This is an easy pork belly dish where all the work, which isn’t much frankly, happens the day before. Slow cooking the pork belly transforms quite a cheap piece of meat into a tender treat.

To many people, pork in a sort of gray area between red and white meat, but science provides a definitive answer regarding ...

Heat the oil in a pan and sauté the remaining ginger and spring onion with the pork belly until the meat is golden brown. Add rock sugar to taste, 1 star anise and 2 bay leaves. Cover the pan ...

Small pieces of pork belly can used to add flavour to soups and stews and are particularly good cooked with lentils, pulses or other meats, especially beef and game. Much of the fat will render ...

1 Lightly crush the fennel seeds in a pestle and mortar, add the herbs and bruise lightly. Scatter into an ovenproof dish. Season the pork all over with the salt and set on top of the herbs, skin-side ...

Follow these instructions and I promise you perfectly cooked pork belly — crackling that makes a loud crunch and succulent meat with loads of flavour. Using free-range pork makes a big ...

Choose a nicely trimmed rectangular piece of pork belly – this will make it much easier to cut into neat pieces later. The cooked pork belly needs to be weighted down in the fridge for several ...

Cook pork according to directions on packet ... To serve, pour dressing over salad. Toss well. Top with pork. TIP! The boxes of pork belly are available in different weights, so check packaging for ...

Roasted pork belly is a favourite dish for many Australians – but can be tricky to cook at home, especially if you want super crispy crackling. But clever Australian home cooks have come up with an ...

Cut pork belly slices into length of 5 to 6 cm. Cut onion into bite-size pieces. Cut nira into 7-cm long pieces. 2. Pour 1 Tbsp oil in frying pan, add onion from (1) and cook on low heat for about ...