Slow roasted pork belly with shatteringly crisp crackling is one of those dishes that never fails to draw a crowd. The rich, melt in the mouth pork paired with the warm spiced citrus of Boutique Sauces Orange Star Anise Sauce is a combination that feels both elegant and deeply satisfying. Finished with a scatter of toasted pistachios for crunch and texture, this dish works beautifully as a share plate finger food or as a stunning main meal. It looks and tastes like you spent all day in the kitchen. The best part? It practically cooks itself.
Ingredients
1kg pork belly, skin on
Neutral oil
Flaky salt
100g pistachio nuts
1 jar Boutique Sauces Orange Star Anise Sauce
Directions
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1
Score the pork belly skin in a criss-cross pattern using a very sharp knife. Pork belly skin is tough so take your time, or simply ask your butcher to score it for you.
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2
Lay the pork belly skin side up on a rack in a roasting tin. Rub generously with oil and scatter with flaky salt. This helps the fat render and the skin to crisp beautifully.
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3
Place in a preheated oven at 200C and roast for 30 minutes to start the crackling.
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4
Reduce oven temperature to 160C and continue to roast for a further 2 hours until the pork is completely tender and the crackling is deep and crisp. Test by piercing the flesh with a knife, it should meet no resistance.
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5
Remove from the oven and rest for 10 to 15 minutes before carving into slices.
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6
Meanwhile toast the pistachio nuts in a dry pan over medium heat for 2 to 3 minutes until golden and fragrant. Set aside.
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7
Gently warm Boutique Sauces Orange Star Anise Sauce in a small saucepan over low heat.
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8
Plate the pork belly, pour the Orange Star Anise Sauce generously over the top and finish with a crumble of toasted pistachios. Serve immediately.
Recipe Notes
Ask your butcher to score the skin for you if you are not confident with a knife. A well scored skin is the key to perfect crackling. This dish also pairs beautifully with steamed jasmine rice or Asian greens if you would like to round out the meal.
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