Crispy pork belly with caramel vinegar

Posted: August 22, 2011 in Pork, Roast
Tags: , , ,

It seems pork is the flavor of the month, if I go by everyone’s meal statuses of late. I also had the pork craving, but was after an Asian sweet flavor. I particularly wanted something that used star anise. With no oranges on hand I substituted grape fruit. This recipe is one of Bill Granger’s and I’m keen to try it again with oranges. Also I can’t see how crackling can be achieved by lieing the pork skin side down. I salted mine and cooked it on top on very high heat. Our camera is still away being repaired so I’m sorry for the poor quality mobile photo it doesn’t do the pork justice. I also plated it in a fashion needed for a 2 year old, fast!


Crispy pork belly with caramel vinegar

Recipe By:
Serving Size: 6
Cuisine: Asian
Main Ingredient: Star anise
Categories: Roast

-= Ingredients =-
Pork ; Belly
2 kilograms pork belly
2 tablespoons sea salt
olive ; oil
freshly ; ground black pepper
Caramel ; vinegar
1/2 cup Brown sugar ; (115 g)
1/3 cup Red wine vinegar ; (80 ml)
2 star anise
1 cinnamon stick
1 cup Chicken stock ; (250 ml)
1 each Orange ; juice
4 wide strips of orange peel
sea ; salt
freshly ; ground black pepper

-= Instructions =-
Score the skin of the pork belly in a criss-cross pattern with a sharp knife (a stanley knife works well). Rub the sea salt into the pork skin and set aside for 30 minutes.
Preheat the oven to 220C. Wipe the salt off the pork skin with kitchen paper and dry well. Drizzle a large roasting tin with olive oil. Put the pork belly in the tin skin-side down, drizzle with a little more oil and season with salt and pepper.
Roast for 30 minutes. Reduce temperature to 190C and roast for another 1 1/2 hours. Carefully turn the pork over and roast for another 20 minutes, or until the skin is crisp.
Remove the pork from the oven, cover loosely with foil and set aside to rest for at least 15 minutes. Slice the pork and drizzle with the caramel vinegar (recipe opposite). Serve with steamed rice, a steamed Asian green vegetable and some freshly chopped red chilli.

Caramel vinegar

Put the sugar, vinegar, star anise and cinnamon in a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, or until syrupy.
Stir in the chicken stock and simmer for another 5 minutes, or until slightly reduced. Add the orange juice and peel, reduce the heat to low and simmer gently until thick and syrupy. Season to taste.

  1. Kate Long says:

    Sounds a lot like the one we made last night – although ours was slow cooked and AHHHH-MAZING!
    I’ll link you the recipe we used. If you can run the oven for long enough in the QLD heat, you’ll be so glad you did.
    Maybe you can compare and tell me which one is better. I found I had to whack the pork under the griller for a couple of minutes carefully to get crackle, but OMG!

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