Thin Pork Belly Slices

Also known as rashers, belly slices are perfect stir-fried, cooked best over high heat and a short cooking time.

Instructions based off 600g pork belly slices, 1cm thick

Use additional ingredients of your choice:

  • 2 tablespoons oil (suggested: sesame)
  • 2 cups mixed veg
  • sauce/s of choice

OR follow our basic ‘Pork Belly Rasher Stir-Fry with Rainbow Vegetables’ recipe below.

Click on each drop-down step below:

STEP 1

Use a sharp knife to cut the belly slices into fine pieces, about ½cm wide.

STEP 2

Toss with half the oil, then fry in a large heavy-based wok over a high heat for 4 minutes, until browned.

STEP 3

Add the remaining oil and vegetables to the wok and cook for 5 minutes, until softened, then pour in sauces of choice.

   

STEP 4

Simmer for 2 minutes. Serve on rice with toppings of choice.

Steps in Motion: Basic Recipe

PORK BELLY RASHER STIR-FRY WITH RAINBOW VEGETABLES

Preparation time: 10 minutes
Cooking time: 10 minutes

  • 600g pork belly slices, 1cm thick
  • 2 tablespoons sesame oil
  • 2 cups mixed colourful vegetables (capsicums, baby corn, onions, bok choy)
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chilli sauce
  • rice, ginger batons, Asian herbs & fried shallots, to serve
Also known as rashers, because belly slices are sliced so finely, pan frying them is super quick and easy.

Instructions based off 600g pork belly slices, 1cm thick

Use additional ingredients of your choice:

  • sea salt flakes and freshly-ground black pepper
  • 2 teaspoons oil

OR follow our basic ‘Pan-Fried Pork Belly Slices’ recipe below.

Click on each drop-down step below:

STEP 1

Season the pork belly generously with salt and pepper, then toss with the oil.

STEP 2

Stack the belly slices with their skin sides facing the same direction, then arrange skin side down in a large frying pan set over a moderate heat. Cook for 5 minutes.

STEP 3

Increase heat to high, then cook on one side for 2 minutes. Flip, then cook on the other side for 2 minutes, until browned.

Steps in Motion: Basic Recipe

SIMPLE PAN-FRIED PORK BELLY SLICES

Preparation time: 5 minutes
Cooking time: 10 minutes

  • 600g pork belly slices, 1cm thick
  • sea salt flakes and freshly-ground black pepper
  • 2 teaspoons oil
Oven grilling is best suited to items that are thin, hence 1cm thick pork belly slices are perfect.

Instructions based off 600g pork belly slices, 1cm thick

NOTE: The real trick is understanding that every oven grill is different, as are the distances at which the racks can be placed. It may take a little trial to perfect the cooking time.

Use additional ingredients of your choice:

  • 2 tsp oil
  • Glaze of choice

OR follow our basic ‘Oven Grilled Pork Belly Strips with Worcestershire Glaze’ recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven grill to high, and arrange oven rack 15cm below grill. Toss pork slices in oil, then arrange on a baking tray lined with foil.

STEP 2

Grill the pork belly slices for 4 minutes each side, until lightly browned and firm to touch.

STEP 3

Brush your glaze onto the slices. Cook for 3 more minutes, until glazed.

   

Steps in Motion: Basic Recipe

OVEN GRILLED PORK BELLY STRIPS WITH WORCESTERSHIRE GLAZE

Preparation time: 10 minutes
Cooking time: 15 minutes

  • 600g pork belly slices, 1cm thick
  • 2 teaspoons oil
  • ¼ cup Worcestershire sauce
  • 2 tablespoons tomato sauce
  • juice of 1 lemon
  • 1 tablespoon brown sugar
Also known as belly rasher, this cut is so thin, they cook relatively quickly on the BBQ making for a fast and delicious family dinner.

Instructions based off 600g pork belly slices, 1cm thick

Use additional ingredients of your choice:

  • 1 tablespoon oil
  • Glaze of choice

OR follow our basic ‘BBQ Belly Rashers with Spicy Glaze’ recipe below.

