Pop the kettle on before you start this one. No, it’s not for a cup of tea (wine would be far more appropriate, anyway).
Our pasture raised, stall free pigs are only ever grown in small numbers, are fully free ranging animals, and breed, farrow and grow in a natural paddock nesting environments.
Pigs are born and raised outdoors with continuous and unrestricted daytime access to paddocks, and remain outdoors at all times unless they choose to shelter from inclement weather. Our pork farmer works on low stocking intensity, ensuring forage is always available in a sustainably managed rotational grazing system.
Slow cooked Pork Belly with buttermilk and spices
Prep: 20mins
Cooktime: 2-3 hrs
Serves: 4
- 1.5kg Wuuluman Pork belly, scored
- 2 tbsp ground Himalayan or Murray River pink salt
- 1 tsp cinnamon
- 1 tsp fennel seeds
- 2 tbsp olive oil
- 2 onions, sliced
- 3 cloves garlic
- 1 star anise (reserved)
- 1 cinnamon stick (reserved)
- 1 cup Sommerlad chicken stock
- 600ml buttemilk
Instructions
Preheat the oven to 220C.
Slice or score the pork skin and fat without cutting into the meat.
Sit the pork belly on a rack in the sink and pour a full kettle of on-the-boil water over the rind, moving the spout about to cover the whole belly. Dry the pork skin well.
Combine salt with spices and oil and rub this into the skin. Place sliced onions into the baking dish and scatter with crushed garlic, the cinnamon stick and the star anise. Sit the pork on top, keeping the top even and square.
Combine chicken stock with buttermilk and pour into the baking dish making sure that the buttermilk mixture comes just up to just under the crackling.
Roast for 40 minutes until the crackling is crisp.
Reduce heat to 160C cook for a further 2-3 hours, ensuring the moisture does not dry out and the onions stay wet. The buttermilk will form salty golden curds and adhere to the onion and garlic mix. Remove the pork from the tray and allow to rest.
Serve sliced, with garlicky oniony curd mix to the side.
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