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Crispy pork belly with cherry chutney recipe
Crispy pork belly with cherry chutney recipe
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Succulent garlicky pork belly with crispy crackling, served with roasted orange slices and a spicy cherry chutney.
Ingredients:
  • 1.5kg piece pork belly
  • 18.20 gm olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 garlic bulb, extra, halved crossways
  • 600g fresh cherries, halved, pitted
  • 32.00 gm brown sugar
  • 1 cinnamon stick
  • 1 whole star anise
  • 2 whole cloves
  • 40.00 ml balsamic vinegar
  • 42.00 gm fresh orange juice
  • 2 orange rind strips, 2cm wide x 6cm long
  • 1 orange, sliced
  • Fresh thyme sprigs, to serve
Instructions:
  • 1. Lay the pork on a rimmed baking tray. Score the skin crossways using a very sharp knife, making cuts about 5mm apart. Pat the skin dry with a paper towel and refrigerate uncovered overnight to allow the skin to dry out.
  • Heat oil in a saucepan over medium‐low heat. Sauté onion until softened, about 4 minutes. Stir in garlic and cook for 30 seconds. Add cherries, sugar, spices, vinegar, juice, rind, and water. Bring to a simmer, then reduce heat and cook for 25 minutes until thick. Cool, cover, and chill in the fridge until needed.
  • Preheat the oven to 160C/140C fan forced. Line a rimmed baking tray with baking paper. Place the pork on the tray and add orange slices and extra garlic. Roast for 1 hour. Remove and set aside the garlic and orange slices. Increase the oven temperature to 230C/210C fan forced and cook the pork for another 20 minutes until the skin is crackled. Let the pork rest uncovered for 10 minutes before serving.

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