Crispy pork belly with caramel vinegar

Crispy pork belly with caramel vinegar

Oh, how we love ourselves some crispy pork belly here at F&HE HQ. This recipe is what perfection looks like – a crispy rind and a delicious sweet and juicy meat on the inside! Pair it with a fruity, full-bodied rosé to complement the sweetness of the dish.

Recipe and styling by Dorah Sitole

Photograph by Vanessa Lewis

Crispy pork belly with caramel vinegar recipe:

Crispy pork belly with caramel vinegar

Serves: 4 – 6
Cooking Time: 2 hrs 45 mins

Ingredients

  • 1kg pork belly
  • 30ml (2 tbsp) coarse salt
  • olive oil
  • salt and freshly ground black pepper, to taste
  • CARAMEL VINEGAR

  • 125ml (½ cup) brown sugar
  • 125ml (½ cup) white wine vinegar
  • 1 cinnamon stick
  • 1 green chilli, chopped
  • 250ml (1 cup) chicken stock
  • juice and rind of 1 lemon
  • ¼ each red and yellow pepper, sliced into thin strips
  • 1 packet bok choi, to serve
  • steamed rice, to serve

Instructions

1

Preheat the oven to 200°C.

2

Score the skin of the pork belly in a criss-cross pattern with a Stanley knife (a very sharp utility knife with a retractable blade) or ask your butcher to do it for you.

3

Rub salt into the skin and set aside for 30 minutes. Wipe salt off with kitchen paper and dry thoroughly.

4

Drizzle a large roasting tin with olive oil. Place the pork belly skin-side down in the tin. Drizzle with more oil and season. Roast the pork for 30 minutes. Reduce temperature to 180°C and cook for another 1 hour.

5

Carefully turn the meat over and cook until skin is crisp, about 30 minutes. Remove from oven, cover lightly with foil and allow to rest for 15 minutes.

6

For the caramel vinegar, heat the sugar, vinegar, cinnamon stick and green chilli in a small saucepan over medium heat until the sugar has dissolved. Simmer gently for 5 minutes or until syrupy, stir in the chicken stock and simmer until slightly reduced, about 5 more minutes.

7

Add the lemon juice and rind, and pepper strips. Simmer gently until thick and syrupy. Season to taste.

8

Slice the pork and drizzle with the caramel vinegar. Serve with steamed bok choi and steamed rice.

TRY THIS: Rolled pork belly with gooseberry and almond chutney

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