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Braised rolled belly of pork

Recipe from: 12/9/2008 12:00:00 AM
Ingredients 17
Servings 6
Time 50


  • 1 whole pork belly about 1 kg
  • ½ cup olive oil
  • 1 carrot chopped
  • 1 onion chopped
  • 1cellery stick, chopped
  • 1 leak chopped
  • ¼ cup chopped garlic
  • ½ cup chopped ginger
  • 100 ml sherry vinegar
  • ¼ cup soy sauce
  • 2 litres chicken stock
  • 5 star anise
  • 1 teaspoon cloves
  • 2 cinnamon sticks
  • 20 coriander seeds
  • 1 teaspoon fennel seeds
  • 3 bay leaves


To prepare the pork, use a sharp filleting knife to cut off the skin, leaving a thin layer of fat about 5mm thick. Even out the thickness by taking a slice from any thicker areas and placing where the meat is thinner. You should now have an even sheet of pork belly. Roll this up quite firmly and tie into a neat even shaped roll using butchers string, spaced roughly 5cm apart. Heat a large sauté pan big enough to accommodate the pork and add the oil, when almost smoking add the pork and brown on all sides until caramelised all over, remove to a plate.

Using the same pan sauté the vegetables, garlic and ginger for about 5 minutes. Deglaze with the sherry vinegar and cook until reduced by ½, add the soy, the stock and the spices. Bring to a boil and pour into a roasting pan, place the pork into the liquid and cover with foil. Braise in a 180 deg oven for 2 ½ to 3 hours until the meat feels very tender turning the meat a few times during cooking Remove the meat from the sauce and place on a tray covered with foil. Strain the stock into a small pot and reduce until you have a fairly thick glossy sauce. Pour the sauce back over the pork and keep warm, covered with foil until ready to slice.


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