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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.

Customer Reviews

Let customers speak for us

154 reviews
Diane Sauce with Buttery Leek

An Amazing sauce which accompanies many recipes

Absolutely beautiful

I will buy again my daughter Kerr.ie order some it came today she love it Norma layt

Red Wine Jus
Michael Curran
A well satisfied customer

Loved the red wine jus. Can’t wait to try the others I purchased. Just need to prepare a meal worthy of the sauces. Thanks

Heaven in a jar.

Absolutely beautiful sauce , can’t fault it .

Some like it hot..oh yeah

Well hubby was blown away with this sauce. He loves a good chilli sauce. I would have liked the pineapple & lime to have come through a bit more[felt they were slightly overpowered by the chipotle] But if you are after a delicious spicy sauce you cant go past this one