Roast Belly of Pork

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This recipe is for a large piece of pork but you can always freeze the leftovers or reheat the ribs and serve them in warm tortillas with hoisin sauce and cucumber.

Makes 10 portions

2kg piece of pork belly, bones removed (ask your butcher to do it)

For the rub for the fleshy side of the pork belly
2 teaspoons of fine sea salt
1 teaspoon five spice powder
1 teaspoon ground black pepper
1 clove of garlic, minced

For the fatty side of the meat:
2 teaspoons fine sea salt
25ml white wine vinegar
½ lemon


1. Mix the ingredients for the rub together, adding a tablespoon of cold water to bring it together. Rub it all over the fleshy side of the pork belly.

2. On the skin side, pierce the skin all over with a fork or a sharp knife (you need to have lots of small holes so that the marinade can soak into the skin). Sprinkle the 2 teaspoons of fine sea salt and the white wine vinegar over the skin and rub it in with the lemon half. Don’t worry if the salt comes off.

3. Before you can roast the pork you must make sure that it is dry so hang it in a warm kitchen for 2 hours (you can speed it up by drying it with a hairdrier).

4. When the meat is completely dry, roast in a hot oven for 45 minutes to an hour –  check to make sure it is completely cooked through.

5. Serve with boiled rice, steamed pak choi and hoisin sauce for dipping.

What is a pin handle and where can you buy one?
You’ll find a ‘pin handle’ –  an Asian kitchen utensil with a wooden handle and sharp pins on one end – in Asian shops that makes it easy to pierce the tough pork skin so the marinade can get into it.


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