Sakkaki Pork Belly

Posted by Belmore Meats on


• 1.5kg pork belly
• 2 tbsp sea salt
• Olive oil
• Freshly ground black pepper
• Caramel vinegar
• 1/2 cup (115 g) brown sugar
• 1/3 cup (80 ml) red wine vinegar
• 2 star anise
• 1 cinnamon stick
• 1 cup (250 ml) chicken stock
• Juice of 1 orange
• 4 wide strips of orange peel
• Sea salt
• Freshly ground black pepper


Score the skin of the pork belly in a criss-cross pattern with a sharp knife (a stanley knife works well). Rub the sea salt into the pork skin and set aside for 30 minutes. Preheat the oven to 220C. Wipe the salt off the pork skin with kitchen paper and dry well.

Drizzle a large roasting tin with olive oil. Put the pork belly in the tin skin-side down, drizzle with a little more oil and season with salt and pepper.

Roast for 30 minutes. Reduce temperature to 190C and roast for another 1 1/2 hours. Carefully turn the pork over and roast for another 20 minutes, or until the skin is crisp.

Remove the pork from the oven, cover loosely with foil and set aside to rest for at least 15 minutes. Slice the pork and drizzle with the caramel vinegar .

Serve with steamed rice, a steamed Asian green vegetable and some freshly chopped red chilli.

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