with this pork belly, ginger salsa, and wasabi clotted cream combo

Pork belly

Serves 6-8

You will need

For the pork:
Pork belly 1kg, trimmed and skin removed
Chinese five-spice powder 50g, for rubbing
Rice flour 80g, seasoned with salt & pepper
Sea salt and freshly ground black pepper

For the stem ginger salsa:
Stem ginger 80g, finely chopped
Lime 1, zest of whole lime and 1/2 juice
Small red chilli 1, finely sliced and seeds removed
Fresh coriander small handful, chopped

For the wasabi clotted cream:
Trewithen clotted cream 100g
Crème fraiche 100g
Wasabi paste 2tbsp
Mirin rice wine 2tbsp

Coriander to garnish


  1. Preheat the oven to 120°C. Rub the pork belly with the five spice powder and season liberally. Place on a roasting pan, skin side down and roast for 3 hours. Baste every 30 minutes. Test by pushing a pushing a fork into the meat, it should be soft and tender. Leave to cool.
  2. For the wasabi clotted cream, place all ingredients in a bowl and mix. Cover and place in the fridge.
  3. For the stem ginger salsa, mix the prepared ingredients together in a bowl, cover and place in the fridge.
  4. Pre-heat your deep fat fryer to 180°C. Cut the cooled pork in to 1” cubes, coat in the seasoned rice flour. Very gently deep fry for 2-3 minutes until crisp, place on kitchen paper to drain any excess oil
  5. Place the pork on your serving plate. Top the pork with some ginger salsa. Dollop wasabi cream on the plate and decorate with coriander leaves.

Chef’s tips: ‘This would be a fantastic use for left over roast pork.’

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