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    You are in: Home / Recipes / Pork Belly Recipe
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    Pork Belly

    Pork Belly. Photo by akhong

    1/1 Photo of Pork Belly

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Heatherbelle2's Note:

    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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    Units: US | Metric


    1. 1
      Preheat oven to 180°C.
    2. 2
      Shallowly cut pork skin diagonally 1" apart.
    3. 3
      Combine oil & salt. Rub into pork skin & between the cuts.
    4. 4
      Combine water, stock, soy sauce, wine, sugar, garlic, cinnamon,, chili flakes, OJ, cloves, fennel seeds in a large, shallow baking dish.
    5. 5
      Place pork intp the pan on the above mixture.
    6. 6
      Roast for 1 hour & 20 minutes.
    7. 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. 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. 9
      Serve with rice & steamed Asian greens.

    Browse Our Top Asian Recipes

    Ratings & Reviews:

    • on September 20, 2012


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2012


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Pork Belly

    Serving Size: 1 (468 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1193.0
    Calories from Fat 984
    Total Fat 109.3 g
    Saturated Fat 39.3 g
    Cholesterol 146.9 mg
    Sodium 1872.6 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 2.5 g
    Sugars 23.3 g
    Protein 22.9 g

    The following items or measurements are not included:

    Chinese wine


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