- Dish Type Roast
- Occasion Sunday Lunch
- Cut Belly
- Serves 6-8
- Prep Time 15 mins
- Cook Time 1 hr 25 mins
- 1.4kg piece Boneless pork belly
- 1 tbsp Olive oil
- 1 tbsp Sea salt flakes
- 8 Green shallots, trimmed
- 2cm piece Fresh ginger, thinly sliced
- 2 tsp Coriander seeds
- 4 Star anise
- 2 cups Water
- 1 ½ cups Salt-reduced chicken stock
- 1 tbsp Honey
- Serve with Asian slaw and steamed rice
Preheat oven to 250°C fan-forced. Using a sharp knife, score the pork rind in parallel lines at 1cm intervals without cutting all the way through into the meat. Rub pork rind with oil then rub with salt.
Arrange shallots in the base of a roasting pan (tray should be just large enough to snuggly fit the pork). Scatter ginger, seeds and star anise over the top. Place pork, flesh-side down, on top of the shallots. Carefully pour water gradually into the pan, around the pork (do not pour over the top of the pork). The water should not reach the height of the pork rind. Roast for 50 minutes.
Reduce oven to 160˚C fan-forced and remove pork from the oven. Combine stock and honey in a jug. Carefully pour stock mixture into the pan, around the pork (the stock should not reach the height of the pork rind). Roast for a further 25 mins or until tender.
Increase oven to 250°C fan-forced. Cook for 10 mins or until pork rind is crisp and meat is very tender. Remove pork from oven and set aside to rest for 15 mins before slicing. Serve with Asian slaw and rice.
For best results start preparing the pork the day before you intend to cook:
- Start by drying the pork belly thoroughly with paper towel.
- Place pork, rind-side up, uncovered, on a tray lined with paper towel.
- At this point you can score the pork rind at 1cm intervals. It’s easier to do this now, than after the pork has dried out overnight.
- Refrigerate overnight.
On the day of cooking:
Remove pork from the fridge and allow to stand at room temperature for 30 mins before roasting.