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Pork Belly with ORANGE STAR ANISE SAUCE & Pistachio Crumble

Pork Belly with ORANGE STAR ANISE SAUCE & Pistachio Crumble


1000g Pork Belly with beautiful layers

100g Pistachio nuts, partially crushed

Orange Star Anise Sauce


Step 1

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).

Step 2

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.

Step 3

Transfer to a heated oven.

Step 4

Cook at  200C/ for 30 minutes to crisp the crackling.

Step 5

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.

Step 6

Plate pork belly and pour over ORANGE STAR ANISE SAUCE and crumble pistachios over sauce and serve.