Pressed Pork Belly

Pressed Pork Belly

Copperwood Pressed Belly of Pork

Recipe Credits: Chef Haleem Card



  • ½ portion Copperwood pork belly (as shown)
  • 2 heads of garlic, halved horizontally
  • Salt and freshly ground black pepper
  • Handful of thyme sprigs
  • ½ cup 5 Spice Powder
  • 1 tbsp Freshly grated nutmeg
  • Coconut oil, to drizzle
  • Generous splash of white wine
  • 2 cups brown chicken stock/pork stock


  1. Preheat the oven to 340°F (170°C).
  2. Lay pork belly flat on a cutting board, cut full belly in half, set the other piece away for future use.
    Score the skin evenly in a crisscross pattern with a sharp knife. Turn the belly skin side down and cut a
    slit through the thick end of the pork to open it out like a butterfly so that the meat is evenly thick
    throughout. Rub all over with salt and pepper and a drizzle of olive oil.
    Tip: A new razor blade can be used, OR a clean and sharp craft knife/box cutter is the most effective tool
    for scoring the tough pork skin.
  3. Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the
    pork belly on top, fat side up. Trickle with a little more oil and sprinkle with a little more sea salt. Add a
    splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours.
    Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another ½-1 hour
    until the meat is tender. Continue to baste the pork occasionally with the pan juices.
    Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another
    tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, and then
    chill for four hours or overnight in the refrigerator to set its shape.
  4. Pour off any excess oil from the roasting tray and place over high heat. Deglaze the tray with a generous
    splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon. Boil
    the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and
    thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a
    ladle. Adjust the seasoning with salt and pepper.
  5. Heat the oven to the highest setting, about 450-500°F (250°C).
    Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place
    the pork squares, fat side up, in a roasting tin and drizzle with oil and a generous pinch of sea salt. Roast
    for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes, and then serve
    with the light gravy and accompaniments.