A bottle of tasty craft beer, a little honey and belly of pork, low and slow in the oven and the rest is history. This is perfect party food as it can be easily cooked a day or even two in advance.

2. Rub the pork belly with the salt, olive oil and fennel seeds. Roast for 30 minutes to crisp up the skin, then reduce the temperature to 200°C and roast for a further 1½–2 hours. 3. To make the ...

Pork belly proves the golden rule that all good things come in threes. Here, it’s the yielding tender pork flesh, a thin layer of gelatinous fat, and the crisp-snap of that pork crackling.

1. Grill pork burnt ends at 180°C for 10–15 minutes, stirring occasionally. 2. Add the supplied glaze and butter. Grill for a further 10 minutes, stirring occasionally. 3. Serve with Woolworths’ ...

Mei Cai Kou Rou or Steam Belly Pork With Mustard Cabbage Recipes - Chinese food ... close view of braised pork belly with garlic kale rice bowl Making braised soy glazed pork belly close view of ...

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...

Succulent pork coated in a rich, sticky glaze. Serve with rice and stir-fried pak choi, or piled into bread rolls with fresh mint, coriander and chilli. Put all the belly strips into a slow cooker ...

It’s ideal served alongside these sticky glazed pork skewers, but you could also pair the salad with grilled chicken, fish or tofu. Place the pork in a medium bowl, add the soy sauce and garlic ...

Take one half, wrap in cling film and then press until set in the fridge. Use to make the glazed pork belly. Pick down the other half while still warm. Strain off all the juices and place in a ...