Maggie Beer

Caramelised Pork Belly with Fig Vino Cotto and Roasted Fennel

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Step 1: Score the fat on the pork belly into a diamond shape and season with a good pinch of sea salt. Set aside.

Step 2: Place a heavy based pressure cooker over a high heat, add the olive oil and fry off the onions until dark golden brown.

Step 3: Add the garlic and cook for a further 2 minutes.

Step 4: Place the pork belly into the pressure cooker and seal each side of the belly.

Step 5: Deglaze the pan with Verjuice, then add the Chicken Stock, sage leaves and bay leaves.

Step 6: Place the lid onto the pressure cooker and turn the heat down to medium and allow to cook for 25 - 30 minutes.

Step 7: Meanwhile, preheat a fan forced oven to 240C.

Step 8: Once the pork belly is cooked and tender, remove from the pressure cooker and place onto a lined baking tray and rub the fat side with Fig Vino Cotto.

Step 9: Place the pork into the pre-heated oven and cook for 10 - 15 minutes or until the top has caramelised.

Step 10: Allow the pork belly to rest for 10 minutes then slice and serve with roasted fennel.


  1. 1.0kg pork belly skinless
  2. To taste salt flakes
  3. 220g brown onion chopped
  4. 4 cloves garlic peeled
  5. 60ml ¼ cup Verjuice
  6. 500ml 2 cup Chicken Stock
  7. 30ml 2 tbspn Fig Vino Cotto

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