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Crispy Braised Kurobuta Pork Belly


For 4 servings:

For the pork belly
600g Kurobuta pork belly
3 tbsp dark soy sauce
2pcs cinnamon sticks
4pcs star aniseed
4pcs cloves
2pcs bay leaves
1 tbsp black peppercorn

For the spelt salad
100g Quinoa
2 cups water
50g butter
50g Shimeiji mushrooms

For the fennel salad
2pcs baby fennel
Chervil to garnish
Sea salt and freshly cracked black pepper
Lemon infused olive oil

Cooking Method

For the pork belly

  1. Marinate the pork belly overnight with all the ingredients.
  2. Add one cup of water, cover with foil and braise in 200°C oven for 2½ hours.
  3. Allow to cool.
  4. Cut into thick slices and pan fry till crispy.

For the spelt salad

  1. Boil water and add some salt to it.
  2. Add the spelt and slowly cook for 15 minutes.
  3. Add butter and shimeji and cook for another 2 minutes.

For the fennel salad

  1. Slice the fennel thinly and soak them in ice water until they curl up.
  2. Season the fennel with lemon oil, salt and pepper. Add chervil and serve.


  1. Place the spelt salad in a deep plate, place 2 slices of the pork belly on top and then finish with the fennel salad.


Recipe by Chef Francois Mermilliod & De Dietrich


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