Crispy Chinese Pork Belly
Crispy Chinese Pork Belly



  • 1.25kg pork belly, skin on and scored
  • 2 tsp Chinese 5 spice powder
  • For the Sauce
  • 4 tbsp soy sauce
  • Thumb-sized piece of ginger, grated
  • 1 tbsp sweet chilli sauce
  • 1 chopped spring onion
  • Rub the pork with the spice powder and a tsp of salt, then leave uncovered in the fridge for at least 2 hours. Heat the oven to the maximum setting, lay the belly on a rack over a roasting in, and roast for 10 mins before turning the heat to 180C, and roasting for another 90 mins. When the skin is nice and crispy, remove from the oven and leave to rest for 10 mins.
  • Mix together all the ingredients for the dipping sauce in a small bowl with 2 tbsp of water. Cut the pork into small chunks, and serve with steamed greens and boiled rice.
2 hrs
4 serving

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