Ingredients
The following ingredients have 6 Servings
- 1 kg pork belly whole
- 6 star anises
- 2 onions peeled sliced
- 1 tsp sea salt
- 3 tbs vegetable oil
- 1 cup water
- 1/2 cup brown sugar
- 1 cup Massel Chicken Style Liquid Stock
- 1/3 cup red wine vinegar
- 1/2 cinnamon stick
- 1 orange juiced
- 3 strips orange rind
Instruction
- Score the skin of the pork belly with a very sharp knife.
- Rub oil over pork belly.
- Rub sea salt into the pork skin and set aside for a few minutes.
- Preheat oven to 250C.
- In a deep roasting pan, place the onion, star anise and approximately 1 cup of water.
- Place pork belly onto a wire rack which fits into the roasting pan and place over onion and star anise mixture.
- Cook for 30 minutes.
- Reduce the oven temperature to 150C and slow cook for 2 hours. Remove from oven. Do not baste the pork during cooking.
- Reserve pan juices, fat skimmed off. Set onions aside for serving. Reserve star anise.
- When ready to serve, place into oven at 160C and cook for 1 hour.
- During the last 10 minutes, increase temperature to 220C and place pork near the top of the oven, so that the skin browns and crisps. Do not allow to burn.
- Sauce: In a small saucepan, place sugar, vinegar, reserved star anise, cinnamon and pan juices.
- Cook, stirring over medium heat, until the sugar has dissolved. Bring to the boil and simmer for 5 minutes or until syrupy.
- Stir in chicken stock and simmer for another 5 minutes or until slightly reduced.
- Add the orange juice and peel, reduce the heat to low and simmer gently until syrupy.
- Season to taste.
