Recipe image of 'Pork Belly'

Pork Belly

  • Prep. Time: 20 Minutes
  • Cook Time: 2.5 Hours
  • Serves: 6 to 8


  • 500ml beef stock or chicken stock
  • 2 chinese star anise
  • 1 tbls crushd just garlic
  • 1 cinamin sticks
  • 2 tbls salt
  • 200ml red wine
  • 1/2 tbls crushed just ginger
  • 1/2 tbls crushed just chilli
  • 1.5kg belly pork
  • 100ml vegetable oil


1. Put all ingredients for the cooking liquor in a pot for the and bring to boil and simmer for 10 minutes.

2. Season pork belly with salt and seal in a hot pan in little oil, get a good crisp starting on theskin side.

3. Then put in oven tray(skin side up) and pour in liquor and should cover about half way up the pork,put in oven at 200 deg for half an hour then turn down to 160 to 170 deg for another 1.5 hours. Make sure there is always some liquor in oven tray. Can add more wine or stock if need to, and can cover with tin foil half way through cooking.

4. when ready take out of pan and ,strain liquor ,you can make a nice sauce by bringing up to heat and adjust seasoning and reduce for 30 minutes on low heat you can add 1 tbls brown sugar to give a nice lift! And thicken with one tbls spoon of corn flour and little red wine and add to the simmering sauce and cook out for 5 minutes.(can adjust seasoning to taste)


Can put in the fridge and can keep in the fridge for 3 days. When ready to use Put on tray and put into hot oven at around 200 deg and heat through and top should crisp up and the middle will melt in your mouth.
Great with creamy Garlic & ginger mash! Pour over the heated sauce and serve!!

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