Pork belly is one of my favourite cuts of meat, I would have it every Sunday if I could! I love the layers of fat that slowly melt through, and the strong flavours that you are able to put through it. I’ve cooked MANY belly recipes and used MANY different techniques. Here I have used, what I like to call, the pressing method. This is a great way to make the final presentation look neat and beautiful, as well as ensuring that you get that amazing crackling.
Pork belly, cooked well with some salt and pepper really is my idea of heaven, sometimes food should be kept simple and that’s the best way, but the sauce that I made to go with this pork belly really takes it to a different level. Sweet and salty with a depth of flavour from oyster and soy sauces, I promise you, you won’t be able to get enough of it!
This recipe is pretty straight forward to put together. The belly is cooked in a couple of stages to really get the flavour in, and it is slow cooked to really get the meat lush and tender. This is exactly the kind of recipe that got me into cooking – do a bit, drink a bit, do a bit, drink a bit! It’s the perfect recipe for a Sunday dinner, familiar, but with a twist to impress your guests.
Why not serve up with with some of my Roast Potatoes with Garlic, Herbs and Parmesan?
A beautiful sweet and salty pork belly recipe that is perfect for a Sunday dinner
- 1 kg pork belly
- 100 ml dry cider
- 4 tbsp honey
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 red chilli - finely chopped
- 2 tbsp Demerara sugar
- 2 tbsp plain flour
- Salt & pepper
- Pre-heat the oven to 160°c
Score the skin of the belly in a cross cross pattern (or get your butcher to do this for you, you need a super sharp knife), then pour boiling water over the top of the skin, this helps to open up the top layer so you can get the flavour in. Rub in a few pinches of salt and pepper into the skin. Pop into the oven in a small, lightly oiled, roasting tin for 2 hours (grab a glass of wine).
- After 2 hours, take the belly out. Keeping it in the tin, pop a smaller roasting tray (or anything flat) on top and weigh down with some cans/bag of sugar/something heavy and pop in the fridge.
Mix the cider, honey, soy sauce sauce, oyster sauce, chilli and sugar together in a bowl, slowly add the flour.
- After one hour, take the belly out of the fridge, cut into slices, and pour over half of the dressing. Make sure all the sides are covered. Pop back in the fridge.
- After one more hour, pour the rest of the dressing over and pop in the oven for 30mins (still at 160°c).
- Once the belly is ready, heat a glut of oil in a frying pan and pop each slice of belly, skin side down and fry for a couple of minutes to get the skin super crispy.
Let the pork belly rest before serving
Nutritional values are an approximation and are based on one of four servings