Prep Time: 40 minutes | Cooking Time: 3 hours | Yield: ±8 portions (depending on size of the belly)

Equipment Needed:

• 1 Chopping Board
• 1 Sharp Knife
• 1 Measuring Jug
• 1 Large Roasting Tray
• 1 Sauce Pot
• 1 Silicone Spatula

Ingredients for the Pork Belly:

• 2 Large Carrots, peeled and chopped into 3cm rounds
• 2 White Onions, sliced
• 4 sprigs Fresh Rosemary
• 4 sprigs Fresh Thyme
• 2L Full Cream Milk
• 1L Pork, Chicken or Vegetable Stock
• 1 Pork Belly (usually about 2-3kg), skin on
• Fine Salt & Pepper

Ingredients for the Sauce:

• 30g Salted Butter
• 250ml Full Cream
• 10ml Soya Sauce (full sodium or less sodium)
• 15ml Honey
• Fine Salt and Pepper to taste

Method:

Belly:

1. Pre heat oven to 200ºC
2. Pat dry the Pork Belly with paper towel, season the skin of the belly with fine salt to ensure a crispy crackling
3. Place chopped carrots and sliced onions into a large roasting dish along with the fresh rosemary and thyme and seasoning.
4. Pour in the 2L full cream milk to cover the belly meat only, do not cover the skin. If you don’t need the full 2L that is alright.
5. Place the belly into the 200ºC oven, uncovered for 2 hours.
6. Once the 2 hours is done, turn the oven temperature down to 150ºC for a further 1 hour cooking time, pouring in your preferred stock (again, if you don’t need the full 1L that is alright). Roast until golden brown and desired crackling hardness is reached.

Sauce:

1. Add all ingredients into a sauce pot and simmer on a low heat till desired consistency is achieved.
2. Check seasoning as it reduces and has a gravy consistency.

To Serve:
Cut the pork belly into ±8 pieces. Use one portion and serve with Roasted Root Vegetables of choice, Paprika infused Mashed Potatoes and the delicious Sauce on top or on the side.