Pork belly, twice cooked

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Prep Time: 50 min. + refrigerate
Servings: 4–6
Cooking Time: 3½ hours
Ingredients
  • - a splash of fish sauce (optional)
  • 100 ml - white balsamic vinegar
  • 15 ml - Worcestershire Sauce
  • - GLAZE
  • 500 ml - natural sweet wine
  • 3 - cloves of garlic, bruised
  • 5 ml - each fennel and coriander seeds, roasted
  • - a pinch of chilli flakes
  • - about 15ml olive oil
  • 1 - small onion, roughly chopped
  • 1.5 kg - boneless pork belly, skin removed
  • 3 - sprigs oregano
  • 250 ml - reserved braising liquid
  • - BRAISING LIQUID
Method

Oven temperature: 160°C

Preheat the oven to 160°C. Slice the pork belly into quarters and place snugly in a roasting dish. Add the braising liquid ingredients, cover with a lid or foil and roast for 3 hours.

2 Remove the pork from the oven and allow it to cool. Remove it from the stock (strain this liquid through a sieve and set aside) and place it on a tray lined with cling film. Cover with another layer of cling film andplace another baking tray or chopping boardon top; weigh it down with tinned food.Refrigerate this stack overnight.

3 To make the glaze Mix all the ingredientstogether in a small saucepan and cook over highheat, stirring until reduced by half.

4 To glaze the pork Slice each pressed pork bellyquarter into 3 pieces; you’ll end up with 12 pieces.Heat the oil in a heavy-based pan and sear the meatuntil golden-brown all over. Baste with the sauce andsauté until caramelised.

5 Serve the sticky pork belly with garlicky potato mash, crispy fried chickpeas and chunky tzatziki with pita breads for a Greek-inspired feast. Alternatively, choose your favourite starch: creamy mashed potatoes, polenta or pap taste delicious when paired with the sticky pork and grilled vegetables or salad.

CRISPY CRACKLING

Ask your butcher to remove the skin of the pork belly for you. To make delicious pork crackling, cut the skin into strips using sharp kitchen scissors. Sprinkle withsalt and refrigerate open for about an hour, or even overnight. This dehydrationhelps the crackling to crisp up. When you’re ready to cook the crackling, spreadthe strips on a baking tray and bake at 200 ° C until golden-brown and crispy.

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