• chefalisonbiebs

Crispy Pork Belly

The crispy pork belly pictured is served with jicama celeriac slaw and toasted walnut glaze.

Prep time: 15 minutes

Cook Time: 3.5 hours

1.5kg Pork Belly

15g Garlic Cloves, cut in half

165g White Onion, diced

80g Carrot, diced

60g Celery, diced

2 Bay Leaves

1 Liter of Pork Stock

Sea Salt


  1. Pre heat your oven to 300°F. Season both sides of the belly with salt and pepper, place it into a deep oven proof container, add the garlic, onion, carrot, celery, bay leaves and pork stock to completely submerge the belly. Cover the container and cook the belly for three hours. Remove the pork from the oven and allow it to cool in the liquid completely or overnight.

  2. Pre heat a deep fryer to 375°F. Remove the belly, strain the stock, and reduced it by two thirds until it has a sauce like consistency. Cut the pork into strips, pat them dry, and fry them in small batches until they are crispy and golden brown. Remove them from the oil into the sauce to glaze.