Chinese BBQ Belly Pork

Charmaine Lu -

  • 1.5kg belly of pork
  • 2 ground star anise
  • 1 orange, zest only
  • 2 bay leaves
  • 3 tbsp sea salt flakes
  • 1 tbsp Sichuan peppercorns
  • 8 garlic cloves
  • ½ tsp five-spice powder
  • 200ml olive oil
  • 2 tbsp sesame oil
  • Score the skin of the pork belly all over, then mix the salt, star anise and orange zest together and massage into the skin. Add the bay leaves, garlic, peppercorns, five-spice and a pinch of salt to a blender and whizz, adding the olive oil as you go to make a paste. Leave the pork in the fridge overnight to marinate - do not cover, as you want it very dry.
  • When ready to cook, heat up a griddle pan and slice the pork into thin slices. Place the pork on the griddle and generously brush with the marinade. Cook each side for a few minutes or until cooked through with a nice crisp skin. Serve with rice and enjoy.
30 mins
4 serving