Tender Pork Belly

In a saucepan mix 1 2 cup brown sugar 1 2 cup red wine vinegar 3 star anise 1 2 cinnamon stick pan juices.

Tender pork belly. Rub the salt and oil into the skin and incisions. Roast pork for 45 minutes or until skin is blistered and golden. Reduce oven to 180 c 160 c fan forced and roast uncovered for a further 1 hours or until pork is tender and cooked through and rind is crisp.

Remove the pork from the oven and let rest for 10 minutes before slicing. Rest pork uncovered for 15 minutes. Increase the heat to 425 f and roast for about 20 minutes longer to crisp the skin even more.

Bring to boil and simmer until syrupy approx 5 mins. Remove pan from oven and add 1 2 cup water around pork. Roast for 2 to 2 1 2 hours or until the meat is very tender and falling apart.

Prep time 10 minutes cook time 1 hour 15 minutes. Bring back to boil simmer until reduces. Add juice from 1 orange 3 slices of orange peel and 1 cup chicken stock.

To make the special roast pork belly sauce. Fool proof roast pork belly. As the name implies pork belly is taken from the belly of the pig this means it has a very high fat content which gives the meat a lot of flavour.

Working quickly arrange the onion and lemon on the oven tray next to the pork. Traditionally pork belly has always favoured slow cooking methods this allows the fat to render into the meat over time leaving the resulting flesh moist and tender. Place the pork on the rack skin side up.