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Roasted Pork Belly

Roasted Pork Belly


Mmmm! Marinated S/O Pork Belly 1.5kg
Salt 5tsp
Mix Five Spice 3tsp



1.       Wash and dry pork belly. Scrape the skin and prick the pork belly skin even with a bundle of 20 sticks tied together. Be careful not to prick through the skin

2.       Rub salt onto pork belly skin

3.       Score the pork belly about ½ inch deep and rub the spice evenly throughout the belly

4.       Dry the meat on a tray, and put it into the fridge for 8 hours without cover. OR hang in room temperature for 3-4 hours until the skin is dry to touch

5.       Pre-hear oven to 180°C. Place pork belly on the tray wrapped in aluminium foil to roast for about 35 minutes

6.       Raise the temperature to 240°C for another 20 minutes until the skin turns golden yellow and crisp

7.       Scrape burnt surface with knife and allow the meat to rest for 10 minutes and serve

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