A plate serving roast pork belly with caramelised peanut sauce

Roast pork belly with caramelised peanut sauce

  • Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal643
fat46g
saturates14g
carbs8g
sugars7g
fibre3g
protein47g
salt1.2g
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Ingredients

For the pork

For the spice rub

For the sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.2 ratings
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