Preparing the Pork Belly Marinade

  • Pork Belly 1.0 kg
  • Star Anise 2.0 g
  • Hoisin Sauce 60.0 g
  • Honey 20.0 g
  • Soy Sauce 35.0 g
  • Chilli Sauce 35.0 g
  • Butter 200.0 g
  • Knorr Chicken Seasoning Powder 1kg 20.0 g

Preparing Raspberry Honey Sauce

Preparing the Garnish

  • Baby Red Beetroots, peeled 300.0 g
  • Beetroot, peeled and cubed 100.0 g
  • Sugar 150.0 g
  • Red Veined Sorrel 50.0 g
  • Water 500.0 ml
  • Raspberry Vinegar 50.0 ml

Preparing Tomato Caraway Potato Flakes

  • Knorr Potato Flakes 2kg 100.0 g
  • Knorr Tomato Paste 4.5kg 30.0 g
  • Caraway Powder 5.0 g

Learn how to pan fry pork belly in this recipe. Our version adds a special touch to this cut of meat of meat by pairing it with a sweet raspberry honey sauce and tomato caraway potato flakes. Balance the dish perfectly with a garnish of beetroots and sorrel to bring out a concoction of sweet, savoury and tangy flavours.



  1. Preparing the Pork Belly Marinade

    • Trim away the rind from the pork belly.
    • In a mixing bowl, mix the star anise, hoisin sauce, honey, soy sauce, chili sauce, butter, and Knorr Chicken Seasoning Powder to form a marinade.
    • Vacuum pack the pork belly and marinate it overnight.
  2. Cooking the Pork Belly

    • Cook the pork belly in a combi steamer for 2.5 hours at 90°C.
    • Once the pork belly is cooked and is soft, compress and let it chill overnight in the chiller.
    • Cut the pork belly into desired size and pan fry till the skin turns crispy.
    • Lastly, baste the pork belly with butter.
  3. Preparing Raspberry Honey Sauce

    • In a pot, reduce raspberry vinegar to half.
    • In another pot, caramelise shallots with oil till browned.
    • Add in reduced raspberry vinegar.
    • Add in Knorr Rock Sugar Honey Sauce and bring to boil.
    • In a mixing bowl, mix well water and Knorr Demi Glace Sauce Mix.
    • Pour into pot, bring to boil and let it simmer for 5 mins and finish it with butter.
  4. Preparing the Garnish

    • In a pot bring sugar, water, and raspberry vinegar to boil.
    • Separate mixture into 2 pots and cook beetroots separately till soft.
    • Cut red vine sorrel and refresh in cold water, tap dry and reserve.
  5. Preparing Tomato Caraway Potato Flakes

    • In a mixing bowl, mix all ingredients together.
    • Lay mixture onto a baking tray and, using half fan, bake it for 140°C for 10 mins.
    • Stir it every 5 mins to ensure it does not burn.
    • Let it cool and store in an airtight container.
  6. Before Serving

    • Plate and assemble.
    • Garnish with red vine sorrel, and drizzle the dish raspberry honey sauce.
    • Lastly sprinkle some tomato caraway potato flakes.
    • Ready to serve.