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Mondays, Tuesdays & Wednesdays | TV2

Ep22 - Fennel Crusted Pork Belly with Five Spice Pineapple and Cherry Sauce

Team:Alex & Gareth

Prep:30 minsCook:3 hoursServes:4



1kg piece pork belly, skin scored

1 tbs brown sugar

½tsp five-spice powder

2 tsp soy sauce

¼pineapple, cut into 2cm cubes

100g green beans, steamed

1 cup beansprouts

2 spring onions, thinly sliced

1 tbs lime juice

1 tsp sesame oil


Spice Rub

1 tbs olive oil

2 tbs fennel seeds

1 tbs cumin seeds

1 tbs smoked paprika

3 tsp sea-salt flakes, plus extra, to season


Cherry Sauce

1 tbs olive oil

1 eschalot, finely chopped

400g can black cherries

1 pinch of ground cloves

¼tsp ground cinnamon



  1. Preheat oven to 200C.
  2. To make spice rub, using a mortar and pestle, grind all ingredients to a paste. Rub spice mixture all over pork, then season well with salt. Place pork in a roasting dish and roast for 30 minutes.
  3. Reduce oven to 160C and cook pork for a further 2½hours or until skin is crisp and meat is tender.
  4. Meanwhile, to make cherry sauce, heat oil in a small saucepan over medium heat. Add eschalot and cook for 2 minutes or until softened. Add remaining ingredients and bring to the boil. Simmer, using a wooden spoon to break down cherries, for 10 minutes.
  5. Place sugar, five-spice and soy sauce in a large, deep non-stick frying pan over medium heat. Cook, stirring, for 1 minute or until sugar dissolves and mixture thickens. Remove from heat. Add pineapple and toss to combine.
  6. Place green beans, beansprouts, onion, lime juice and sesame oil in a bowl and toss to combine.
  7. Slice pork and divide among serving plates. Add pineapple and bean mixture to plates and spoon over cheery sauce to serve.