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Pork Belly – Whole

The real trick to stir-frying pork belly is to not overcook it, thereby preventing the meat from drying out. For stir-frying, 2cm cubes is the largest size that should be used.

Instructions based off 600g skinless pork belly, all bones removed

Use additional ingredients of your choice:

  • 2 teaspoons oil
  • sauce/s of choice

OR follow our basic ‘Pork Belly Stir-Fry with Asian Greens’ recipe below.

Click on each drop-down step below:

STEP 1

Use a sharp knife to slice the pork belly into 2cm cubes.

STEP 2

Pour the oil into a large heavy-based frying pan set over a high heat and cook the pork belly in batches until browned, but still medium*.

*(approx. 63°C when tested with a probe thermometer)

   

STEP 3

Return all pork to the pan with sauces of choice, then simmer for 1 minutes. Serve immediately with steamed Asian greens and rice.

   

Steps in Motion: Basic Recipe

EASY PORK BELLY STIR-FRY WITH ASIAN GREENS

Preparation time: 10 minutes
Cooking time: 10 minutes

  • 600g skinless pork belly, all bones removed
  • 2 teaspoons oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • steamed Asian greens and rice, to serve
The real trick to pan-frying pork belly is to not overcook it, thereby preventing the meat from drying out. For stir-frying, 2cm cubes is the largest size that should be used.

Instructions based off 600g skinless pork belly, all bones removed

Use additional ingredients of your choice:

  • 2 teaspoons oil
  • Glaze of choice

OR follow our basic ‘Pan-Fried Pork Belly with Simple Glaze’ recipe below.

Click on each drop-down step below:

STEP 1

Use a sharp knife to slice the pork belly into 2cm cubes.

STEP 2

Pour the oil into a large heavy-based frying pan set over a high heat and cook the pork belly in batches until browned, but still medium*.

*(approx. 63°C when tested with a probe thermometer)

STEP 3

Return all pork to the pan with glaze of choice, then simmer for 2 minutes, until glazed. Serve immediately.

   

Steps in Motion: Basic Recipe

BASIC RECIPE: PAN-FRIED PORK BELLY WITH SIMPLE GLAZE

Preparation time: 10 minutes
Cooking time: 10 minutes

  • 600g skinless pork belly, all bones removed
  • 2 teaspoons oil
  • ½ cup hoi sin sauce
  • juice of 2 limes
  • 1 tablespoon honey
For the perfect roast pork, there are just a few simple steps to make a meal the whole family will love. To cook the crispiest crackling, there are three things you need:

Click on each drop-down step below:

STEP 1

Remove from pack, pat dry with paper towel and score the rind at 1cm intervals. Refrigerate uncovered for 1 hour (ideally overnight) to dry the rind.

   

STEP 2

Place on a wire rack in the sink, pour a jug of boiling water over the rind. Pat dry with paper towel. Rub with 1 tablespoon of vegetable oil and 1 tablespoon coarse salt.

   

STEP 3

Transfer to a baking tray. Roast in a pre-heated oven at 240°C (max 250°C conventional) until the rind just starts to crackle, up to 50 minutes. Reduce to 180°C and cook for 35 minutes per kg or until cooked. Remove and rest for 10 minutes before carving.

How To Pork Crackle

What size roast should you choose?

Use this as a guide to help you select your roast.

Bone-in roast Generally approx. 3.5 – 4kg Feeds about 10 – 12 people
Boneless roast Generally approx. 1.5 – 2kg Feeds about 6 – 8 people
The most tender and juice pork coupled with the perfect crackling. The trick is to combine an initial dry roasting period which forms up the crackle with a longer, and lower, moist cooking period to tenderise the meat.

Instructions based off 700g piece boneless pork belly, skin on

Use additional ingredients of your choice:

  • 2 teaspoon oil
  • 2 teaspoon fine salt
  • chopped fruit or potato
  • 2 cups stock or cooking liquid of choice

OR follow our basic ‘Slow-Cooked Pork Belly with Pears’ recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 210°C. Use a sharp knife to score the belly skin in fine parallel lines. Rub with oil and salt.

   

STEP 2

Arrange fruit of choice in a roasting dish or slow cooker insert, then pour in liquid and 2 cups water.

NOTE: Adjust the amount of water if required, to make sure the liquid does not touch the skin of the pork.

STEP 3

Place pork on top, bake for 40 minutes.

STEP 4

Reduce oven to 150°C and roast for a further 2½ hours, until the skin is crackling and the meat is tender. If using a slow cooker, ensure liquid does not cover the crackling and cook on low heat for 6-8 hours.

Steps in Motion: Basic Recipe

SLOW-COOKED PORK BELLY WITH PEARS

Preparation time: 10 minutes
Cooking time: 3 hours 10 minutes

  • 700g piece boneless pork belly, skin on
  • 2 teaspoons oil
  • 2 teaspoons fine salt
  • 4 pears, peeled cored and chopped
  • 2 cups pear juice
Pork belly casserole basics – The meat is browned to increase flavour, then given three full hours at 150°C, which enables the tenderising of the meat while the sauce thickens.

Instructions based off 600g skinless pork belly, all bones removed

Use additional ingredients of your choice:

  • 2 teaspoons oil
  • dry rub of choice
  • 2 cups sautéed veg of choice
  • 1-2 cups liquid

OR follow our basic ‘Oven-Baked Pork Belly Casserole with Tomatoes & Treacle’ recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 150°C. Use a sharp knife to slice the pork belly into 2cm slices.

STEP 2

Pour the oil into a pan over a high heat and fry the pork pieces until browned, then set aside and toss in dry rub of choice.

   

STEP 3

In an oven-proof dish, mix with the vegetables, liquid and any other additions of choice and fit the lid. Bake for 3 hours, until pork is tender and sauce has thickened.

Steps in Motion: Basic Recipe

OVEN-BAKED PORK BELLY CASSEROLE WITH TOMATOES & TREACLE

Preparation time: 10 minutes
Cooking time: 3 hours

  • 600g skinless pork belly, all bones removed
  • 2 teaspoons oil
  • 2 teaspoons smoky barbecue spice rub
  • 2 cups sautéed vegetables (onion, celery, leek, garlic)
  • 400g tin diced tomatoes
  • 2 tablespoons treacle

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