Pork Belly with ORANGE STAR ANISE SAUCE & Pistachio Crumble
Pork Belly with ORANGE STAR ANISE SAUCE & Pistachio Crumble
Ingredients:
Instructions:
- Score the pork belly using a very sharp knife. (Pork belly skin is very tough so you’ll need a sharp knife like a Stanley knife. Your butcher will be happy to score it for you).
- Lay the pork, skin-side up, on a rack in a roasting tin. Rub with oil and scatter with salt. This process helps the fat run out and the skin to crisp.
- Transfer to a heated oven.
- Cook at 200 C/ for 30 minutes to crisp the crackling.
- Reduce oven temperature to 160°C, then roast for a further 2 hours or until the pork tender and crisp crackling (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 minutes before carving into slices.
- Plate pork belly and pour over ORANGE STAR ANISE SAUCE and crumble pistachios over sauce and serve.
Featured Boutique Sauce Orange Star Anise Sauce
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