Crispy roast pork belly with sweet orange vinegar

Crispy roast pork belly with sweet orange vinegar

Serves: 4  |  Preparation Time: 30mins  |  Cooking Time: 1 hour 15 mins

Ingredients:
  • 1.5kg Tasman Butchers pork belly
  • 1 tbsp 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


  • Method:
  1. Score the pork belly rind with a sharp Stanley knife into thin strips.
  2. Rub the rind with olive oil and sprinkle with salt and pepper. Allow to stand for 20 minutes. Remove salt with a paper towel.
  3. Place the pork belly skin side down in a baking pan. Drizzle with a little more oil and season.
  4. 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.
  5. Combine the remaining ingredients in a small saucepan and simmer over a low heat until vinegar is syrupy.
  6. Serve pork belly sliced and drizzled with orange vinegar.
Results may vary.