serves
6
prep
2 hours
cook
1:30 hour
difficulty
Easy
serves
6
people
preparation
2
hours
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 500 g pork belly
- 1 litre water
- 18 g salt
- oil
Glaze
- 500 ml Jenever or gin
- 200 ml water
- 75 g brown sugar
- 3 cloves
- 1 tsp grated ginger
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Boil the pork belly for 1–1½ hours in a saucepan of salted water. Drain. Cut the pork into 3 x 3 cm rectangular pieces (only cut straight down, not side ways).
Brown the pork belly pieces in a little oil until crispy and set aside.
To make the glaze, simmer all of the ingredients for 15 minutes in a small saucepan and strain.
Coat the pork belly with the glaze and reduce until a sticky film develops on the pork.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.