Braised Pork Belly

Braised Pork Belly

June 7, 2019 6:44 am

This flavourful, juicy Braised Pork Belly is perfect for any meal that’s a special occasion.


1kg Lynca Meats pork belly
6 cups vegetable stock
2 large carrots, cubed
1 onion, sliced
1 celery stick, chopped
1 leek, chopped
100ml soy sauce
2 sprigs thyme
2 tbsp coarse salt
3 cloves garlic
1 tbsp lemon oil


  1. Preheat the oven to 200°C.
  2. Lay the belly fat side up, score through the fat, rub in the coarse salt and set aside.
  3. In a large pan, fry onions, celery, leeks, carrots, garlic and herbs on high heat.
  4. Add the vegetable stock and soy sauce and simmer for about 10 minutes on low-medium heat.
  5. Add the lemon oil and lie the belly fat side down.
  6. Render the fat slowly for about 10 minutes, until it becomes hard and crispy.
  7. Remove the belly and lie it on a baking tray, fat side up.
  8. Add the braising liquid with the vegetables and herbs to the baking tray and roast in the oven for 1 hour.