Crispy Pork Belly with Citrus Sauce and Rocket and Fennel Salad

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Our favourite thing to cook! It is actually really easy to make! Give it a go, you won’t be disappointed!


  • 1kg Pork Belly (ideally left overnight uncovered in fridge to dry out skin)
  • 1 green apple sliced
  • 1 brown onion sliced
  • Olive oil
  • Salt


  • 100g Brown sugar
  • 125ml red wine vinegar
  • 1 Star anise
  • ½ Cinnamon stick
  • 125ml Orange juice
  • 1 Tbsp lime juice
  • 2 slices orange peel
  • 250 ml chicken stock


  • 200g Rocket
  • 1 Bulb fennel, finely sliced
  • 1 Spanish onion, finely sliced
  • 1 cup mint leaves
  • Pickled beetroot (see below)
  • Salt and Pepper


  • A Bunch baby red beetroot sliced in thin rounds
  • 125ml white wine vinegar
  • 90g castor sugar
  • 1 tbsp salt


  • 100ml Rice bran oil
  • 60ml Verjuice
  • 1 Tbsp lemon juice
  • 1 Tbsp honey
  • 1 tsp Dijon mustard
  • Pinch salt


1. Preheat oven to 220C. Line a baking tray with foil and place onion and apple slices over the foil.

2. Wipe the pork skin with paper towel to soak up any extra moisture from the skin, and score in 1cm intervals in a crisscross pattern, be careful not to go too deep and cut the meat. Rub the skin with olive oil and sprinkle generously with salt.

3. Place the pork belly on top of the apple and onion slices and wrap the foil around the sides of the pork but leave the skin exposed. Place in the oven for 30 mins at 220C then turn down to 160C for 2.5 hours.

4. Turn oven back up to 220C for 20 mins crisp up the crackling. Remove the pork from oven and let rest for 20 mins before slicing.

5. For citrus sauce: In a saucepan bring brown sugar, red wine vinegar, star anise and cinnamon to the boil for approx. 5 minutes until mixture thickens. Add orange juice, lime juice, orange peel and chicken stock and reduce for 5 mins approx. or until reduced by half with a thick syrupy consistency.

6. For rocket and fennel salad: Toss together salad ingredients, including cooled pickled beetroot.

7. For salad dressing: Place all ingredients into a bowl and whisk to temporarily emulsify. Toss through salad and serve.


To make the pickled beetroot for this recipe, bring the vinegar, sugar and salt to the boil and pour over beetroot. Let sit for 20 – 30 mins, stirring once or twice.

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