Pork Belly

Pork Belly created by Robin and Sue

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:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Heatherbelle2
Contributor
@Heatherbelle2
Contributor
"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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  1. Karen D.
    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. Robin and Sue
    Pork Belly Created by Robin and Sue
  3. Robin and Sue
    Pork Belly Created by Robin and Sue
  4. Robin and Sue
    Pork Belly Created by Robin and Sue
  5. Jonno eats the world
    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.
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