Slow-roasted Crispy Pork Belly

Slow-roasted Crispy Pork Belly

Slow-roasted Crispy Pork Belly

Previous Next INGREDIENT Slow-roasted Crispy Pork Belly European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: – calories – fat


1.2kg (2.6 lb) skin-on pork belly

1 tbsp sea salt


Spring onion & ginger sauce:

1 cup finely sliced spring onion (scallions)

1 tbsp finely chopped ginger

1½ tsp sea salt

¼ cup vegetable oil

1 tbsp sesame oil


Quick garlic chilli oil:

2 whole star anise

1 cinnamon stick

2 bay leaves

1 tbsp Sichuan peppercorns

4 cardamom pods

½ cup neutral-tasting oil (e.g. peanut, rice bran, vegetable or canola)

5 garlic cloves, finely chopped

¼ cup Asian chilli powder*

1 tbsp sea salt



Start the day before you want to serve your pork. If you have a Chinese hole puncher, use that to puncture holes all over the pork skin (take a look at the video for more information and alternatives). Then use a utility knife and a ruler to score the pork skin at about 1 centimetre (around 3/8”) intervals. Then go back and score again to form a crosshatch pattern. Pat dry with paper towel. Rub the salt over the pork skin. Place in the fridge, uncovered, and leave overnight.



To make the spring onion & ginger sauce, use a mortar and pestle to pound the spring onion, ginger and salt to a rough paste. Transfer to a heat-proof bowl.


Place the vegetable oil and sesame oil in a small saucepan over medium-high heat. Heat until a wooden spoon dipped into the oil forms small little bubbles. Now pour the hot oil over the spring onion mixture. Stir to combine. Set aside for later.



For the quick garlic chilli oil, heat the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods in a dry wok or frying pan over high heat. Toss them around in the pan for a minute or until fragrant and just starting to smoke. Add the oil and allow the spices to sizzle in the oil for 10 seconds. Then add the garlic and stir and sizzle for another half a minute. Next, stir through the chilli powder and salt. Remove from heat and store in jars.



Preheat the oven to 150°C/300°F. Take the pork out of the fridge and pat dry with paper towel. To make sure the pork skin is super dry, you can use a hairdryer to blow hot air over it.



Place an oven-proof wire rack onto a baking tray. Brush the rack with oil. Place the pork on the rack, skin side up. Roast in the oven for 90 minutes. Then turn the heat up to 240°C/460°F and roast for a further 30-40 minutes or until the skin is super crispy.



To serve, slice the pork belly and serve with the spring onion & ginger sauce and chilli oil.



  • For the chilli powder try to use a Chinese or Thai version that has both seeds, flakes and powder.
  • Marion also tested this recipe in a Panasonic 3-in-1 Microwave Convection Oven (NN-CF770) using the same preparation and cooking times. Watch the series Marion’s Test Kitchen to find out more!

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