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

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Accompaniments: Bok choy with sweet soy and lime

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shlkassam on October 28, 2023

    I mixed some garlic and five spice with the salt and spread it over the pork an hour beforehand. I was dubious that the crackling would be truly crackling using this technique, but it worked. A great dish for families as the kids loved it!

  • 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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