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  • 1 kg Pork belly (bone removed)
  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    12 g
    Added to cart: JOKO 100% Pure Rooibos 200 x 2 g Envelopes
  • Water (boiling) 1 l
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    10 g
    Added to cart: Knorr Chicken Stock Granules
  • 1 Orange rind
  • Knorr Honey & Soy Sauce
    Knorr Honey & Soy Sauce
    125 g
    Added to cart: Knorr Honey & Soy Sauce
  • 10 g Ginger (peeled)
  • 2 Star anise
  • 2 Cinnamon sticks
  • 5 g Red chillies (deseeded and roughly chopped)
  • 432 g Pineapple (crushed)
  • Knorr Jus
    Knorr Jus
    50 g
    Added to cart: Knorr Jus


  1. Method:

    • Pre-heat the oven to 160 °C.
    • Score the pork belly and place in a roasting tray.
    • Place the 6 teabags in the boiling water to infuse (open 3 of the teabags to intensify the flavour). Once the tea has infused remove the teabags.
    • Add the Knorr Chicken Stock Granules, orange rind, Knorr Honey & Soy Sauce, ginger, star anise and cinnamon sticks to the Rooibos and mix together well.
    • Pour the mixture over the pork belly, cover tightly with foil and roast in the oven for 2 hours 30 minutes. Remove from the oven once cooked. Take pork belly out of the liquid and reserve the liquid. Cover the pork with clingwrap and place a heavy weight on the pork belly for at least 30 minutes.
    • Heat the oven to 180 °C. Grease an oven tray and place the pork belly skin side down onto the roasting tray and roast for 20 minutes (only turn meat once). Remove from the oven and set aside.
    • Take the reserved liquid and pour it into a pot with the chilli, crushed pineapple and Knorr Jus. Whisk together and bring to the boil. Allow to simmer on a low heat until the liquid starts to thicken (about 20 minutes).
    • Portion the pork belly and cover with the sauce and serve.