Pork belly with fenugreek and dashi broccolini

Instructions

1. Combine the chillies, lemongrass and garlic in the bowl of a food processor and pulse until it forms a crumbly paste. In a large bowl, combine the paste with the rock salt, then cover the pork belly all over with the seasoned salt – skin and meat side. Place onto a tray, refrigerate and allow to marinate for 2 hours.
2. After 2 hours, wash off the salt paste and pat the pork belly dry with a paper towel. Rub the meat side (not skin side) of the pork belly generously with the ground fenugreek.
3. Preheat the oven to 120˚C (100˚C fan-forced). Wrap the pork belly tightly in cling film, then aluminium foil, ensuring it is tightly wrapped with no visible openings. This will help promote an even cooking temperature and will compress it in its own juices, rendering out some fat. Place on a tray and bake for a minimum of 8 hours or better still, overnight.
4. Just before serving, trim the broccolini. Bring a medium saucepan of water to the boil and add the dashi powder to the water. Blanch the broccolini in the dashi stock for 2-3 minutes.
5. To serve, trim pork belly to remove any excess fat, use a blowtorch to melt off excess gelatinized cooking juices/fat and wipe dry. Sear the pork belly, skin-side down, in a hot medium frying pan, until the skin begins to crackle. Remove from the pan and cut into 2 cm pieces. Serve the pork belly with the broccolini.