Ingredients

Method

• 1 - 1.2 kg pork belly
• 1 T sea salt flakes
• 2 t cumin seeds
• 2 t Szechuan peppercorns
• 4 Clemengold® mandarins
• ½ cup Woolworths Apple Cider Vinegar
• ½ cup Woolworths Asian Everything Soya Sauce
• ¼ cup Woolworths Asian Oyster Flavoured Sauce
• 1 cup light beer
• 3 star anise
• 1 cinnamon quill
• 6 cardamom pods, cracked
• 2 carrots, halved
• 1 fennel bulb, cut into chunks

Method

Ingredients

1. Set the oven to grill. Pat the skin of the pork belly dry with paper towel. Using a very sharp knife, score the skin to form a diamond pattern, taking care to slice through the skin only and not the meat.

2. Gently crush the salt, Szechuan peppercorns and cumin seeds together. Season the surface of the belly and, most importantly, the incisions that you made.

3. Place the belly in an ovenproof tray, skin side up, with about 2 cm of space on each side. Grill for 12–15 minutes, or until the skin is brown and crackling.

4. Juice 1 Clemengold® mandarin and combine with the rest of the ingredients except the carrots and fennel in a small bowl or jug. Pour carefully into the tray, then add the carrot halves, Clemengold® mandarins and fennel chunks.

5. Lower the oven heat to 160°C, and braise the belly for 1 hour or until tender. You can test this by using your fingers to gently press on the meat – there shouldn’t be resistance. Take care not to burn yourself!

6. Remove the belly from the liquid and set aside to rest for 5 minutes. Slice and serve with caramelised ClemenGold halves and sticky rice.

Photography: Shavan Rahim
Photography: Kaylene Sauls
Recipes and Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more pork recipes

Whether you’re slow-roasting it for crispy crackling or simmering it in a flavourful broth, Woolworths’ pork belly is the key ingredient in delicious and memorable Easter meals. And thanks to Woolworths’ commitment to freshness, local sourcing and ethical farming, you can feel good about every bite.

Shop at Woolworths