Pork belly with salsa and soy dip

By admin
27 July 2014

We adaptated the recipe of MasterChef Australia winner Adam Liam.

Serves 4-6

Preparation time: 7 min

Standing time: overnight

Roasting time: 45-50 min


1 kg pork belly, deboned


30 ml (2 T) fennel seeds

3 garlic cloves

15 ml (1 T) black peppercorns

30 ml (2 T) olive oil

15 ml (1 T) coarse sea salt


2 Granny Smith apples

15 ml (1 T) lemon juice

15 ml (1 T) Dijon mustard

30 ml (2 T) honey



125 ml (½ c) soy sauce

15 ml (1 T) rice vinegar

1 red chilli, chopped

60 ml (¼ c) chopped coriander (t – teaspoon/s T – tablespoon/s c – cup/s)

  1. Meat Pierce the skin side of the pork belly all over.
  2. Put the pork belly, skin side up, in a colander and pour a kettle full of boiling water over. The skin will shrink and the meat will turn slightly pale. Pat dry with paper towels.
  3. Make deep incisions against the grain on the meaty side of the belly, cutting through the fatty layer but not the skin.
  4. Rub Pound all the ingredients except the coarse salt with a mortar and pestle until smooth. Rub the meaty side with the mixture, ensuring you rub the mixture into the incisions. Take care not to get any of the rub on the skin side.
  5. Put the belly, skin side up, on a wire rack over a baking sheet. Rub with the coarse salt and leave in the fridge overnight. Preheat the oven to 220 °C. Pat the skin side dry (drops of moisture will have formed overnight). Put the meat, skin side down, on a clean rack over a dry baking sheet. Roast for 20 minutes, turn the meat and roast for another 20 minutes. Switch on the oven grill and, with the oven door slightly ajar, grill the meat until the skin is crisp and golden. Allow the meat to rest for 20 minutes before carving.
  • Salsa Mix the ingredients, seasoning to taste with salt.
  • Dip Mix the ingredients. Serve the pork belly with the salsa and dip on the side.

Find Love!