Demystifying Steam Oven Cookery

Pork Belly





  • Mixing Bowl
  • Fry Pan
  • Chef’s Knife



  • 500gms Rock Salt
  • 200gms Castor Sugar
  • Star Anise
  • Fennel Seeds
  • Coriander Seeds
  • Peppercorns
  • Thyme
  • Rosemary
  • Garlic
  • Olive Oil



Make a cure mix with rock salt, castor sugar, star anise, fennel, coriander, pepper, thyme, rosemary and garlic
Mix all these in a bowl and place a generous layer in a deep dish place the pork on top pour over remaining salt mix and cover with a lid or cling film
Place pork into the fridge and cure for 24 hours
Remove pork from the fridge and wash under cold running water ensure all remaining salt mix is removed
Place pork onto a steam tray lined with baking paper and steam for 2.5 hours at 100 degrees
Remove pork from oven and place skin side down onto a flat tray lined with baking paper, place another layer of paper over the top and another tray and place some weight on top to press the pork
Place into the fridge and press for minimum 6 hours Remove pork from fridge and portion into you desired serving sizes
Heat a medium-large frypan and add a little olive oil, turn heat to the lowest setting and place pork portions in the pan skin side down
Pan fry for approx 8 mins, be careful as the pork will spit, as the skin gets crispy, make a “cartouche” to prevent burns Once the skin is crisp turn the pork over and remove from the heat
Serve immediately


– Don’t add salt to the pork, a little bit on the skin once pan-fried is enough the cure is salty enough to season the meat
– Watch the video to learn how to make a cartouche; this is a good technique for items like poached pears
– Pressing the pork will ensure a flat and even skin that will crisp evenly
– This recipe takes time but it is all preparation time
– This is a showstopper if you’re considering it for an easy entrée or main course for a dinner party
– Try this dish with white asparagus and a little truffle oil

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