food, Recipes

Sticky Pork Belly

Michael le Grange

Indulge your inner child and dive elbow deep into this delicious recipe inspired by the rise of the kidult.


for the pork belly 1 pork belly 1T maldon salt for the sticky sauce ⅓ cup soy sauce 1 cup light beef stock ½ cup Coca-Cola 3cm piece of ginger, grated 2 Wilson toffees 2 garlic cloves, crushed 1T honey ½ cup sticky brown sugar for the pickles 8 small Israeli cucumbers 60ml lime juice 1T fish sauce 60ml rice vinegar 1T caster sugar 1 shallot, finely sliced


To prepare the pork belly, preheat the oven to 250°C. Score the fat on the pork belly into diamond shapes and rub the skin well with salt. Place the pork into a deep roaster and cook it for 20 minutes. The skin should be crackly and golden brown. Reduce the heat to 160°C and roast the pork for a further one-and-a-half hours. Meanwhile, bring the sauce ingredients to the boil over a medium heat and reduce it by half. Set it aside and keep it warm. To prepare the pickles, cut the cucumbers into half lengthways, then halve them again. Mix all the ingredients and leave them to pickle for at least 30 minutes. When the pork belly is done, cut it into cubes and toss the cubes in the sauce. Serve the cubes immediately with the pickles on the side. SERVES 6