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Crisp pork belly with caramel vinegar from Holiday (page 112) by Bill Granger

  • cinnamon sticks
  • oranges
  • whole star anise
  • pork belly
  • chicken stock
  • rice
  • red chiles

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Notes about this recipe

  • agardenworm on June 04, 2012

    Yummy. I'd never cooked pork belly before and this was scrummy. Made with rice wine vinegar instead of red wine vinegar, chinese five spice instead of star anise, water instead of chicken stock, and mandarin instead of orange and it was still delicious. When I tasted the sauce on its on I was relecutant to serve it with the pork but the combination was fantastic. I also served it with soy sauce which I think it needed, otherwise a bit too sweet.

  • elisash on May 14, 2012

    Have made this recipe a few times and never fails, pork belly always perfectly cooked and love serving with the caramel sauce and garnishing with chopped chillies

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