I love pork! Especially a really good braised pork belly…

I feel like pork can be a bit bland somesomes or have a very “farmy” after taste to it if there has been no real flavour profiles incorporated into the cooking process. So i decided to share my utmost favourite braising liquid when I cook pork at home.


  • Yield: for 1 large pork belly
  • Prep Time: 15 minutes
  • Cooking Time: 3 hours braising time + 1 hour reducing time

Ingredients List

Red Onions – roughly chopped| 2 (440g)

Carrots – roughly chopped|2

Celery Stalks & Leaves – roughly chopped|4 stalks

Garlic – halved|1 house

Ginger Root – roughly chopped|100g

Cinnamon Stick|1

Cloves – whole|6

Star Anise – whole|4

Fresh Thyme|3 sprigs

Bay Leaves|4

Black Peppercorns – whole|10

Fresh Orange Juice|500ml

Dry White Wine|500ml

Water|1L

Tinned Pineapple – roughly chopped| 300g (I like to add the juice from the tin as well)

 

Technique 

  1. Pre-heat oven to 160°C.
  2. Combine all ingredients into your chosen suitable oven proof tray or dish.
  3. Place pork partially submerged in the liquid.
  4. Braise for 3 hours, check the liquid half way through the cooking duration to ensure there is still enough liquid to braise & to prevent any burning. Add extra hot water if necessary.
  5. Remove the pork from the liquid, place liquid and remaining contents to a pot to reduce until half.
  6. Braising liquid can be used in soups, gravies, sauces – the list is endless.

 

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