“I buy meat from an Asian butcher in Northbridge, Perth, where I am usually the only non-Asian. I've seen many Asian women buying lots of pork belly slabs, so I bought one & searched for a recipe. This one is from an Aussie site. The original recipe called for no bones with skin. I used a pork belly with bones & it worked well.”
READY IN:
2hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Shallowly cut pork skin diagonally 1" apart.
  3. Combine oil & salt. Rub into pork skin & between the cuts.
  4. Combine water, stock, soy sauce, wine, sugar, garlic, cinnamon,, chili flakes, OJ, cloves, fennel seeds in a large, shallow baking dish.
  5. Place pork intp the pan on the above mixture.
  6. Roast for 1 hour & 20 minutes.
  7. Increase heat to very high & cook until crackling is crisp. (Or remove from oven, remove skin, put on a rack under a high grill until crackling is crisp). Keep pork warm.
  8. Strain liquid from the baking pan into a saucepan, skim off any surface fat, bring to boil then add plum wedges. Reduce heat & simmer for 15 minutes until thickened.
  9. Serve with rice & steamed Asian greens.

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