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Fig Jam and Lime Cordial

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« In My Kitchen, May 2013
Roasted Spiced Peanuts and Sweet Butter Rolls »

Kevin’s Roast Belly Pork

May 3, 2013 by Celia @ Fig Jam and Lime Cordial

Kevin and Carol are amongst our oldest and dearest friends – we’ve known each other since 1983.  They live in our neighbourhood, just a few streets away, and between us we have five strapping sons, all of whom have attended the same school.

If you thought Big Boy and Small Man could put food away, you haven’t seen Carol’s boys eat. I’ll often watch in awe as they literally inhale a mountain of food into their lean frames. The last time we were over for dinner, Kevin roasted belly pork – the plate of tender meat and crackling had barely touched the table before an entire pack of starving teenagers fell upon it in a feeding frenzy. Needless to say, I had to ask for the recipe…

Begin with a nice piece of free range belly pork, preferably one that doesn’t have too thick a layer of fat. Dry the rind well with a paper towel, score it with a razor blade or sharp knife (I use a razor, as I find it hard to do with a knife), then rub with a little oil and fine sea salt.

Preheat the oven to 180C with fan.

Place the meat rind-side down on either a hot frying pan (I used non-stick) or on the barbeque hotplate. The aim is to dry the skin out and to start crisping it up slightly before roasting – move the meat around to stop it sticking and burning.

When the rind has coloured up a little, brush the flesh with a mixture of dark and light soy…

Place the pork rind-side up on a wire rack over a lined oven tray (to make washing up easier). The photo below shows the meat ready to go into the oven…

Roast in the oven for 1 – 1¼ hours, depending on the thickness of your meat (mine took 1¼ hours). The best way to gauge when the pork is done is with a probe thermometer – according to Stephanie Alexander, when the internal temperature reaches 76C, it’s safe to eat.

Once the meat is cooked, turn the top (grill) element of the oven on, to crisp up the crackling. Watch it very carefully at this point, as it can burn in an instant.

Allow the pork to rest for about 15 minutes, then cut into bite-sized pieces with a large, sharp knife.  Plate it up, gingerly place it in front of starving wolves (maintaining eye contact at all times)…and stand back!

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Posted in Recipes | 55 Comments

55 Responses

  1. on May 3, 2013 at 12:13 am sallybr

    He. he, he…. loved the “maintain eye contact at all times” – priceless!

    that sounds delicious indeed, I’ve never cooked pork belly, only had it once in a restaurant. Does it splatter too much in the oven? No way I could make this before we do a major renovation in our kitchen – the smoke alarm would go off and never stop. (sigh)


    • on May 3, 2013 at 4:57 am Celia @ Fig Jam and Lime Cordial

      Sally, it doesn’t really splatter until the last few minutes when you’re crisping up the rind. And our pork was quite lean – there wasn’t very much fat left in the final dish. Mind you, there wasn’t much visible fat, it could all well have been cooked in, as the meat was very tender and juicy.. :)


  2. on May 3, 2013 at 2:14 am Glenda

    I have only ever had pork belly at friend’s places. (Maybe that is what friends do, cook pork belly:)) It has been very nice both times. Maybe I should venture out a bit.


    • on May 3, 2013 at 4:57 am Celia @ Fig Jam and Lime Cordial

      I’ve slow roasted belly pork a couple of times before, but this is the first time I’ve done it Kevin’s way. I think this will be our new standard! :)


  3. on May 3, 2013 at 5:02 am thecompletecookbook

    What an awesome idea Celia – must try this!
    :-) Mandy xo


    • on May 3, 2013 at 6:17 am Celia @ Fig Jam and Lime Cordial

      Mandy, get Pete to crisp the skin on the braai for you first! :) x


      • on May 3, 2013 at 7:45 pm thecompletecookbook

        He would love to do that! Pete would braai 3 meals 7 days a week given half the chance. :-) xo


  4. on May 3, 2013 at 6:37 am hotlyspiced

    That looks really good and yes, I have put platters of food in front of teenagers only to then go back to the kitchen to collect something else for the table and returned to see nothing but an empty dish with maybe just a little garnish remaining. And these kids are lean! Where does it go? I’m assuming that when you buy pork belly you ask for it to be taken off the bone? xx


    • on May 4, 2013 at 5:36 pm Celia @ Fig Jam and Lime Cordial

      Charlie, I picked up the belly pork from Haverick’s, where it’s sold with the rind on and bones removed. I always keep a stash in the freezer now – makes dinner easier! :) Your kids are lean too, I have no idea where these sons of ours put the food – I’m sure Arabella eats like a bird.. :)


  5. on May 3, 2013 at 7:35 am lambsearsandhoney

    This looks delicious. Pork belly is an all-time favourite of mine and nothing beats the flavour of good free-range pig, in my humble opinion.


    • on May 4, 2013 at 5:37 pm Celia @ Fig Jam and Lime Cordial

      Amanda, thank you – the Otway pigs are delicious, I’m glad so many butchers are stocking them now!


