Name: The Cashmere Club’s pork belly
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Ingredients: 1.2 kilogram skinned and boned pork belly; 1 tablespoon ground coriander; 1 teaspoon ground ginger; 1/2 teaspoon cayenne pepper; salt and pepper to taste; 1/4 cup orange juice; 1/4 cup barbecue sauce; 1/4 cup tomato sauce; 2 tablespoon sweet chilli sauce; Sauce; 1/2 cup orange juice; 1/2 cup barbecue sauce; 1/2 cup tomato sauce; 1/4 cup sweet chilli sauce; 2 tablespoon each: corn flour, water; mixed to a paste

The Cashmere Club’s pork belly

Christchurch's The Cashmere Club shares the recipe for their famous pork belly. Serve with creamy potato mash and steamed green beans for a delicious family meal

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Serves 4

Prep

10M

Cook

1H 30M

Total

1H 40M

The Cashmere Club, 50 Colombo St, Christchurch, ph (03) 332 0092, www.cashmereclub.co.nz. Open 7 days lunch 12-2pm, dinner from 5.30pm. Head chef: Allan Truman.

This recipe first appeared in Food magazine.

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Ingredients

1.2 kilogram skinned and boned pork belly

1 tablespoon ground coriander

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper

salt and pepper to taste

1/4 cup orange juice

1/4 cup barbecue sauce

1/4 cup tomato sauce

2 tablespoon sweet chilli sauce

Sauce

1/2 cup orange juice

1/2 cup barbecue sauce

1/2 cup tomato sauce

1/4 cup sweet chilli sauce

2 tablespoon each: corn flour, water; mixed to a paste

Method

1.Preheat the oven to 150°C. Slice the pork belly crosswise into 12 strips. Place the strips in a roasting pan. Combine the spices and sprinkle the mixture over the meat.

2.Combine the remaining ingredients and massage them into the pork. Cover the pan tightly with foil and bake the pork in the preheated oven for 1½ hours, or until very tender.

3.Remove the pork from the pan. Cover the pork tightly with foil and keep it warm.

4.Allow the pan juices to cool a little, then pour off the fat. Place the juices in a pan and add the sauce ingredients. Simmer the sauce until it has thickened.

5.Serve the pork slices topped with the sauce. This dish is excellent served on a potato mash.

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Ingredients

Method

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