What you'll need: 1.5kg of belly pork 2 star anise, ground 3 tbsp sea salt 2 bay leaves Zest of 1 orange 1 tbsp Sichuan peppercorns ½ tsp Chinese 5 spice powder 8 garlic cloves 2 tbsp sesame oil 200ml olive oil Time: 30 minutes (plus overnight marinade) Serves: 4
What you'll need:
- 1.5kg of belly pork
- 2 star anise, ground
- 3 tbsp sea salt
- 2 bay leaves
- Zest of 1 orange
- 1 tbsp Sichuan peppercorns
- ½ tsp Chinese 5 spice powder
- 8 garlic cloves
- 2 tbsp sesame oil
- 200ml olive oil
Time: 30 minutes (plus overnight marinade)
Before you get going with the actual cooking, you need to make sure the fat on your belly pork is nicely scored. You can either get your trusty butcher to do this, or you can do it yourself with a DIY knife. Mix together the star anise, the orange zest, and the salt together, and rub it vigorously into the skin - make sure you get that seasoning right into all the scores and slashes.
Add the bay leaves, Sichuan peppercorns, garlic and five spice to a blender or pestle and mortar. Blend to a paste, slowly adding the olive oil as you go until you have a nice, loose marinade for cooking with.
Leave your pork overnight in the fridge - don’t cover it, though, as you want the salt to bring out all the moisture.
The following day, slice the belly pork into thin slices. Heat up the barbecue (or a griddle if the weather’s no good), and brush the meat generously with yesterday’s marinade. Cook for 3-4 minutes on each side, or until the meat is cooked through and the skin is nice and crispy.
This dish deserves to be paired with the quintessential McLaren Vale Shiraz, the The Hedonist Shiraz 2016. This wine is a winner when paired with rich, grilled and barbecued meats!
There you have it -- a lovely recipe for Barbecue Spiced Belly Pork!
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