Alive and Cooking

Aussie Pork Pie

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(Makes 8 small pies)
1kg pork belly, on the bone
6 spring onions, chopped
1 clove garlic, chopped
½ star anise
1 stick celery, chopped
½ tbsp powdered gelatine
3 sheets shortcrust pastry
1 tbsp soy sauce
375ml beer


Place the pork into an ovenproof casserole dish with the beer, spring onions, garlic, star anise, celery, soy sauce and beer. Place the lid on and poach at 180°C for 2 hours.

Cut 2 sheets of pastry into quarters. Line your muffin case with muffin wraps, then line with the 8 cut pastry bases. Blind bake at 180°C for 10-12 minutes.

Allow the pork to cool, then remove bone and rind. Roughly chop the pork.

Strain the pork poaching juices into a saucepan and gently simmer whilst stirring through the gelatine until dissolved. Allow to cool.

Fill pastry cases with the chopped pork, pressing firmly down.

Using a round pastry cutter, cut 8 pie lids out of the remaining sheet of pastry and seal over the pies. Bake in a preheated oven at 180°C for 15-20 minutes.

Cut a small hole into the pie and pour in the cooled flavoured gelatine. Refrigerate for 30 minutes and serve cold.

Aussie Pork Pie