Pork Belly

3:00 pm on 6 May 2011


1 boneless pork belly,

 2 large fresh red chilli, slivered. Seeds optional

5 cloves garlic, peeled, slivered

3 tablespoons fresh ginger, peeled, slivered

3 tablespoons fennel seeds

Citrus zest (3 oranges, 3 lemons, 3 limes) ½ cup NZ manuka honey

1 tablespoon flaky salt

Freshly ground pepper

¼ - ½ cup water

makes 8 generous servings


In a bowl mix the citrus zests, ginger, fennel seeds, chilli, garlic and NZ manuka honey. Smear the mixture over the underbelly of the pork. Season with ½ of the pepper and ½ the flaky salt. Roll pork up in cling film and leave in the coldest part of fridge to marinate for up to 3 days.

Prre-heat oven to 145°C. Smear olive oil on oven dish and place pork belly in it, skin side up. Lastly sprinkle extra salt, pepper and olive oil over the top of the pork, fire into oven and leave to slow cook for 3 ½ to 4 ½ hours checking after 3 hours. Add the water during the cooking process to help stop the honey from catching.

From Jesse Mulligan, 1–4pm

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