A plate serving roast pork belly with caramelised peanut sauce

Roast pork belly with caramelised peanut sauce

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(1 ratings)

Prep: 45 mins Cook: 1 hr, 45 mins

More effort

Serves 6

Need a dinner party dish to impress? Roast pork belly is always popular and with added spice and an addictive peanut sauce, this will win your guests over

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal643
  • fat46g
  • saturates14g
  • carbs8g
  • sugars7g
  • fibre3g
  • protein47g
  • salt1.2g
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Ingredients

    For the pork

    • 1 cinnamon stick
    • 3cm piece ginger, peeled and chopped
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 lime leaves, torn
    • ½ tsp black peppercorns
    • 2 garlic cloves, chopped
    • 3 star anise, broken
      Star anise

      Star anise

      star an-eese

      Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

    • 1½ kg boned pork belly joint, scored across (this makes it easier to slice)
    • a little olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the spice rub

    • 3cm piece ginger, peeled and grated
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 tsp ground cinnamon
    • ¼ tsp black peppercorns
    • 2 tsp dried chilli flakes

    For the sauce

    • 1 tbsp groundnut oil
    • 3 shallots, finely chopped
      Shallot

      Shallot

      shal-lot

      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 2 red chillies, deseeded and finely sliced
    • 4 garlic cloves, finely chopped
    • 3cm piece ginger, peeled and grated
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 ½ tbsp soft light brown sugar
    • 2 lime leaves, left whole
    • 1 tbsp fish sauce (nam pla)
      Fish sauce

      Fish sauce

      A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

    • 2½ limes, juiced
    • 100g crunchy peanut butter

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    • ¼-½ tsp tamarind paste
    • cooked rice and stir-fried greens, to serve
      Rice

      Rice

      r-eye-s

      Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

    Method

    1. Pound all of the ingredients for the spice rub together using a pestle and mortar. You’ll end up with a coarse mixture. Transfer to a small bowl. Heat oven to 220C/200C fan/gas 7.

    2. To prepare the spices that will be simmered with the pork, pound the cinnamon, ginger, lime leaves and peppercorns using a pestle and mortar to a rough paste. Add the garlic. Roughly break up the star anise – it’s much too strong if you pound it – and add that too. Tip the spice mixture into a flameproof roasting tin that the pork will fit into. Lay the pork on top, skin-side down. Add enough boiling water to come just up to the level of the meat. Bring to a simmer on the hob and cook for 20 mins.

    3. Take the pork out of the water and pat it dry. Discard the water and spices in the tin, wash and dry. Set a rack inside the roasting tin and lay the pork on top, skin-side up. Spread the spice rub over the pork, then drizzle on a little oil and rub all over the pork. Sprinkle over some sea salt, put in the oven and cook for 20 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 45 mins. Finish under the grill for 10 mins to crisp up the skin.

    4. Make the sauce while the pork is cooking. Heat the oil in a frying pan and cook the shallots over a medium heat until golden. Add the chilli, garlic, and ginger and cook for 2 mins, then add the sugar. Cook until the sugar caramelises – be careful not to burn it – then quickly add 300ml water (it will sizzle and spit a bit). Stir in the lime leaves, fish sauce, lime juice and peanut butter. Bring to a simmer, stirring to break down the peanut butter. Taste. I usually add a little tamarind paste, but you might prefer to add more lime juice or fish sauce. Serve the pork belly with the sauce, rice and greens.

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