Slow Cooked Lamb Belly With Chilli

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 kg lamb belly, rind off
• 1 liter water
• 50 g sea salt
• 200 ml cranberry juice
• 250 g plum sauce
• 2 red chilies
• 150 g sugar
• 4 cm piece ginger, roughly chopped
• olive oil

Recipe

• 1 score the fat on the lamb belly and trim.
• 2 combine the salt and water together and whisk to dissolve.
• 3 place the lamb belly into a shallow non-metallic dish. pour over the salted water, cover and allow to sit covered in the refrigerator for 8 - 24 hours.
• 4 remove belly from the water and pat dry.
• 5 pre-heat oven 160c.
• 6 sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. cook in the pre heated oven for 1 ½ hours.
• 7 remove and allow to rest.
• 8 combine the plum sauce, chilli, sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. simmer for 10 minutes.
• 9 cut the lamb belly into squares. heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes. place the lamb belly squares into the pan, fat side down and sear for 2 minutes. turn and brown on the other side. drizzle over a little sauce to glaze.
• 10 serve on individual plates with steamed asian greans.
• 11 note: lamb may also be served sliced on a large platter for entertaining. lamb belly may also be roasted without soaking if you are short on time.