Spy Sommelier

01 Dec 2013


½a pork belly (800g – 1200g)

1 red chilly

100g raw sugar

4 kefir lime leaves

1 chopped red hot chilly

100 g chopped fresh ginger

3 star anise seeds

1 cinnamon stick

12 garlic cloves

1 tsp. caraway seeds

400ml fish sauce

50 ml soy sauce

1 tbsp. coriander seeds


Preheat the oven to 150 degrees C.

Place all ingredients apart from the pork belly in 4 inch deep braising dish and add 500 ml of hot water. Submerge the pork belly in the broth skin side up and top up with enough water to cover the pork completely with the liquid. Use tin foil to cover the braising dish thoroughly and place in the preheated oven.

Braise the pork at 150 degrees for 4 hours. Remove the dish from the oven and allow the pork to cool in the broth for about 2 hours before removing it from the dish.

Remove the pork from the broth, place in a refrigerator and allow cooling completely. Once the pork belly is cold cut it into the desired portion size, preheat a small amount of oil in a fry pan over medium – hot heat and sear the pork belly on the skin side for about 3 – 6 minutes to crisp and caramelize the skin.

Flip the individual portions over and also gently sear the other side to heat thoroughly.

You can serve the pork belly with either some steamed rice, cous-cous and or a tangy fruit salsa. This dish would perfectly match a chilled glass of the Envoy Pinot Gris. Enjoy ☺