Crispy Chinese Pork Belly

Level: Easy
Serves: 4
Cook for: 10 minutes



1.3kg piece of Belly Pork, scored

2 teaspoon Chinese powder


For the marinade:

4 tablespoon soy sauce

Fresh root ginger

1 tablespoon sweet chilli sauce

1 spring onion, finely chopped



  1. Rub the pork with the five-spice and 2 teaspoon sea salt then leave, uncovered, in the fridge for at least 2 hours. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed.
  2. Roast for 10 minutes before turning down the heat to 180C (fan 160C/gas 4), then leave to cook for a further 1½ hours.
  3. Leave to rest on a board for at least 10 mins.
  4. To make the dipping sauce, mix all the ingredients together with 2 tablespoon water. Cut the pork into small pieces, then serve with the sauce.

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