Crispy Pork Belly with Balsamic Glaze
Succulent pork belly with crispy skin, glazed with a sweet and tangy balsamic reduction.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1.5 kg pork belly, skin on
- 2 tbsp coarse sea salt
- 1 tbsp black pepper
- 1 tbsp fennel seeds
- 1 cup balsamic vinegar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 sprig rosemary
- 1 tbsp olive oil
Nutrition Facts
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Instructions
Prepare the pork belly: Score the skin with a sharp knife in a criss-cross pattern, being careful not to cut into the meat. Pat the skin dry with paper towels.
Season the meat: Rub the pork belly all over with sea salt, black pepper, and fennel seeds. Make sure to get the seasoning into the scored cuts. Let it sit uncovered in the fridge for at least 4 hours, preferably overnight.
Preheat oven to 160°C (320°F). Place the pork belly on a wire rack over a baking tray. Roast for 1.5 hours.
Increase oven temperature to 220°C (430°F). Roast for another 30 minutes or until the skin is golden and crispy.
Make the glaze: While the pork is roasting, combine balsamic vinegar, honey, garlic, and rosemary in a small saucepan. Simmer over medium heat until reduced by half and syrupy, about 10-15 minutes.
Rest and serve: Let the pork belly rest for 10 minutes before slicing. Drizzle with the balsamic glaze and serve immediately.
Chef's Tips
- For extra crispy skin, pat dry thoroughly and leave uncovered in fridge overnight.
- Use a sharp knife for scoring - this helps the fat render and the skin crisp up.
- Let the pork rest before slicing to keep it juicy.
- The glaze can be made ahead and reheated when needed.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
- Leftovers make amazing sandwiches - reheat in oven to maintain crispiness.
