Orange and coriander pork belly with caramel potatoes

Orange and coriander pork belly with caramel potatoes

2 hours



  • 2 tsp sea salt flakes
  • 1 tsp coriander seeds, crushed
  • 1kg piece pork belly, scored deeply
  • 1 orange, juiced and zested
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 1 tsp caster sugar
  • 1 tsp red wine vinegar
  • Steamed English spinach, to serve
  • 850g Piccolo potatoes, halved
  • 70g (1/3 cup) caster sugar
  • 1 tbs water
  • 20g butter, chopped


  • Step 1

    Preheat oven to 180C/160C fan forced. Rub the salt and coriander seeds into the scores of the pork. Place the pork in a small roasting pan. Pour around the orange juice, zest and stock. Cover with baking paper and foil. Roast for 1 hour 45 minutes or until pork is very tender.

  • Step 2

    Meanwhile, for the caramel potatoes, place the potato in a large saucepan of salted water. Bring to the boil over high heat. Cook for 5 minutes. Drain well. Place the sugar and water in a large non-stick frying pan over medium heat. 
Stir until sugar dissolves. Simmer, without stirring, until mixture turns into a golden caramel. Add the butter and potatoes. Cook, stirring occasionally, for 20 minutes or 
until the potatoes are tender and golden. Season with salt.

  • Step 3

    Drain the pork juices into a jug. Skim the fat from the surface. Discard. Pour pan juices into a small saucepan. Add the sugar and vinegar. Gently reheat over low heat.

  • Step 4

    Preheat grill to high. Place pork under grill and cook for 10 minutes or until rind crackles. Slice pork. Serve with the potatoes, spinach and the sauce.

Serving size: 4

Recipe courtesy of

  • Hit enter to search