Skip to content.
25 May - 11:01 am NZ
Place the pork belly in a pot and cover with cold water. Add puuha, (flowers removed) and sliced carrot to pot, season with salt, bring to boil and then turn element down and gently simmer for 3 to 4 hours.
After a couple of hours, cut tomatoes in half, lay on a bed of rock salt, sprinkle with balsamic vinegar and extra virgin olive oil. Slow cook in oven 160°C for an hour to an hour and a half.
Remove pork belly from pot, when its cool enough to handle, score skin, and sprinkle crushed fennel seeds in and over the belly. Rub salt into skin and put into a hot oven on grill (say 200°C to 220°C) to ‘crackle up the skin’.
Serve crispy pork belly portions on a bed of puuha and top with a slow roasted tomato. Finish the dish off with a ladle of the stock water (which will be clear and flavoursome).
Jacob's Creek Reserve 2004
Lawsons Dry Hills 2005
Jules Taylor 2004
St. Clair 2006
Audio is categorised based on the frequency of the programme it was heard in. Click on the headings below to access the programmes. For the most recently published audio, go to the latest audio page.
Streams are in Windows Media format. Mac and Linux users may need to install additional software. Get help with audio
A selection of music interviews, reviews, videos, concerts, sessions, and performances.
Downloads and podcasts are available for selected programmes. Our podcast page has a complete list of feeds.
Help on using online audio: formats, software, podcasts, downloading, and troubleshooting.