Asian crispy pork belly

Now that winter's almost upon us, and the weather's getting decidely cooler, delicious, moist pork with a lovely crispy top is nigh on impossible to resist. This is a lovely recipe Sofia stumbled across, and has to be in the running for the ultimate comfort food prize. Sofia wagers this will be a winter recipe that you'll turn to at regular intervals. Enjoy!

Serves 4 

Preparation time: 15 minutes | Cooking time: 50 minutes | Difficulty: Easy


  • 1kg piece pork belly
  • 2 cloves garlic, crushed
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons Chinese five spice
  • 1/4 cup light soy sauce
  • 1/4 cup hoi sin sauce
  • 1/4 cup dry sherry
  • 1/3 cup brown sugar
  • 1/2 teaspoon olive oil
  • 1 1/2 teaspoons sea salt flakes


Step 1

  • Using a sharp knife, score the pork rind so that its evenly marked at 1cm intervals
  • Place pork on wire rack, rind side up, over sink
  • Pour boiling water carefully over pork rind
  • Pat dry with paper towel
  • Cool for 10 minutes.

Step 2

  • Meanwhile, combine garlic, ginger, five spice, soy, hoi sin, sherry and sugar in a ceramic or glass dish big enough to hold the pork belly
  • Place pork into marinade, skin side up, taking care not to get marinade on the skin side

Step 3

  • Refrigerate, uncovered for 3 hours or overnight, allowing pork skin to dry out

Step 4

  • Preheat oven to 180C
  • Line a roasting pan with foil
  • Reserving marinade, place pork into a roasting pan
  • Roast for 45 minutes or until pork is tender
  • Brush the skin lightly with oil
  • Sprinkle with salt
  • Place under a hot grill until skin is crisp and golden

Step 5

  • Meanwhile, combine reserved marinade and ¼ cup water in a small saucepan
  • Bring to the boil
  • Simmer, uncovered for 10 minutes
  • Serve sauce with pork roast.

Sofia's suggestions

  • Serve with stir fried vegetables and moist steamed jasmine rice...yummy!