Glazed Pork Belly

Blackcurrant and Balsamic Glazed Pork Belly

Glazed Pork Belly

Did you know that blackcurrants contain three times more Vitamin C than oranges? Or, that blackcurrants contain 50% more antioxidants than blueberries? Blackcurrants are considered one of the best natural sources of antioxidants, vitamin C and polyphenols in the world. They have long been thought of as the original superfood; proving you don’t need to buy overpriced fruits, with names you can’t pronounce from the Amazon to harness the super power of natural produce.

With over 700 Canterbury Blackcurrants squeezed into every bottle of Barker’s of Geraldine Squeezed NZ Blackcurrant Fruit Syrup, it is a rich and natural source of antioxidants. Try adding a dash of Barker’s of Geraldine’s Squeezed NZ Blackcurrant Syrup to your next meal for a boost of antioxidants!

Ingredients – Pork Belly

  • 1KG of pork belly
  • 2 tbs of olive oil
  • 6 sprigs of fresh rosemary
  • Freshly ground sea salt
  • Boiling water to fill roasting tray

Ingredients – Glaze

  • ½ cup of Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup
  • ½ cup of balsamic vinegar
  • ½ cup of water
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic – whole, crushed

Slow Roast Pork Belly


  1. Preheat a fan-forced oven to 150C.
  2. Place the pork belly on a clean, dry cutting board and pat well, all over with paper towel. Using a sharp knife, score the fat of the pork belly at 1cm intervals in a crisscross pattern; be careful not to cut into the meat. Scatter the pork belly liberally with salt and allow to rest for five minutes before patting well with paper towel.
  3. Fill the bottom of a roasting tray with boiling water; be careful to ensure that the liquid does not touch the bottom of the roasting rack. Place the rosemary sprigs on the roasting rack and place the pork belly on top of the rosemary sprigs. Rub the pork belly with olive oil and lightly salt.
  4. Place in oven for 2 ½ hours, topping up the water as needed.
  5. Meanwhile, place the Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup, balsamic vinegar, rosemary sprigs and garlic cloves in a small bowl, mix well and allow to sit.
  6. Remove the pork belly from the oven, increase oven temperature to 180C, brush entire pork belly well with Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup glaze, ensuring you apply several coats and return to oven for 30 minutes.
  7. Meanwhile, remove rosemary sprigs and garlic from Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup mix, add water and place in a small pot, over a low heat and allow to reduce to your taste, mixing as needed. Once the liquid has reduced and thickened, place into a serving bowl and serve with pork belly.
  8. Remove pork belly from oven and place under a hot grill to allow fat to crisp and bubble – keep a careful watch over this as it will only take a few minutes.
  9. Slice the pork belly into 4cm wide pieces and serve with Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup glaze reduction, mashed potato and greens.


Pressure Cooker Char Siu Pork

Image: Super Food Ideas - August 2011, Page 60. Photographer: Mark O'Meara.

Image: Super Food Ideas – August 2011, Page 60. Photographer: Mark O’Meara.

This is a recipe for the lovely, sticky, red-coated pork that you see hanging in Chinese restaurant windows. Char siu is of Cantonese origin where skewers of pork are marinated in a honey, hoisin sauce and then roast in oven to charred, savoury and sticky sweet perfection.

This recipe smells divine as it cooks and is so easy to make. If there is a pork recipe that defines Chinese cooking, I think char siu would be it! And let’s face it, who doesn’t want an excuse to eat pork.


  • 1 tbs peanut oil
  • 2 tsp sesame oil
  • 1/2 cup of hoi sin sauce
  • ¼ cup of light soy sauce
  • ¼ cup dry sherry or Chinese shoasing wine or rice wine vinegar
  • 1L of chicken stock
  • 1kg of pork belly – bones removed
  • 2 tbs honey
  • 1 tsp Chinese five-spice
  • 1 tbs red fermented bean curd – available from Asian grocers
  • 3 drops of red food colouring (optional)
  • A large pinch of white pepper (optional)
  • Serve with steam rice, steamed Asian greens and top with fried shallots


  1. Set your pressure cooker to sauté. Add the soy sauce, sherry, stock, bean paste, food colouring, pepper, Chinese-five spice and ¼ cup of hoisin sauce. Allow to cook for five minutes or until slightly thickened.
  2. Score the top of the pork cutting through the skin in straight lines at 1-1.5cm intervals. Add the pork to the pressure cooker, turn to coat and submerge in the sauce – dependent on the size of your pressure cooker you may need to cut the pork in half.
  3. Set your pressure cooker and allow to cook for 30 minutes on medium heat.
  4. Remove the pork from the pressure cooker, allow to mildly cool and cut into 18 even-sized pieces. Reserve the cooking liquid.
  5.  Combine the honey, sesame oil, ¼ cup of hoi sin sauce and ¼ cup of cooking liquid in a bowl and set aside.
  6. Heat the peanut oil in a frying pan over a medium heat. Add the pork and cook for 5-10 minutes, brushing with honey mixture every minute, until golden brown and well coated.
  7. Meanwhile, place 1 cup of the cooking liquid in a small saucepan over medium-high heat, bring to the boil and reduce to simmer for 3-5 minutes or until slightly thickened and almost syrupy.
  8. Serve the Char Siu pork with steam rice, steamed Asian green and sauce; top with crispy shallots.