  6. on May 3, 2013 at 7:43 am heidiannie

    I love the look of that cut into slices or chunks.
    I don’t think our pork is called a pork belly- this looks like a tenderloin cut, maybe. I’ll have to ask the butcher.
    I’ve been cooking up so much shoulder for shredded pork that I have neglected the rest of the pig- except, of course, the bacon!


    • on May 4, 2013 at 5:39 pm Celia @ Fig Jam and Lime Cordial

      Heidi, it’s the meat off the belly, so it’s quite fatty, and I think it’s the bit they use to make bacon as well. Isn’t it funny the variation in nomenclature from country to country…


  7. on May 3, 2013 at 7:51 am The Life of Clare

    Oh my god I love me some pork belly! I’ve never tried to cook it though. I’ve heard good things about pork belly on the BBQ. Delicious! Thanks for sharing.


    • on May 4, 2013 at 5:40 pm Celia @ Fig Jam and Lime Cordial

      Clare, I think this would cook up well on the barbie – but we don’t own one! :)


  8. on May 3, 2013 at 10:48 am Lizzy (Good Things)

    Dear Celia… pork belly is a favourite at our place, but I haven’t done it this way before. How lovely that you have maintained that strong friendship with Kevin and Carol since 1983! I have a similar friendship with a family we lived next door to since 1984. Love them! Love this recipe ; )


    • on May 4, 2013 at 5:41 pm Celia @ Fig Jam and Lime Cordial

      Lizzy, our friendship is one of the great joys of my life! :)


  9. on May 3, 2013 at 11:34 am Claire @ Claire K Creations

    Oh Celia I can picture exactly the scene of you placing the plate down in front of the wolves. Those chunks look so juicy and flavoursome.


    • on May 4, 2013 at 5:41 pm Celia @ Fig Jam and Lime Cordial

      Claire, the meat was surprisingly tender – I was worried it might have dried out, but the fat keeps the meat remarkably moist!


  10. on May 3, 2013 at 1:36 pm Eha

    I am going to follow this recipe step by step by step!! Live in an erstwhile Estonian Community in the countryside [fatty pork with crackling and just as fatty sauerkraut is religion and I usually the sinner with my refusals :( ! ]. Well, this methinks is a lot more healthy, just as tasty and just a tad different: so let’s go!!!


    • on May 4, 2013 at 5:42 pm Celia @ Fig Jam and Lime Cordial

      Eha, I hope you enjoy it! We serve it with rice!


  11. on May 3, 2013 at 4:14 pm Lorraine @ Not Quite Nigella

    Ooh great tip about using the razor blade-I will admit that at first I thought you shaved the pork belly and then I realised how ludicrous that would have been. But yes my brain went there :P


    • on May 4, 2013 at 5:42 pm Celia @ Fig Jam and Lime Cordial

      Lorraine, ever time I use a knife, I invariably end up cutting myself, as I have to cut with quite a lot of force to score the rind. Razor blade goes straight through it, and I always have a stash of old ones from bread slashing. :)


  12. on May 3, 2013 at 4:37 pm theintolerantchef

    My favourite cut of pork ever, and such a great meat to crackle ratio! I have actually given up cooking leg or other cuts as roast and just use the belly now. Be warned though- don’t buy the belly at costco as they sell it with the skin trimmed off, the horror!


    • on May 4, 2013 at 5:43 pm Celia @ Fig Jam and Lime Cordial

      Becca, after you warned me, I had a good look at the pork at Costco and shook my head at the missing rind! I’m not sure their pork is free range either, and I’m a bit hardline about that, especially with pigs and chooks!


  13. on May 3, 2013 at 7:10 pm My Kitchen Stories

    I love pork belly. I cant eat much of it. last time I made a crispy tasty belly Skater rejected it and I had to take it to work where a hoard of people gathered round and inhaled it in minutes


    • on May 4, 2013 at 5:44 pm Celia @ Fig Jam and Lime Cordial

      Tania, I bet you make an amazing crispy belly pork! Shame Skater wouldn’t eat it – that boy is a mystery, I’ve never known a teenage male to pass up crackling! :)


  14. on May 3, 2013 at 8:07 pm chef mimi

    Oh god this looks so good!


    • on May 4, 2013 at 5:45 pm Celia @ Fig Jam and Lime Cordial

      Mimi, thank you! :)


  15. on May 3, 2013 at 8:30 pm Maureen | Orgasmic Chef

    Like Tania said, I love pork belly. I like the meat and John likes the crackling. We go well together. This looks terrific, Celia.


    • on May 4, 2013 at 5:45 pm Celia @ Fig Jam and Lime Cordial

      Maureen, thank you – you don’t get any crackling though? That’s a bit rough, love.. :)


  16. on May 3, 2013 at 9:22 pm Jo Smith

    That looks great. Can you taste the soy or does it just enhance the flavour of the pork?


