Pork Belly

While pork belly is traditionally slow-roasted until it is meltingly tender, when cooked quickly and paired with a sweet glaze it retains juiciness, and has a mellow, delicious flavour. The real trick is to not overcook it, thereby preventing the meat from drying out. For Stir-frying, 2cm cubes is the largest size that should be used. Fine slice of 2cm side strips works even better.

Instructions based off 600g skinless pork belly, all bones removed

Use additional ingredients of your choice:

  • 2 tsp oil
  • sauces of choice (suggested: soy, oyster & fish sauce)

OR follow our basic pork belly stir-fry with Asian greens recipe below.

Click on each drop-down step below:

STEP 1

Use a sharp knife to slice the pork belly into 2cm cubes.

STEP 2

Pour the oil into a large heavy-based frying pan set over a high heat and cook the pork belly in batches until browned, but still medium*.

*(approx. 63°C when tested with a probe thermometer)

   

STEP 3

Return all pork to the pan with sauces of choice, then simmer for 1 minutes. Serve immediately with steamed Asian greens and rice.

   

Steps in Motion : Basic Recipe

EASY PORK BELLY STIR-FRY WITH ASIAN GREENS

Preparation time: 10 minutes
Cooking time: 10 minutes

  • 600g skinless pork belly, all bones removed
  • 2 tsp oil
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp fish sauce
  • steamed Asian greens and rice, to serve

While pork belly is traditionally slow-roasted until it is meltingly tender, when cooked quickly and paired with a sweet glaze it retains juiciness, and has a mellow, delicious flavour. The real trick is to not overcook it, thereby preventing the meat from drying out.

Instructions based off 600g skinless pork belly, all bones removed

Use additional ingredients of your choice:

  • 2 tsp oil
  • glaze of choice (suggested: hoi sin, lime juice & honey)

OR follow our basic pan-fried pork belly with simple glaze recipe below.

Click on each drop-down step below:

STEP 1

Use a sharp knife to slice the pork belly into 2cm cubes.

STEP 2

Pour the oil into a large heavy-based frying pan set over a high heat and cook the pork belly in batches until browned, but still medium*.

*(approx. 63°C when tested with a probe thermometer)

STEP 3

Return all pork to the pan with glaze ingredients of choice, then simmer for 2 minutes, until glazed. Serve immediately.

   

Steps in Motion : Basic Recipe

BASIC RECIPE: PAN-FRIED PORK BELLY WITH SIMPLE GLAZE

Preparation time: 10 minutes
Cooking time: 10 minutes

  • 600g skinless pork belly, all bones removed
  • 2 tsp oil
  • ½ cup hoi sin sauce
  • juice of 2 limes
  • 1 Tbsp honey

To cook the crispiest crackling, there are three things you need:

One of the most important things to remember, is to get the rind as dry as possible before the cooking process.

  1. Remove your roast from the packaging and pat dry with paper towel.  With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat (you may also need to remove roast netting prior to scoring, retie the roast using kitchen string) If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process further dries the rind and aids the crackling process. 
  2. When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  3. Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
  4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes. 
  5. Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
  6. Once cooked, let the roast rest for 10 minutes before slicing.

Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate. If in doubt, use a meat thermometer to check the internal temperature of the pork. Medium-well done is 70°C

How To Pork Crackle

Slow cooked whole pork belly pieces allow us to really have it all – the most tender and juicy pork, perfect crackling, and not too rich. It’s the Goldilocks of dinners. The trick is to combine an initial dry roasting period which forms up the crackle with a longer, and lower, moist cooking period to tenderise the meat.

Instructions based off 700g piece boneless pork belly, skin on

Use additional ingredients of your choice:

  • 2 tsp oil
  • 2 tsp fine salt
  • chopped fruit or potato (suggested: pear)
  • 2 cups cooking liquid of choice (juice or stock)

OR follow our basic slow-cooked pork belly with pears recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 210°C. Use a sharp knife to score the belly skin in fine parallel lines. Rub with oil and salt.

   

STEP 2

Arrange pears or potato (if using) in a roasting dish or slow cooker insert, then pour in liquid of choice and 2 cups water.

STEP 3

Place pork on top, bake for 40 minutes.

STEP 4

Reduce oven to 150°C and roast for a further 2½ hours, until the skin is crackling and the meat is tender. If using a slow cooker, ensure liquid does not cover the crackling and cook on low heat for 6-8 hours.

Steps in Motion : Basic Recipe

SLOW-COOKED PORK BELLY WITH PEARS

Preparation time: 10 minutes
Cooking time: 3 hours 10 minutes

  • 700g piece boneless pork belly, skin on
  • 2 tsp oil
  • 2 tsp fine salt
  • 4 pears, peeled cored and chopped
  • 2 cups pear juice

The connective tissue in pork belly becomes extremely tender when slow-cooked, converting from collagen to gelatin. The real trick is managing ‘time-over-temperature’. The meat is browned to increase flavour, then given three full hours at 150°C, which enables the tenderising of the meat while the sauce thickens.

Instructions based off 600g skinless pork belly, all bones removed

Use additional ingredients of your choice:

  • 2 tsp oil
  • dry rub of choice (suggested: smoky bbq spice rub)
  • 2 cups sautéed veg of choice (suggested: onion, celery, leek, garlic)
  • 1-2 cups liquid (suggested: 400g tin diced tomatoes)

OR follow our basic oven-baked pork belly casserole with tomatoes & treacle recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 150°C. Use a sharp knife to slice the pork belly into 2cm slices.

STEP 2

Pour the oil into a pan over a high heat and fry the pork pieces until browned, then set aside and toss dry rub of choice.

   

STEP 3

Mix with the vegetables, liquid/tomatoes and treacle (if using) in an oven-proof dish and fit the lid. Bake for 3 hours, until pork is tender and sauce has thickened.

Steps in Motion : Basic Recipe

OVEN-BAKED PORK BELLY CASSEROLE WITH TOMATOES & TREACLE

Preparation time: 10 minutes
Cooking time: 3 hours

  • 600g skinless pork belly, all bones removed
  • 2 tsp oil
  • 2 tsp smoky barbecue spice rub
  • 2 cups sautéed vegetables (onion, celery, leek, garlic)
  • 400g tin diced tomatoes
  • 2 Tbsp treacle

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