• 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

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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