Easy Chinese Crispy Pork Belly & Scallops with Pea Puree

Made this meal last night. It is so so so yummy!!!!!

INGREDIENTS

Crispy Pork Belly
1kg Pork Belly
Sea salt
4 squashed gloves of Garlic
1 Orange sliced into 6 rounds
4 Bay Leaves

Pea Puree
400g peas
1L Vegie Stock

Chinese Scallops
16 Scallops - no roe
1/2 cup of Soy Sauce
2 Garlic cloves crushed
3cm piece of Ginger crushed
1 red chilli

Crispy Pork Belly
Preheat Oven to 140 Degrees Celsius

Score Pork Belly Rind, and rub in lots of sea salt
Put uncovered in fridge for 30 minutes to dry out

Put Garlic, bay leaves, and orange rounds in a roasting dish, place pork belly on top.
Pour 1cm of water into the roasting dish and cook the posr for 3 hours uncovered.

Increase oven to 220 degrees celsius and roast pork for a further 20 minutes, to crisp skin. (if the skin doesn't crackle, put under the grill for 2-3 minutes)

Remove pork from oven, and rest covered for 15 minutes, before slicing across the pork belly into 2 cm strips.

While Pork is resting, make pea puree, and Chinese Scallops

Pea Puree
Bring 1L of Vegie stock to the boil
Add 400g of peas, and cook for 5 minutes
Drain peas, reserving a little liquid
Then puree peas, adding reserved liquid stock to gain the consistency you wish.

Chinese Scallops
In a small frypan, bring Soy, Garlic, Ginger and Chilli to the bubble.
Turn down to simmer, add the scallops cooking 1 minute each side.

Plating Up
Assemble pea puree in the middle of the plate, top with pork belly strips, then place scallops on top, and drizzle with the chinese scallop cooking sauce.