Pork Belly

"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."
 
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photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by akhong photo by akhong
Ready In:
2hrs 15mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Preheat oven to 180°C.
  • Shallowly cut pork skin diagonally 1" apart.
  • Combine oil & salt. Rub into pork skin & between the cuts.
  • Combine water, stock, soy sauce, wine, sugar, garlic, cinnamon,, chili flakes, OJ, cloves, fennel seeds in a large, shallow baking dish.
  • Place pork intp the pan on the above mixture.
  • Roast for 1 hour & 20 minutes.
  • 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.
  • 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.
  • Serve with rice & steamed Asian greens.

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Reviews

  1. Have just finished the dishes from one of the nicest meals we have had in a long while (and we try to aim high). My wife isn't the keenest on pork as a rule and she really enjoyed it. So ... highly recommended. We made it as set out here and the flavour, combined with fresh stir fried / steamed veges is just superb.
     
  2. This was a great dish - surprisingly easy to assemble and throw in the oven! In the end I used a little bit of corn starch to thicken the sauce up and it was perfect. As you can see in the photo it turned out pretty well, and we gobbled it up! Watch out - it's a heavy dish so make plenty of lighter sides and veggies to balance it out. Thanks for the recipe!
     
  3. This is a fantastic recipe! I made it last night and it turned out great. The pork was tender and the crackling provided a nice flavor and texture contrast to the tender meat and fat below. The plum sauce was easy to make as well. I used blond granulated sugar instead of brown, white wine instead of sherry, and a cinnamon stick instead of ground. I used cheese cloth to filter the sauce at the end. I reserved the fat from the sauce and threw it in the fridge. This morning I tasted it and it had a wonderful spiced flavor and soon I will post a recipe that uses it.
     
  4. Fabulous recipe! The pork was delicious. I removed the pork from the sauce after cooking and returned it to the oven to crisp it up and it was done by the time the sauce had reduced. It would be a great way to serve pork to a large crowd as it is so easy to prepare and easy to serve. And the recipe came from my very own backyard so definitely 5 stars....Thanks Heather!
     
  5. LOVELY pork and crackling, BEAUTIFUL sauce, and really easy too. I didn't have plums so used half an orange instead.
     
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Tweaks

  1. I made this the other night, and only made a few changes. I sliced the skin into diamonds before proceeding. In making the braising sauce, I subbed ground cloves for whole, which I was out of. I also didn't have plums, so increased the orange juice. I cooked it at 366 F for 2.5 hours, not the 2 hr 20 minutes in the recipe. Then I poured the sauce into a saucepan and put the pork back into the oven on broil, on the lowest rack. I reduced the sauce for 15 minutes, then removed the pork to rest. I thickened the sauce with some cornstarch and orange juice. I LOVED the pork. The sauce was good, but better the next day, as I lifted off all the fat. Still good as a leftover. I served it with jasmine rice and steamed broccoli. My husband ate it, but didn't like it as well as I do. Really, really good, IMHO.
     
  2. This is a fantastic recipe! I made it last night and it turned out great. The pork was tender and the crackling provided a nice flavor and texture contrast to the tender meat and fat below. The plum sauce was easy to make as well. I used blond granulated sugar instead of brown, white wine instead of sherry, and a cinnamon stick instead of ground. I used cheese cloth to filter the sauce at the end. I reserved the fat from the sauce and threw it in the fridge. This morning I tasted it and it had a wonderful spiced flavor and soon I will post a recipe that uses it.
     
  3. LOVELY pork and crackling, BEAUTIFUL sauce, and really easy too. I didn't have plums so used half an orange instead.
     

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