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Ginger ale-braised crispy pork belly recipe
Ginger ale-braised crispy pork belly recipe
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Prep Time:
25 minutes
Cook Time:
185 minutes
Total Time:
210 minutes
Crispy, juicy ginger-ale braised pork belly, a perfect weekend roast.
Ingredients:
  • 1.5kg Pork Belly Roast Boneless
  • 36.40 gm extra virgin olive oil
  • 4.80 gm sea salt
  • 3 brown onions, cut into wedges
  • 255.00 gm salt reduced chicken style liquid stock
  • 500.00 ml dry ginger ale
  • 4 whole cloves
  • 8 garlic cloves, peeled
  • 600g chat potatoes, halved
  • 1 bunch baby (Dutch) carrots, trimmed, scrubbed
  • 1/2 small red cabbage, cut into 6 wedges
Instructions:
  • Preheat your oven to a high heat. Prepare the pork by drying the rind and rubbing it with oil. Season with salt. Arrange onion in the roasting pan and place the pork on top, skin-side up. Roast until the skin starts to crackle, about 30 minutes.
  • Lower oven temperature to 180C/160C fan-forced. Pour stock and ginger ale around pork in dish, avoiding the rind. Add cloves and garlic. Roast for 2 hours 30 minutes until pork is very tender.
  • Prepare a large baking tray by lining it with baking paper. Spread out the potatoes, carrots, and cabbage on the tray. Drizzle the vegetables with the remaining oil and season them with salt and pepper. Bake in the oven for the final 1 hour 15 minutes of the pork's cooking time, or until the vegetables are golden and tender.
  • Place the pork on a plate and cover loosely with foil to keep warm. Remove excess fat from the pan juices and discard. Strain the juices into a jug, pressing the onions and garlic through a sieve. Return the mixture to the pan and cook over medium-high heat for about 5 minutes until the sauce slightly thickens. Season with pepper.
  • Serve the succulent pork alongside a colorful array of fresh vegetables, all topped with a tantalizing sauce.

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