Click on each drop-down step below:

STEP 1

Season the belly slices with salt and pepper, then toss with oil.

STEP 2

Arrange the belly slices on a hot barbecue grill and cook for 8 minutes, turning several times, until caramalised.

STEP 3

Continue cooking, basting with glaze of choice, for 4 more minutes, until glazed and just firm to touch.

   

Steps in Motion: Basic Recipe

BARBECUED BELLY RASHERS WITH SPICY GLAZE

Preparation time: 5 minutes
Cooking time: 12 minutes

  • 600g pork belly slices, 1cm thick
  • sea salt flakes and freshly-ground white pepper
  • 1 tablespoon oil
  • ¼ cup smoky barbecue sauce
  • 2 teaspoon Tabasco
  • 2 teaspoon malt vinegar
Cooked as casserole, belly slices can tenderise properly, while achieving maximum flavour in their cooking medium.

Instructions based off 600g pork belly slices, 1cm thick

Use additional ingredients of your choice:

  • 2 teaspoons oil
  • 2 cups mixed veg, diced
  • ¼ cup grains or pulses
  • 1 litre stock of choice

OR follow our basic ‘Pork Belly Casserole with Garden Vegetables & Rosemary’ recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 150°C. Fry the pork belly slices in a large heavy-based pan over a high heat in oil for 3 minutes, each side, until browned. Set aside.

NOTE: Searing the meat before cooking helps caramelize the surface and enhances the flavour of the finished dish.

STEP 2

Fry the vegetables and any other flavour enhancers of choice, for 5 minutes, until aromatic, then mix in the pulses and transfer to a casserole dish.

   

STEP 3

Top with pork slices and stock, fit the lid, then bake for 3 hours, until the pork and pulses are both tender.

Steps in Motion: Basic Recipe

PORK BELLY CASSEROLE WITH GARDEN VEGETABLES & ROSEMARY

Preparation time: 10 minutes
Cooking time: 3 hours 20 minutes

  • 600g pork belly slices
  • 2 teaspoons oil
  • 2 cup mixed garden vegetables, diced (carrots, celery, onion, leek)
  • 12 cloves garlic, crushed
  • 4 sprigs rosemary
  • ¼ cup pearl barley
  • 1 litre chicken stock
As a secondary cut, belly is well-suited to slow-cooking, whether in a traditional electric cooker, or in a lidded saucepan. You may need to add a little water from time to time.

Instructions based off 600g pork belly slices, 1cm thick

Use additional ingredients of your choice:

  • 2 teaspoons oil
  • 1 brown onion, sliced
  • 2-3 cups stock / cooking liquid of choice
  • Vegetables of choice

OR follow our basic ‘Slow-Cooked Pork Belly Hotpot with Oranges’ recipe below.

Click on each drop-down step below:

STEP 1

Use a sharp knife to cut the belly slices into fine pieces, about 2-3cm wide.

STEP 2

Pour the oil into a large lidded saucepan and fry the pork pieces for 5 minutes, until browned.

NOTE: Searing the meat before cooking helps caramelize the surface and enhances the flavour of the finished dish.

STEP 3

Add ingredients and cooking liquid of choice. If using a slow-cooker, transfer at this stage to the cooking insert. Fit the lid then cook gently for 3 hours, until the meat is tender. If using a slow-cooker, cook on low heat for 6-8 hours.

   

Steps in Motion: Basic Recipe

SLOW-COOKED PORK BELLY HOTPOT WITH ORANGES

Preparation time: 10 minutes
Cooking time: 3 hours

  • 600g pork belly slices, 1cm thick
  • 2 teaspoons oil
  • 1 brown onion, sliced
  • 4 cloves garlic
  • 6cm piece ginger, cut into fine batons
  • Finely-grated zest and juice of 4 oranges
  • 2 cups chicken stock
  • 8 chat potatoes

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