If you have a few hours spare (yeah right.., not with three kids to run around I hear you say), I strongly recommend this recipe. Served with rice and maybe a few Asian greens tossed about in a pan, this could quickly become a camp fave.
My protein of choice for this dish is pork belly (as the title would suggest), however, I’m sure it could be adapted for beef/brisket if preferred. Depending on your cut of meat allow some extra cooking time at a low low heat to get the meat mouthwateringly tender depending on your cut of meat.
Although this recipe takes some time to cook, there’s no marinating and no huge list of ingredients. The depth of flavour you get is from the slow cook.
- This dish works really well as nibbles too – pop it into a plate and pass around the toothpicks and beers.
- Any leftovers make a mighty fine jaffle/toastie filling!
- If you’re feeling really fancy, pop it into some steamed buns with some mayo to turn it into pork bao. Naturally, sliders would work just as well.
- The cooking broth can easily do double duty as a stock. Once the broth has cooled, skim off the fat layer and freeze (if you have that facility) or use it as the base for a very yummy wonton soup.
As with all leftovers, make sure that it’s stored correctly – getting sick is not on anyone’s agenda!
- Cast iron camp oven (Dutch oven)
- Cast iron fry pan
- Ozpig/fire source.
What you need
For the Pork:
- 1kg pork belly with the rind removed. Cut the pork belly into slices about the length of your finger and cut each in half.
- 4 ¼ cups chicken stock (preferably hot)
- 1 piece of ginger – about the size of your thumb – finely chopped.
- 3 cloves of garlic chopped in half
- 1 tbsp rice wine
- 1 tsp sugar
For the glaze:
- 2 tbsp of vegetable oil
- 1 piece of ginger – about the size of your thumb – minced ie chopped super fine
- Pinch of salt and pepper
- 1 red chilli finely chopped (optional of course). It’s up to you if you leave the seeds in or not…
- 2 tbsp brown sugar
- 2 tbsp honey
- 3 tbsp dark soy sauce
- 1 tsp lemongrass very finely chopped.
What to do with it
- Place the pork belly ingredients into the camp oven and bring to the boil. Place the lid on and reduce the heat source down to create a low simmer for approx. 2 hours.
- Take off the heat and drain the pork of the liquid. You can set the liquid aside and use it as a Chinese broth for another day – see Clancy’s tips.
- Chop the pork belly into bite-sized pieces
- Place the frying pan over heat and add 1 tbsp oil, the pork belly pieces, salt and pepper and fry on a high heat until the pork starts to turn golden.
- In a separate bowl mix together the glaze ingredients. Once combined, pour the glaze over the pork and continue cooking.
- Once it appears dark and sticky, take it off the heat.
- Pour some cold beer and serve