With citrus and native ingredients, this succulent pork is a real Aussie crowd pleaser

Pork belly is always a crowd-pleaser, and this is no exception.

Succuent and delicious, this pork belly is a crowd pleaser. Photo: Rob Palmer

Mindy Woods

2 min read

10:57AMNovember 26, 2024

The Weekend Australian Magazine

Print

Pork belly is always a crowd-pleaser, and this is no exception – dressed in a native citrus caramel, it will have your guests begging for more. For a special presentation, serve it on betel leaves.

Stunning and moreish, this is perfect festive fare. Photos: Rob Palmer

This is an edited extract from Karkalla at Home (Murdoch Books $49.99).

While this dish really shines with native flavours, if any ingredients are tricky to find, more accessible alternatives can also do the trick. Consider finely shredded makrut lime leaf in place of the Geraldton wax; 2 teaspoons of fennel seeds in place of the anise myrtle; and the zest of 1 lemon in place of the lemon myrtle. The finished dish will be a close runner-up to the real deal. For best results, begin this recipe a day ahead to allow time for drying out the pork belly overnight in the fridge, to achieve the ultimate crackling experience.

Try too my very Aussie pavlova.

The pork belly is perfect served on its own or with betel leaves for some added flavour.

Mindy Woods is an Indigenous woman and exponent of native ingredients. Photo: Rob Palmer

Crispy pork belly with native caramel citrus

Ingredients

• 1.2kg pork belly, off the bone
• 2 tablespoons salt flakes

Native citrus caramel

• 4 coriander roots, scraped
• 6cm piece of native ginger, roughly chopped
• 2cm piece of fresh turmeric, roughly chopped, or ½ teaspoon ground turmeric
• 4 tablespoons macadamia oil
• 100g light palm sugar
• 400ml orange juice
• 1 lemongrass stalk, thinly sliced
• 4-6 anise myrtle leaves
• 3 lemon myrtle leaves
• 4 teaspoons Geraldton wax
• 100ml lime juice
• Pulp of 8 finger limes

Method

1. Remove the pork from its packaging and dry thoroughly with paper towels. Score the skin and, for best results, allow it to dry, uncovered, in the fridge overnight.
2. When you’re ready to cook the pork, preheat the oven to 220C fan-forced. Season the pork belly generously with the salt flakes, rubbing it into the scored skin. Place the meat on a trivet in a roasting tin and cook for 40 minutes, until the skin has crackled. Reduce the oven temperature to 180C fan-forced and cook for 1 hour, until the meat is cooked through and the juices run clear. Leave to rest for 15 minutes before carving.
3. To make the native citrus caramel, pound the coriander, ginger and turmeric to a fine paste using a pestle and mortar, or blend in a small food processor. Heat the oil in a small heavy-based frying pan over medium heat and fry the paste, stirring constantly, until it is just starting to colour.
4. Stir in the sugar and 2½ tablespoons of water and cook until the sugar dissolves. Add the orange juice, lemongrass and all the myrtle leaves and bring to the boil, then turn down to a simmer and slowly reduce to a syrupy consistency. Pour the caramel into a jug and allow to cool before stirring through the Geraldton wax, lime juice and finger lime pearls.
5. Carve the pork into slices and arrange on a platter, then pour the native citrus caramel over the sliced pork and serve.

Serves 4-6