Recipes ‹ go back

Twice Cooked Pork Belly


  • 1 kg whole belly pork
  • 6 star anise
  • 2 onions, peeled and sliced
  • 1 teaspoon sea salt
  • 3 teaspoons vegetable oil
  • Water


  • ½ Cup brown sugar
  • 1 cup chicken stock
  • 1/3 cup red wine vinegar
  • ½ cinnamon stick
  • Juice of 1 orange
  • 3 strips orange peel


  • 1. Score the skin of the pork belly with a very sharp knife.                                               
  • 2. Rub oil over pork belly.
  • 3. Rub sea salt into the pork skin and set aside for a few minutes.
  • 4. Preheat oven to 250°C.
  • 5. In a deep roasting pan, place the onion, star anise and approximately 1 cup of water.
  • 6. Place pork belly onto a wire rack which fits into the roasting pan and place over onion and star anise mixture.
  • 7. Cook for 30 minutes.
  • 8. Reduce the oven temperature to 150°C and slow cook for 2 hours. Remove from oven. Do not baste the pork during cooking.
  • 9. Reserve pan juices, fat skimmed off. Set onions aside for serving. Reserve star anise.
  • 10. When ready to serve, place into oven at 160°C and cook for 1 hour.
  • 11. During the last 10 minutes, increase temperature to 220°C and place pork near the top of the oven, so that the skin browns and crisps. Do not allow to burn.
  • 12. Sauce: In a small saucepan, place sugar, vinegar, reserved star anise, cinnamon and pan juices.
  • 13. Cook, stirring over medium heat, until the sugar has dissolved. Bring to the boil and simmer for 5 minutes or until syrupy.
  • 14. Stir in chicken stock and simmer for another 5 minutes or until slightly reduced.
  • 15. Add the orange juice and peel, reduce the heat to low and simmer gently until syrupy.
  • 16. Season to taste.