.svg){kind=small}
Pork Belly
1kg Free Range Pork Belly
Zest of 1 orange
Thyme leaves
Olive Oil
1 ½ cups chicken stock
Remove pork from the packaging and pat the skin dry with kitchen paper.
With a very sharp knife score the skin or get your butcher to do this for you. Being very careful not to cut into the meat.
Then rub salt into the skin making sure you get into the slits you made in the skin.
Leave in refrigerator overnight.
When ready to cook remove from the fridge and pat dry with kitchen paper. Remove excess salt.
Pomegranate Glaze
3 cloves of garlic
3 anchovy fillets
1/3 cup Fresh thyme leaves
2-star anise
1 cinnamon stick
50ml pomegranate molasses
Combine all ingredients into a high-powered blender and combine to form a smooth paste.
Rub the paste into the flesh side of the pork belly.
Leave at room temperature for 20mins before cooking.
Preheat oven to 200°C on combination steam or convection function.
Place pork in a roasting tray lined with baking paper.
Drizzle the olive oil over the pork and rub the orange zest and thyme into the skin.
Place the pork skin side up in the preheated oven for 20 minutes to get the crackling started
Reduce temperature to 140°C, carefully pour in the chicken stock and continue cooking for 1 ½ - 2 hours or until tender.
Increase temperature to 220°c for final 10- 15 mins to finish crackling.
Remove from oven and allow to rest for15-20 minutes before carving.
Note: Heavy cooking - SP motor
