SA PORK PROMOTION
PORK BELLY,
TWICE COOKED
The technique of compressing braised
pork belly before glazing it makes the meat
easy to work with and oh so delicious!
Serves 4–6 • Preparation time: 50 minutes,
plus overnight refrigeration
Cooking time: 3½ hours
Oven temperature: 160°C
- 1.5kg boneless pork belly, skin removed (see tip box)
- about 15ml olive oil
BRAISING LIQUID - 1 small onion, roughly chopped • 3 cloves of garlic, bruised
- 5ml each fennel and coriander seeds, roasted
- 3 sprigs oregano • a pinch of chilli flakes
- 500ml natural sweet wine • 100ml white balsamic vinegar
GLAZE - 250ml reserved braising liquid • 30ml honey
- 15ml Worcestershire Sauce
- a splash of fish sauce (optional)
1 Preheat the oven to 160°C. Slice the pork belly
into quarters and place snugly in a roasting dish.
Add the braising liquid ingredients, cover with a
lid or foil and roast for 3 hours.
2 Remove the pork from the oven and allow it
to cool. Remove it from the stock (strain this
liquid through a sieve and set aside) and
place it on a tray lined with cling film.
Cover with another layer of cling film and
place another baking tray or chopping board
on top; weigh it down with tinned food.
Refrigerate this stack overnight.
3 To make the glaze Mix all the ingredients
together in a small saucepan and cook over high
heat, stirring until reduced by half.
4 To glaze the pork Slice each pressed pork belly
quarter into 3 pieces; you’ll end up with 12 pieces.
Heat the oil in a heavy-based pan and sear the meat
until golden-brown all over. Baste with the sauce and
sauté until caramelised.
5 Serve the sticky pork belly with garlicky potato mash, crispy
fried chickpeas and chunky tzatziki with pita breads for a
Greek-inspired feast. Alternatively, choose your favourite starch:
creamy mashed potatoes, polenta or pap taste delicious when
paired with the sticky pork and grilled vegetables or salad.
[CRISPY CRACKLING]
Ask your butcher to remove the skin of the pork belly for you. To make delicious
pork crackling, cut the skin into strips using sharp kitchen scissors. Sprinkle with
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helps the crackling to crisp up. When you’re ready to cook the crackling, spread
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