These boneless, skin on pork belly pieces are cooked very gently for three hours in a soy-based masterstock, flavoured with aromatics like cinnamon, star anise, ginger and shallots. The slow cooking allows the fat to render and the meat to become flavoursome and tender. We then weigh down the bellies and refrigerate them overnight, creating a nice, even, flat shape for roasting. The masterstock is reduced until flavoursome and syrupy before dishing up.

 

Pork belly, Szechuan peppercorns, ginger, coriander, cinnamon, star anise, soy sauce (gluten free), dry sherry, brown sugar, spring onions.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

TO COOK: defrost fully, then pat dry the pork skin and rub with salt while you preheat the oven to 225C.

Remove the plastic tub of reduced masterstock.

Roast for 30 minutes or until the skin is puffed and crunchy. If the skin hasn't crackled, remove it with a knife (wrap the rest of the pork in foil) and return to the very hot oven until it does - or you could flash it under a grill (but keep a close eye on it because there are few things sadder than your precious crackling going up in smoke).

Heat the masterstock in a small saucepan or a tub in the microwave.

Cut the pork into neat cubes or thick slices and serve with the reduced, heated masterstock.

DEFROST INFORMATION: suitable for freezing. Defrost overnight in the fridge before cooking. Once defrosted cook and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.