Mains Protein Recipes

Crispy Pork Belly

Cracking crackling is the highlight of a dish spiked with dark beer and mustard sauce.

Recipe by Sai Hsu, executive chef at Pivo Czech Bar.

*Featured in Crave’s Issue 76, September 2016


1 day; 51⁄2 hours

(Serves 6)

Pork belly (500g)

Carrot, finely chopped (50g)
Onion, finely chopped (50g)
Celery, finely chopped (50g)
Thyme (1/4 bunch)
Bay leaves (2)
White wine (100g)
Black peppercorns (1 tsp)

Grain mustard (100g)
Molasses (2 tsp)
Dark beer (2 tsp)


1. Marinate the pork

  • Combine the marinade ingredients, add the pork belly and marinate for 24 hours.

 2. Slow cook the pork belly

  • In a steaming pot, bring water to the boil.
  • Steam the pork belly for four hours at 90°C.

 3. Tenderise the skin

  • Pat dry the pork belly.
  • Use a meat tenderiser tool to make small dents into the pig skin.

4. Bake the pork belly

  • Pre-heat the oven to 200°C, place the pork belly into the oven with its skin facing up.
  • Bake for one hour and 15 minutes or until the skin becomes crispy.

5. Mix the dressing

  • In a bowl, combine the dressing ingredients.
  • Serve on the side of the pork belly.


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