Brisbane’s Best Pork Belly

By Kate McCart
19th Jun 2012

Sweet, salty, crispy, crunching, melt-in-your-mouth pork belly... Who could refuse? The glaringly confronting name is all too easily forgotten once a piece of this deliciousness touches your chops (sorry vegos, but this post isn't for you). 

In the hunt to find some belly good pork, we've marched our way around Brisbane to bring you our oinkin' favourites.

Free Range Pork Belly with Asian Slaw and Nahm Jim | Public

A dish designed for sharing, there'll be a bunfight over who can salvage the last bit. Suggestion - order a few extra sides to keep the rest of your party distracted.
Where: Public | Level 1 at 400 George Street in Brisbane CBD
Contact: 07 3210 2288

Twice Cooked Bangalow Pork Belly with Apple Puree, Morcilla and Crackling | Aria 

One of Aria's most popular dishes, it's hard to pass up the good old pork and apple sauce combo. It's certainly not your usual home-cooked roast piggy. 
Where: Aria | 1 Eagle Street in Brisbane
Contact: 07 3233 2555

Buta Kakuni | Mizu

For a Japanese twist, order the slow cooked Bangalow pork belly. Cooked in soy, sake and garlic, it's a refreshing take on the usual crispy pork and apple fare. 
Where: Mizu | 2 Macquarie Street in Teneriffe 
Contact: 07 3254 0488

Slow Roasted Pork Belly with Colcannon, Mini Beets and Watercress | Ruby Café

The crispy, crunchy and salty crackling is perfectly complemented with a bed of potato and spinach mash and sweet beetroot. It's the ultimate flavour sensation.  
Where: Ruby Cafe | 233 Given Terrace in Paddington  
Contact: 07 3367 2274

Slow Cooked Pork Belly Panino | Bucci Ristorante 

Need an excuse to indulge in this fatty favourite for lunch? Bucci has you covered.  Think pulled apart pork stuffed in a tasty Panini with fresh greens. 
Where: Bucci Ristorante | 15 James Street in Fortitude Valley
Contact: 07 3252 7848 

Twice Cooked Free Range Pork Belly with Apple and Ginger Sauce, Green Beans with Miso Dressing and Whipped Potato | Tank Restaurant and Bar
Three words - to die for. Infused with special herbs, spices and oil and left to steam overnight, the pork is then pressed for 12 hours before being roasted. A lot of TLC before making its way onto your plate - and it's oh-so worth it. 
Where: Tank Restaurant and Bar | 31 Tank Street in Brisbane CBD
Contact: 07 3003 1993 

Pig out!

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