Pressed Pork Belly

You need two days to make this pressed pork belly, even though it does not need much of your attention. Most of the time is taken up in the oven and the fridge. The result is truly restaurant worthy and will impress your dinner guests.

Pressed Pork Belly
Pressed Pork Belly
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Last year one of my suppliers sold the business she had started from scratch from her garage. They are not my biggest supplier as they sell to anyone, at a discounted rate. This makes it hard for me to compete with them price wise. For over ten years I could place an order in the morning, collect the same day, and pay when I got the invoice. But this all changed. The gentleman who took it over was at first a business partner. So, he should have been well aware of the arrangement I had in place. I placed an order last year over the Jewish High Holy Days and I was sent rude emails about having to pay upfront before the order would be released. I had an automatic reply to my emails which was ignored. So, our business relationship did not get off on a good standing.

Today’s inspirational recipe from Lavender and Lime ♥ Pressed Pork Belly ♥ #LavenderAndLime Share on X

Yesterday I attempted to place another order. I sent it at 8h30 and at 12h15 when I had not heard back, I cancelled it. Amazingly, the original email was responded to at 13h55 and my cancellation at 14h14. My emails this morning were dealt with straight away, only because they were complaints and not an order. The new owner thinks he is above dealing with small customers and is trying to tell me how to run my business so that he can fulfil his orders. He basically makes his logistic problems my issue, rather than being apologetic. I am going to look into new suppliers for the products I take from him, rather than have to deal with someone who does not value my support. Would you change supplier?

Pressed Pork Belly


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Pressed Pork Belly

The glaze on this pressed potk, plus the side of crispy skin makes for an amazing meal
Recipe Category: Meat
Makes enough for: 4 people


  • 1.2 kg pork belly, skin removed and set aside
  • 1 shallot, peeled and roughyl chopped
  • 3 cloves garlic, peeled and lightly crushed
  • 5 mls fennel seeds, lightly toasted
  • 5 mls coriander seeds, lightyl toasted
  • 3 sprigs oregano
  • 0.625 mls chilli flakes
  • 350 mls sweet white wine (I used a late harvest)
  • 50 mls white balsamic vinegar

for the glaze:

  • 250 mls reserved cooking liquid
  • 50 g honey
  • 15 mls Worcestershire sauce

to cook:

  • 15 mls olive oil
  • salt to season

for serving:

  • mashed pototoes
  • grilled Brussel sprouts


Day 1:

  • Preheat the oven to 160° Celsius
  • Slice the pork into quarters and place into a roasting dish so that they fit snugly together, side by side
  • Place the shallot, garlic, fennel seeds, coriander seeds, oregano and chilli into a mixing jug
  • Add the wine and vinegar and stir to combine
  • Pour over the pork, cover with tin foil and place into the oven
  • Cook for 3 hours then remove from the oven and set aside to cool
  • Remove the pork from the liquid, remove the bones
  • Place the pork onto a baking tray lined with cling film and cover with cling film
  • Place into the fridge then place a baking tray or chopping board on top of the pork, and weight it down with tins
  • Refrigerate overnight
  • Strain the liquid from the roasting tin and set aside 250 mls for day 2
  • Slice the skin into long strips, place onto a lined baking tray and season generously with salt and refrigerate overnight

Day 2:

  • Preheat the oven to 200° Celsius
  • Place the skin into the oven and cook until crispy
  • Place the reserved liquid into a small saucepan and add the honey and Worcestershire sauce
  • Place onto the stove on a high temperature and allow to reduce by half, stirring occasionally
  • Remove the pork from the fridge and slice each quarter into 3 pieces
  • Place the oil into a large frying pan and heat over a medium to high temperature
  • Sear the pork until golden brown then baste with the basing sauce
  • Lower the temperature slightly and allow the sauce to caramelise
  • Serve with mashed potatoes, Brussel sprouts and the crispy skin


As an alternative, you can turn this into a Greek inspired meal and serve with roasted chickpeas, tzatziki and pita breads. Or make it Italian and serve with polenta. Turn it into a real South African dish with a side of pap.
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12 thoughts on “Pressed Pork Belly

  1. i think we’re all too old and wise to put up with rubbish from anyone anymore!:=) So yes get a new supplier. No pork for me, but give me lots of brussels sprouts 🙂

    1. I got a new supplier, and now I will wait and see how long it is before the old one realizes I am no longer purchasing from them!

  2. I’ve never seen this method for cooking pork belly, but the result looks Impressive and totally worth of such long cooking / waiting time. And the addition of honey and aromatics must make it taste great!

  3. Quite a fascinating recipe with an interesting spice combination. After nearly six months of depending on outside meals this could be one of the inviting offerings back with not too many sins as for me also that ‘h’ word plays a part . . .

  4. So annoying! And you’ve still presented us with a delicious looking recipe.

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