    • on May 4, 2013 at 5:46 pm Celia @ Fig Jam and Lime Cordial

      Jo, it just gives the meat a bit more flavour, but it’s not obviously soy-flavoured at the end. I’m sure you could probably just rub the outside with a little oil and salt, but I was following Kevin’s recipe.. :)


  17. on May 3, 2013 at 11:26 pm Tandy

    I love the idea of using soy :)


    • on May 4, 2013 at 5:46 pm Celia @ Fig Jam and Lime Cordial

      Tandy, it was nice – and handy! There’s always soy in the fridge! :)


  18. on May 3, 2013 at 11:37 pm Lisa the Gourmet Wog

    I love a good pork belly! It’s amazing how popular it’s become, appearing in most restaurants now regardless of cuisine! This recipes great, thanks for sharing Celia


    • on May 4, 2013 at 5:47 pm Celia @ Fig Jam and Lime Cordial

      Lisa, it’s a staple in Chinese food, but I’ve only recently started cooking it! :)


  19. on May 4, 2013 at 1:10 am Sophie33

    A reallly delectable piece of fine pork! Now, I would like to savour it at once, Celia!


    • on May 4, 2013 at 5:48 pm Celia @ Fig Jam and Lime Cordial

      Sophie, thank you! It went down a treat with the boys! :)


  20. on May 4, 2013 at 1:47 am ChgoJohn

    You’ve convinced me, Celia I’ve never cooked one before but this looks too good to pass up. I would even brave the wolves and take a 2nd helping. Thanks for sharing a great recipe. It’s going straight to my Pinterest board. I don’t want to lose track of this one. :)


    • on May 4, 2013 at 5:49 pm Celia @ Fig Jam and Lime Cordial

      John, I hope you like it – we served it with steamed rice and um…stir-fried tromboncinos (don’t laugh!) .. :D


  21. on May 4, 2013 at 2:47 am Emilie@TheCleverCarrot

    I’m drooling…I’ve never cooked pork belly before so I can’t wait to try this. My husband will LOVE this recipe. Yummy :)


    • on May 4, 2013 at 5:50 pm Celia @ Fig Jam and Lime Cordial

      Em, I hope your hubby likes it – I’ve only just started cooking belly pork recently as well!


  22. on May 4, 2013 at 7:17 am alison@thisbloominglife

    Thank you for writing this one out. Off to visit some IMKs before preparing for miss 12s sleepover birthday party tonight. Xxx


    • on May 4, 2013 at 5:51 pm Celia @ Fig Jam and Lime Cordial

      Have a fabulous party, Ali! x


  23. on May 4, 2013 at 3:38 pm Liz

    I would be in there fighting for my share! I’m bookmarking your recipe, because I love the combo of soft flesh and crisp crackling.


    • on May 4, 2013 at 5:51 pm Celia @ Fig Jam and Lime Cordial

      Liz, it’s really Kev’s recipe, and it works so well! I hope you enjoy it as much as we did! :)


  24. on May 4, 2013 at 4:33 pm thefoodsage

    I love the fact that you’ve called it belly pork, rather than the more refined pork belly. It was always belly pork to us, growing up in the UK. My mam used to buy it often because it was cheap and she had a family of six – including a strapping builder of a husband – to feed. Us kids hated it. These days i love it. And i have a piece of wonderful free range belly pork in the freezer … now i know what to do with it. Let the feeding frenzy begin!


    • on May 4, 2013 at 5:53 pm Celia @ Fig Jam and Lime Cordial

      Isn’t that funny Rach, until you mentioned it, I didn’t even notice I was doing that. I think it’s an Chinese thing – my mum has always called it belly pork. I will make a deliberate effort to continue to do so from now on! :)


  25. on May 4, 2013 at 6:37 pm Kevin

    Celia – I am so touched that you have put the recipe up! I hope all your friends enjoy it as much as our wolves do!! Love Kev


    • on May 4, 2013 at 8:36 pm Celia @ Fig Jam and Lime Cordial

      Thanks darling. It really IS like feeding a wolf pack, isn’t it? :)


  26. on May 4, 2013 at 11:49 pm nomnomnivore

    You’ve inspired me to try making pork belly again, especially now that our farmer markets are popping up with the warm weather. Thank you!


  27. on May 6, 2013 at 1:52 pm Sally

    I could join the pack – crackling is utterly irresistible. Must get some pork belly soon.


  28. on May 6, 2013 at 6:39 pm ChopinandMysaucepan

    Dear Celia,

    I can imagine a pack of wolves devouring that piece of delicious pork belly in … 16 seconds?

    This recipe is somewhat different from mine as I find blanching the meat rids it of any gamey flavour and five spice powder is redolent of roast pork from Malaysia. I find the “glass convection oven” so effective in ensuring a really crispy pork crackling and minimal oven cleaning afterwards.

    http://chopinandmysaucepan.com/chinese-roasted-pork-belly


  29. on May 10, 2013 at 9:12 am Allotment adventures with Jean

    Looks delicious Celia.



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