Crispy roast pork belly with sweet orange vinegar

Prep time 30 minutes Cook time 1 hour 15 minutes

Serves 4 people



  • 1.5kg 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
  • 2 oranges, zested and juiced
  • Sea salt to taste


  1. 1.
    Score the pork belly rind with a sharp Stanley knife into thin strips.
  2. 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. 3.
    Place the pork belly skin side down in a baking pan. Drizzle with a little more oil and season.
  4. 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. 5.
    Combine the remaining ingredients in a small saucepan and simmer over a low heat until vinegar is syrupy.
  6. 6.
    Serve pork belly sliced and drizzled with orange vinegar.

General Information

Vinegar may be flavoured with apple or plum for a delicious difference.

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