Pork Belly with Rosella Glaze

Creating a delicious pork belly with rosella glaze is surprisingly simple and rewarding. This recipe combines the rich, succulent flavour of pork belly with the sweet and tangy notes of rosella glaze, resulting in a gourmet dish that’s too good to resist.

Ingredients

750gms of pork belly, skin on

1 tbs of olive oil

Salt and pepper, to taste

2 tbs of Taipan’s Sunday Rosella Glaze

1 tbs of apple cider vinegar

1 tsp of soy sauce

1 tbs of honey

2 cloves of garlic, minced

Fresh coriander and sesame seeds for garnish

Directions

Prepare the Pork Belly

Preheat your oven to 175c

Score the skin of the pork belly with a sharp knife, making shallow cuts in a crosshatch pattern. Be careful not to cut all the way through to the meat.

Rub the pork belly with olive oil, salt, and pepper, ensuring it’s evenly coated.

Roast the Pork Belly

Place the pork belly on a roasting rack in a baking dish, skin side up.

Roast in the preheated oven for 90 minutes, or until the skin is crispy and the meat is tender.

Make the Rosella Glaze

While the pork belly is roasting, prepare the glaze mix.

In a small saucepan over low heat, combine the rosella glaze, apple cider vinegar, soy sauce, honey, and minced garlic.

Stir the mixture until combined and simmer in a pot to warm up glaze mix.

After 90 minutes, remove the pork belly from the oven and increase the oven temperature to 220c.

Generously brush the rosella glaze mix over the top of the pork belly.

Return the pork belly to the oven and roast for an additional 10–15 minutes, or until the glaze is caramelized and the skin is beautifully crisp.

Serve and Garnish

Let the pork belly rest for a few minutes before slicing.

Garnish with fresh cilantro and a sprinkle of sesame seeds for added flavour and texture.

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