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Pork Belly with Caramel Dressing

Pork Belly with Caramel Dressing recipe

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Loved it - served it for 10 people and every plate was polished! Extra Lime and Chilli works well!
Serves: 4-6

I love this pork belly recipe. The pork is so tender with the crunch of the skin. The caramel sauce just tops it off...


1 kg boneless pork belly (skin on)
1/2 firmly packed cup brown sugar
1/3 cup (80ml) red wine vinegar
2 star anise
1 cup (250ml) chicken stock
1 cup mint leaves
1 cup coriander leaves
1 cup Thai basil leaves
3 spring onions, thinly sliced
1 long red chilli, seeds removed, thinly sliced
Juice of 1 lime, plus wedges to serve


Preheat the oven to 220°C.

Score the pork belly skin at 1 cm intervals.

Place the pork on a rack in a roasting pan, skin-side up.

Rub 2 tablespoons salt into the skin, then pour in enough water to fill the pan to just under the rack.

Roast for 30 minutes or until the skin is crispy, then reduce the oven to 180°C and roast for a further 1 1/2 hours or until the meat is tender, topping up with water as necessary.

Meanwhile, place the brown sugar, vinegar and star anise in a pan over low heat, stirring to dissolve the sugar.

Simmer for 5 minutes, then add the chicken stock and simmer for 5-6 minutes until reduced by half.

Add the lime juice and continue to reduce for 3-4 minutes until syrupy.

Carve the pork into bite-sized cubes and arrange on a platter.

Drizzle with the caramel dressing, and then scatter with herbs, spring onion and chilli.

Serve with lime wedges to squeeze over.

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