Crispy Pork Belly with Orange Vinegar

Serves: 4 - 6

Cooking Time: 1 ½ hours


Quantity Ingredient
1.5 kg Mt Mercer Pork Belly
1 tblsp 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

Method: Pre-heat oven 220°C

  1. Score the pork belly rind with a sharp Stanley knife into thin strips.

  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. Place the pork belly skin side down in a baking pan.  Drizzle with a little more oil and season.

  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 cover loosely with foil and allow to rest for 15 minutes.

  5. Combine the remaining ingredients in a small saucepan and simmer over a low heat until vinegar is syrupy.

  6. Serve pork belly sliced and drizzled with orange vinegar.

Notes: vinegar may be flavoured with apple or plum for a delicious difference.