1000g Pork Belly with beautiful layers
100g Pistachio nuts, partially crushed
Orange Star Anise Sauce
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 200C/ 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.