- 1.5kg - boneless pork belly, skin removed (see tip box)
- - about 15ml olive oil
- - BRAISING LIQUID
- 1 - small onion, roughly chopped
- 3 - cloves of garlic, bruised
- 5ml - each fennel and coriander seeds, roasted
- 3 - sprigs oregano
- a pinch - of chilli flakes
- 500ml - natural sweet wine
- 100ml - white balsamic vinegar
- - GLAZE
- 250ml - reserved braising liquid
- 30ml - honey
- 15ml - Worcestershire Sauce
- - a splash of fish sauce (optional)
1 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 and place another baking tray or chopping board on top; weigh it down with tinned food. Refrigerate this stack overnight.
3 To make the glaze Mix all the ingredients together in a small saucepan and cook over high heat, stirring until reduced by half.
4 To glaze the pork Slice each pressed pork belly quarter into 3 pieces; you’ll end up with 12 pieces. Heat the oil in a heavy-based pan and sear the meat until golden-brown all over. Baste with the sauce and sauté until caramelised.