Pork Belly W/ Italian greens

Pork Belly W/ Italian greens


Pork Belly




800gm piece of deboned pork belly.

3 celery sticks cut into 3rds longways

400mls of stock  ??

tablespoon of sea salt

tablespoon of pepper

1 garlic clove

1cm of ginger

1 teaspoon of chilli flakes

2 cups of wine

two cups of boiling water




Place your pork belly on a wire rack over the sink and pour over boiling water

This will scald the skin and make for better crackling

Using a damp cloth, dry the pork. Refrigerate for 2 hours.

Preheat the oven to 150degrees.

Remove the the pork from the fridge and place on a chopping board. Carefully score the skin with a sharp knife 1cm apart.

Using a morta & pestle. Combine salt, pepper, ginger, garlic to a fine powder.

Rub the salt mixture into the pork belly skin.

Combine stock and wine together

In a medium sized baking dish- prefrebly cast iron non stick. Place tour celery sticks on the bottom and pork belly on top.

Position pork on top of celery and carefully pour wine/stock in pan not to wet the skin but marinate the meat

Cook for one hour covered with foil and then remove foil for another 1/2 hour.

Crank oven up to max and crisp up the skin for 15-25 minutes depending on how hot your oven is.


Remove from oven

Place on chopping board and cut into square cubes. Place ontop of sautéed vegetables.


Note: If your pork skin doesn’t crackle up. This could be due to your oven type. Once pork has cooked you could carefully remove the skin from pork and place under a grill to achieve crackling. You will need to keep a close eye so it doesn’t burn.