Asian-style pork belly

Crispy pork belly with tender meat - the perfect dinner party solution!

More than 1 hour

  Serves 6


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  • 2 cups (500ml) dry sherry
  • ⅓ cup (80ml) hoisin sauce
  • Juice of 3 (90ml) limes
  • ⅓ cup (80ml) soy sauce
  • 3 cups (750ml) chicken stock
  • 6cm knob ginger, peeled and thinly sliced
  • 2-3 cloves garlic, halved
  • 1-2 red chillies, thinly sliced
  • 2 stalks lemongrass, bruised and finely chopped
  • 3 whole star anise
  • 1 stick cinnamon
  • 1 tsp (5ml) salt flakes or coarse salt
  • 2kg pork belly on the bone, rind scored (see below)
  • 1 Tbsp (15ml) oil
  • 1 onion, chopped
For serving: 
  • 1 packet (230g) broccoli stems, sautéed


  1. Preheat oven to 220°C.
  2. Combine sauce ingredients and set aside.
  3. Rub pork with salt and drizzle with oil.
  4. Place onions in a deep roasting pan and top with pork, rind-side up.
  5. Pour sauce around pork (covering the meat and not the fat and rind).
  6. Roast for about 30-40 minutes.
  7. Reduce heat to about 160°C.
  8. Continue to roast for another 2-2 ½ hours or until cooked through and crackling is crispy (add a splash of water if needed during the cooking process).
  9. Remove from oven and allow pork to rest for about 15-20 minutes.
  10. Reduce pan juices on the stove top for a few minutes or until thickened.
  11. Serve pork belly drizzled with pan juices and broccoli stems on the side.


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