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Filipino-Style Roast Pork Belly with Chilli Vinegar

Filipino-Style Roast Pork Belly with Chilli Vinegar

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 3 دقيقة وقت القراءة

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This Filipino-style roast pork belly is a masterclass in texture and balance, offering exceptionally crispy crackling alongside melt-in-the-mouth meat. The richness of the pork is perfectly offset by a sharp, homemade chilli vinegar and a deeply savoury apple cider reduction. By allowing the pork to air-dry in the fridge, you ensure the skin puffs into a golden, glass-like shards that make this dish a true centrepiece for any weekend feast.

As a naturally dairy-free main course, this recipe is ideal for entertaining guests with specific dietary requirements without compromising on flavour. The spicy vinegar infusion can be prepared up to a week in advance, mellowing over time to provide a bright, punchy contrast to the honey-glazed pork. Serve it simply with steamed jasmine rice or seasonal greens for a sophisticated take on a classic roast.

Ingredients for Filipino-Style Roast Pork Belly with Chilli Vinegar

1 (4–5-pound) skin-on, boneless pork belly
ملح كوشير
1 ملعقة طعام زيت نباتي
1 (350g) bottle unseasoned rice vinegar
12 garlic cloves, chopped
6–12 green Thai chillies, lightly crushed but left whole
2 serrano chillies, torn into small pieces
4 (350g) bottles hard apple cider
2 ملعقة كبيرة عسل

How to make Filipino-Style Roast Pork Belly with Chilli Vinegar

Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking sheet. Chill at least 12 hours and up to 2 days.

Preheat oven to 177°C. Pour 950ml water into baking sheet with pork. Rub pork skin with oil; season with more salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 91°C to 93°C, 1 1/2–1 3/4 hours.

Meanwhile, pour out 120ml vinegar from bottle (save for another use). Remove pouring spout from bottle and add garlic, chillies, and a large pinch of salt. Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).

Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30–45 minutes.

Increase oven temperature to 232°C. Continue to roast pork until skin is browned and puffed, 15–20 minutes (add a few more splashes of water to baking sheet if juices are scorching). Transfer rack with pork to a cutting board; let rest 20 minutes.

Pour off fat from baking sheet and add 120ml water, scraping up browned bits. Return baking sheet to oven for a few minutes if needed to help loosen browned bits. Stir into reduced cider mixture.

Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help). Slice pork lengthwise into 2"-wide strips, then crosswise into 1/2"-thick pieces. Transfer to a platter and drizzle with reduced cider mixture. Break skin into large pieces and arrange on top; place a few chillies from vinegar around. Serve with chilli vinegar.

Chilli vinegar can be made 1 week ahead. Store at room temperature.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.