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Twice Cooked Pork Belly
Ingredients
- 1 kg whole belly pork
- 6 star anise
- 2 onions, peeled and sliced
- 1 teaspoon sea salt
- 3 teaspoons vegetable oil
- Water
Sauce
- 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
Directions
- 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.
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