Thin Pork Belly Slices

Pork belly, while often slow-cooked, can be successfully stir-fried, provided the heat is high and the cooking time short. If no heavy-based wok is available, a heavy-based saucepan is preferable to a light wok for home stoves.

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

Use additional ingredients of your choice:

  • 2 Tbsp oil (suggested: sesame)
  • 2 cups mixed veg
  • sauces 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 rashers 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 (additional serving suggestions: ginger, Asian herbs and fried shallots).

Steps in Motion : Basic Recipe

PORK BELLY RASHER STIR-FRY WITH RAINBOW VEGETABLES

Preparation time: 10 minutes
Cooking time: 10 minutes

  • 600g pork belly rashers, 1cm thick
  • 2 Tbsp sesame oil
  • 2 cups mixed colourful vegetables (capsicums, baby corn, onions, bok choy)
  • 2 Tbsp soy sauce
  • 1 Tbsp sweet chilli sauce
  • rice, ginger batons, Asian herbs and fried shallots, to serve
Instructions based off 600g pork belly rashers, 1cm thick

Use additional ingredients of your choice:

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

OR follow our basic pan-fried pork belly rashers 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 rashers 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 RASHERS

Preparation time: 5 minutes
Cooking time: 10 minutes

  • 600g pork belly rashers, 1cm thick
  • sea salt flakes and freshly-ground black pepper
  • 2 tsp oil

Oven-grilling is a technique that was widely popular in Australia in the 1980’s and 1990’s, but has fallen out of favour. It is best suited to items that are thin, hence 1cm thick pork belly rashers are perfect. 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.

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

Use additional ingredients of your choice:

  • 2 tsp oil
  • glaze of choice (suggested: Worcestershire sauce, tomato sauce, lemon juice & brown sugar)

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 rashers in oil, then arrange on a baking tray lined with foil.

STEP 2

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

STEP 3

Mix glaze ingredients of choice then brush onto the rashers. 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 rashers, 1cm thick
  • 2 tsp oil
  • ¼ cup Worcestershire sauce
  • 2 Tbsp tomato sauce
  • juice of 1 lemon
  • 1 Tbsp brown sugar

Because belly rashers are sliced so finely you can choose to cook them quickly, or slowly. This fast and delicious family dinner is a fantastic way to use one of the best cuts going around.

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

Use additional ingredients of your choice:

  • 1 Tbsp oil
  • glaze of choice (suggested: BBQ sauce, Tabasco and vinegar)

OR follow our basic BBQ belly rashers with spicy glaze recipe below.

Click on each drop-down step below:

STEP 1

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

STEP 2

Combine glaze ingredients of choice in a small bowl, then stir to combine. Arrange the ribs on a hot barbecue grill and cook for 8 minutes, turning several times, until lightly blackened.

STEP 3

Continue cooking, basting with the sauce, 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 rashers, 1cm thick
  • sea salt flakes and freshly-ground white pepper
  • 1 Tbsp oil
  • ¼ cup smoky barbecue sauce
  • 2 tsp Tabasco
  • 2 tsp malt vinegar

Cooked as casserole, belly rashers can tenderise properly, while achieving maximum flavour in their cooking medium.

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

Use additional ingredients of your choice:

  • 2 tsp oil
  • 2 cups mixed veg, diced (optional extras: garlic and rosemary)
  • ¼ cup pearl barley
  • 1L stock of choice

OR follow our basic pork belly casserole with garden vegetables and rosemary recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 150°C. Fry the pork belly rashers 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, garlic and rosemary (if using) for 5 minutes, until aromatic, then mix in the barley and transfer to a casserole dish.

   

STEP 3

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

Steps in Motion : Basic Recipe

PORK BELLY CASSEROLE WITH GARDEN VEGETABLES AND ROSEMARY

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

  • 600g pork belly rashers
  • 2 tsp oil
  • 2 cup mixed garden vegetables, diced (carrots, celery, onion, leek)
  • 12 cloves garlic, crushed
  • 4 sprigs rosemary
  • ¼ cup pearl barley
  • 1L chicken stock

As a secondary cut (one with a significant amount of connective tissue) 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 rashers, 1cm thick

Use additional ingredients of your choice:

  • 2 tsp oil
  • 1 brown onion, sliced
  • garlic & ginger (optional)
  • 2-3 cups stock / cooking liquid of choice
  • potatoes make a hearty additional to any slow cooked meal (optional)

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 rashers into fine pieces, about ½cm 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 rashers, 1cm thick
  • 2 tsp 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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