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How to cook belly pork

Updated April 17, 2017

Belly pork is an inexpensive cut of meat that you can use to make economical and delicious meals. This crispy and succulent meat dish can be served with rice, roast potatoes and vegetables. If you have any left over, cooked pork belly also makes wonderful sandwiches.

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Preheat the oven to around 200C.

Score the fat side of the pork belly using a sharp knife.

Season the pork belly with salt and pepper on all sides. Rub the salt and pepper into the scores that you previously made.

Put the onions, carrots and celery in the roasting pan. Place the pork belly with the scored side up, on top of the vegetables.

Cook until the pork belly is golden brown. This should take about 10 minutes. Turn the belly over and cook for another 5 minutes.

Reduce the oven temperature to 150C.

Turn the pork back over and add the chicken stock, 2 cups of juice, brown sugar, thyme, cloves and all spice.

Cover the roasting pan with foil and bake for two hours. Then, loosen the foil and bake for another two hours or until the meat is very tender.

Prepare the glaze by straining the pulp out of the remaining 2 cups of orange juice. Combine the juice and sugar in a saucepan and bring to the boil. Reduce the heat and cook until the glaze is the consistency of a thick syrup. This will take about 30 to 40 minutes.

Remove the roasting pan from the oven and allow the pork belly to cool slightly

Once again, set the oven to 200C.

Remove the pork belly from the roasting pan and pat it dry. Baste the pork on all sides with the glaze.

Place the pork belly on a foil lined baking tray and cook for 5 minutes or until the pork is crispy around the edges.

Drizzle the remaining glaze on the pork belly and serve immediately.

Tip

The broth left over in the roasting pan makes a great addition to soups.

Warning

Pork belly can be very fatty, so if you're watching your weight, eat only the meat and avoid the layer of fat on top.

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Things You'll Need

  • 1.8 kg pork belly, cut into 2.5 cm thick portions
  • Salt and freshly ground black pepper
  • 1 large onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 4 1/2 cups of chicken stock
  • 4 cups of orange juice
  • 1/4 cup of light brown sugar
  • 4 sprigs of fresh thyme
  • 4 whole cloves
  • 1/2 teaspoon of whole allspice
  • 3/4 cup of sugar
  • Sharp knife
  • Roasting pan
  • Sieve
  • Sauce pan
  • Baking tray

About the Author

Cherie Brunetti has been writing and editing since 2005. She loves writing about psychology, child development, and home business. She has had feature articles published with "Us Moms Today" and "You & Me: America's Medical Magazine." Brunetti holds a Master of Science in counseling psychology from Frostburg State University in Maryland.

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