Serves: 2-4 | Preparation Time: 15 min
- Pork belly on the bone 4-5 ribs still in if you can. Free range please.
- 2 star anise
- 2 cloves garlic crushed
- 1 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 3/4 litre chicken stock (you may need more depending on your dish.
- 1 tbsp tomato paste
- Juice of 1 blood orange (you can use oranges or tangelo's etc)
- Zest of 1/2 the Blood orange.
- Sea salt & cracked black pepper to taste
Preheat the oven to 160°C.
Dissolve the tomato paste into the stock and add all other ingredients to the pan except the pork. stir well to combine.
Score the pork belly in diagonals to allow for easy division of crackling later.
Rub the pork with oil and salt and place into the dish. You want the liquid to just cover the flesh but not the top layer of fat. You will always get a higher part if you are 'on the bone' so just cover up to it's lowest point. Top up with more stock if you need to.
Cover with foil but be careful not to let the foil stick to the top of the meat, this will transfer too much heat and spoil any parts of crackling it touches.
Place in the oven. Check after 3 hrs, you are looking for the flesh to start to fall away very easily and the liquid to be reduced to a jus.
Remove when cooked and turn the oven up to 220°C.
When the oven is a temperature remove the foil and place the pork back in until the crackling has formed.
Serve with rice and Asian vegetables.