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Pork belly with a caramel vinegar glaze


  • Preheat oven to 200°C fan forced (220°C normal).
  • Rub the pork all over with olive oil and salt. Then put it in a lightly oiled baking tray, skin side down. Rub a little more oil on top and cook in the oven for 30 mins.
  • Turn the oven temp. down to 170°C fan forced (190°C normal) and cook in the oven for about 40 mins. Then turn the pork over and roast for about another 20 mins until the skin is crispy.
  • Remove the pork from the oven, cover loosely with kitchen foil and rest for 30 mins, before slicing.
  • Put the sugar, red wine vinegar and star anise in a small pot. Gently cook until the sugar has dissolved and the liquid is syrupy.
  • Then add the stock with the orange zest and juice. Stir well and briefly cook until reduced. Season to taste.
  • Heat a little vegie oil in a wok (or non-stick pan) and stir fry the snowpeas.
  • To serve, mound steamed rice on individual plates, arrange the snowpeas and pork with the crackling on the side and drizzle the sauce over the top.


  • 1.5 kg piece boned pork belly, scored in a diamond shape
  • olive oil
  • sea salt & freshly ground pepper
  • 120 gm shaved palm sugar (or soft brown sugar)
  • 90 ml red wine vinegar
  • 3 star anise
  • 1 cup chicken stock
  • grated rind & juice of 1 orange
  • vegetable oil
  • 16 snowpeas
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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