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Ingredients
Method
- 1.5kg pork belly
- 3 tbsp sea salt
- 2 star anise, ground
- 1 orange, zest only
- 2 bay leaves
- 8 cloves of garlic
- 1 tbsp sichuan peppercorns
- ½ tsp chinese 5 spice powder
- 200ml olive oil
- 2 tbsp sesame oil
- Score your pork belly well with a very sharp knife (or get your butcher to do it for you). Mix the salt, star anise, and orange zest together, then rub into the skin. Make a paste with a food processor by blitzing the garlic, sichuan peppercorns, bay leaves, five spice and olive oil, and put to one side.
- Leave the pork belly uncovered in the fridge overnight. When ready to cook, fire up your barbecue, and slice the pork belly into strips. Place the pork slices on the barbecue, and brush with your marinade. Cook for a few minutes on each side, or until golden and crispy. Serve with bread and barbecued vegetables.
30 mins
4 serving
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