With the festive season right around the corner, we’re all about those ‘set and forget’ recipes that pack a huge flavour hit for the whole family. Luckily for us, the team at Luke’s Kitchen have been kind enough to share their signature Slow Pork Belly recipe to help you ramp up the flavour this silly season. If you joined us for our Secret Foodies Diner en Noir 2023, you’ll recognise this melt-in-the-mouth recipe from that showstopping main.
Check out our favourite Sydney butcher – The Village Butchery – for the finest cuts.
Serve it with: Pumpkin Purée, Snake Beans & Black Garlic Crumble
Coconut & Spice Stock
- Coconut milk – 500ml
- Coconut cream – 500 ml
- Chicken stock – 1L
- Lime juice – 100ml
- Long green chilli – 150g
- Ginger – 250g
- Garlic – 80g
- Turmeric – 50g
- Lemon grass – 250g
- Place all the fresh ingredients in a food processor and mix until a paste forms.
- Heat olive oil in a large pot over medium-high heat.
- Add the paste and cook until fragrant.
- Stir in coconut cream, coconut milk and chicken stock and simmer for 30 minutes.
- Add lime juice and season with salt. Strain.
Slow-cooked Pork Belly
- Pork belly skinless – 1kg
- Coconut & spices
- Salt and sugar curing mix – equal amounts of salt & sugar
- Rub the salt and sugar mix onto the pork belly and cure for four hours.
- After curing, wash the curing mix off, pat dry and place the pork belly into a deep braising pan.
- Pour the hot coconut and spice mix into the pork belly.
- Place in the oven at 140 degrees for three and a half hours or until tender. Once cooked, leave the pork in the liquid overnight until completely cool.
- Strain the liquid into a clean pot and bring to the boil. Set the sauce aside until ready for use.
- Portion the pork belly to the size of your liking, pan-fry and place in the oven to re-heat.