Ingredients
Pork belly
Pork belly, skin-on, scored, 220 g portion1
Salt and cracked pepperto taste
Five spice1 tsp
Braising liquid
Chicken or pork stock500 ml
Red wine200 ml
Onion, quartered1
Garlic4 cloves
Bay leaves2
Star anise2
Fresh thyme3 sprigs
Red wine apple sauce
Granny Smith apple, peeled and diced2
Red wine60 ml
Brown sugar20 g
Butter20 g
Cinnamon1 pinch
Lemon juice10 ml
Crackling finish
Pork skin from braised bellyfrom above
Sea saltgenerous pinch
Method
- 11. Score pork skin at 1 cm intervals; rub with salt, cracked pepper and five spice; refrigerate uncovered overnight to dry the skin.
- 22. Place pork in a deep roasting tray with braising liquid; cover tightly with foil; braise at 150 °C for 2.5–3 hr until meat is completely tender.
- 33. Cool in braising liquid; press between two weighted trays overnight; slice into clean 220 g portions.
- 44. Prepare red wine apple sauce: cook apple in butter with sugar and cinnamon until soft; deglaze with red wine; reduce; purée until smooth; season with lemon.
- 55. To order: sear portioned belly skin-side down in a very hot dry pan until skin crisps to a deep golden crackle, 4–5 min.
- 66. Flip and warm through meat side in a 200 °C oven for 5–6 min.
- 77. Smear apple sauce on warm plate; place pork belly skin-side up; serve with chosen accompaniments.
Quality Check
- Crackling is blistered, rigid and audibly crisp — not chewy or pale.
- Meat layers are moist and pull apart gently — not dry.
- Apple sauce is smooth, sweet-tart and balanced with wine.
- Portion is uniform and properly pressed — no ragged edges.
Mains Standards
Protein cooked to order — confirm preference with server
All plates on warm plates — never cold
Garnish placed at pass — never in the oven
Equipment
Deep roasting tray, foil, weights for pressing, cast iron pan, deck oven (200 °C), saucepan, blender, warm serving plate
Allergens & Dietary
dairyGF