Thai braised Crispy Pork Belly

This recipe from the Chefs at La Petite Ferme is sure to be a firm favourite with pork belly lovers.


  • 1 whole de-boned pork belly (skin separate) +\- 4KG
  • 2 onions, sliced
  • 6cm ginger
  • 1 whole garlic sliced in 2
  • 3L orange juice
  • 1\4 cup lemon juice
  • 2 whole star aniseed
  • 2 cinnamon sticks
  • 1\2 cup treacle sugar
  • 250ml of teriyaki sauce
  • 50ml low sodium soy sauce


  1. Preheat oven to 180 C.
  2. Place all the ingredients together in an oven pan/deep casserole dish. The pork belly must fit snugly in the pan.  If the liquid does not cover the meat add more water until it does, then cover with ovenproof tin foil and braise until the meat is fork-tender.
  3. Let the pork belly cool completely in the cooking liquid.  Preferably overnight.  Then pour the cooking liquid into a saucepan – ladle off any visible fat.  Reduce the liquid over medium heat by a quarter and then add 50ml of low sodium soy sauce. The resulting broth should be light and flavourful with a little saltiness.
  4. Serve with the pork belly.