The perfect pork belly
Ingredients
- 10 peppercorns
- 6 garlic cloves, crushed
- 2 bay leaves
- 1 cup Verjuice
- 2 cups chicken stock, plus extra for topping
- Sea salt and freshly ground black pepper
- 1.5 kg pork belly, bone removed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Score the skin of the pork belly in straight lines to help you carve the belly after cooking.
- Pat the skin dry before seasoning wit salt and freshly ground black pepper. In a large roasting dish add the chicken stock and verjuice along with the bay leaves, garlic and peppercorns.
- Carefully place the belly into the roasting dish ensuring that the skin is facing up and is not covered in any liquid.
- Place the roasting dish in an oven preheated to 180°C to slowly cook for about 1 and 45 minutes of until you can see that the meat is tender. (You can add extra stock as you need to) The skin should also begin to crisp up by now. Turn the oven up to 200° and cook for another 15 minutes to ensure the skin is extremely crisp.
- Remove the belly from the stock and allow to rest for 20 minutes before carving. Strain and serve the stock along with the pork belly.
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