Slow Blood Orange Pork Belly
Slow Blood Orange Pork Belly

Ingredients

Method

  • 6 blood oranges, juice only
  • 300ml balsamic vinegar
  • 2 chopped onions
  • 100g fresh galangal, finely chopped
  • 3 chopped red chillies
  • 4 bay leaves
  • 10 chopped garlic cloves
  • 2kg pork belly
  • 500ml sake
  • 100g butter, diced
  • Pickled veg, to serve
  • Place the orange juice and balsamic vinegar in an airtight container, and allow to infuse in the fridge for a week or more. When ready to cook, preheat the oven to 160C. Pop the onions, galangal, chillies, and bay leaves on the bottom of a roasting tin. Rub the garlic all over the pork, and place on top of the veggies. Pour in the sake, add 200ml of water, cover with foil and roast for 4-5 hours.
  • Remove the pork from the oven and reserve the stock. Cover with kitchen foil and place a heavy weight on top to press the meat, then leave for at least 12 hours. Before serving, reduce 150ml of the stock by half in a small saucepan, and whisk in the butter to thicken. Cut the pork into slices, and fry until golden before glazing with your reduction. Serve the hot slices with leafy greens and pickles - it’s more than worth the wait!
5 hrs
4 serving
This recipe pairs perfectly with the All Saints Sparkling Red NV from Rutherglen, Australia.

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