These slow-braised pork belly portions are so aromatic and tender, you’d want to make them over and over again. Serve on a bed of luscious cauliflower puree, or your choice of mashed potatoes or noodles with Asian greens. Pair with a glass of Spier Seaward Shiraz.
Note: The skin-side is not crisped like with many other recipes, but the braising makes the skin really tender - a low stress, softer way of serving belly.
Ingredients: (serves 4-6)
- 1,2 kg boneless pork belly, skin-side scored (choose a more meaty cut with a thinner fat layer)
- 1/2 cup (125 ml) soy sauce
- 1/2 cup (125 ml) water
- juice of 1 large orange
- 3 strips peeled orange rind
- 2 tablespoons (30 ml) fresh ginger, finely grated
- 2 whole star anise
- 1 cinnamon stick
- 4 cloves
- 2 tablespoons (30 ml) brown sugar
- (to serve: cauliflower puree or mashed potato, and your choice of steamed greens)
Preheat the oven to 160 °C. Use a very sharp non-serrated knife to cut the belly neatly into 4-6 rectangular portions. Arrange the portions tightly together (skin side up) in a rectangular roasting tray, fitting relatively snugly. In a mixing jug, add the soy, water, orange juice, rind, ginger, star anise, cinnamon, cloves and sugar. Stir to mix, then pour all over the belly (the liquid should just about cover the belly portions). Without covering, roast the belly for 3 hours until very tender. Remove from the oven, an transfer the remaining liquid to a sauce pan, skimming off any excess fat. Thicken the sauce (if desired) with a teaspoon of maize flour dissolved in a tablespoon or two of water, and stir over medium heat until thick and glossy. Set aside until ready to serve.
Serve the belly portions hot on cauliflower puree or mashed potato, drizzle with the sauce and some steamed greens.
About the wine: Spier Seaward Shiraz
Beautiful layered aromas of mulberry, violets and subtle pepper and anise. The mid-palate is balanced with concentrated fruit flavours and smooth, dense tannins.