Crispy Roast Pork Belly with Sweet Orange Vinegar
Serves: 4 | Preparation Time: 30mins | Cooking Time: 1 hour 15 mins
Ingredients:
1.5kg Tasman pork belly
1 tablespoon sea salt
Olive oil
Freshly ground black pepper
Orange vinegar
½ cup brown sugar
½ cup verjuice
¼ cup white balsamic vinegar
1 cinnamon stick, cracked
1 star anise, cracked
1 tablespoon sea salt
Olive oil
Freshly ground black pepper
Orange vinegar
½ cup brown sugar
½ cup verjuice
¼ cup white balsamic vinegar
1 cinnamon stick, cracked
1 star anise, cracked
2 oranges, zested and juiced
Sea salt to taste
Sea salt to taste
- Method:
- Score the pork belly rind with a sharp Stanley knife into thin strips.
- Rub the rind with olive oil and sprinkle with salt and pepper. Allow to stand for 20 minutes. Remove salt with a paper towel.
- Place the pork belly skin side down in a baking pan. Drizzle with a little more oil and season.
- Cook for 30 minutes then turn pork belly and reduce heat to 190°C for a further 30-40 minutes. Belly will be crisp and golden. Remove and cover loosely with foil and allow to rest for 15 minutes.
- Combine the remaining ingredients in a small saucepan and simmer over a low heat until vinegar is syrupy.
- Serve pork belly sliced and drizzled with orange vinegar.
