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Pork belly dishes have always been a favourite in our kitchen. We’ve smoked it, oven-baked it, braised it, pressure-cooked it and even given it the Weber treatment. But after all those experiments, we’ve learned that the oven is where pork belly truly shines. The steady, even heat makes it easier to maintain the perfect temperature for a tender, flavour-packed result. Recipe compliments of Juicy Delicious.
Ingredients
- 1.2kg-1.5kg pork belly
- Maldon smoky salt
- 4 nectarines for the sauce
- 100g nectarines for garnish
- 1 cup of Chenin Blanc
- 1 Tbsp of brown sugar
- 1 tsp of nutmeg
- 1 tsp of cinnamon
- 2 Tbsp olive oil
For the dressing:
- ½ cup balsamic vinegar
- 1 Tbsp honey
- tsp Dijon mustard
- 2 tsp fresh garlic
- Salt and freshly ground black pepper to taste
- 12 Tbsp of olive oil
Method
- Refrigerate the pork belly overnight, open with cling wrap around the flesh part of the meat.
- Preheat oven to 140̊ ̊C(120 ̊C fan oven)
- Generously salt the pork with Maldon salt and cracked black pepper.
- Use tinfoil to prop the pork belly up, ensuring the top of the fat is level.
- Cover the flesh of the pork belly with tinfoil, making a parcel, but ensuring the fat is all exposed, and cook for 2.5 hours.
- Turn up the oven and then cook for 20 minutes at 250 ̊C (or 220 ̊C if using a fan oven).
- How to prepare the nectarine sauce
- Slice the nectarines into ½ cm slices
- Add olive oil and bring a pan up to a medium heat.
- Add the wine, sugar, nutmeg and cinnamon to the pan and leave to simmer until a syrup-like mixture has formed.
- Add the nectarines.
Issued on Caxton Network News by - Get It Magazine | https://www.citizen.co.za/network-news/lifestyle/2025/09/25/crispy-pork-belly-served-with-nectarine-and-wine-sauce/
