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asian spiced roasted pork belly

asian spiced roasted pork belly recipe

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Cooking time is not enough, my pork was still pink.
Serves: 2-4

I love the how the flavours go all the way through this pork belly recipe. It is easy to make and have ready just to put it the oven before guests arrive. Try this pork belly recipe this weekend.


1 kg pork belly, skin on, boned
1/2 cup (125ml) Chinese cooking wine
1/4 cup (60ml) soy sauce
1 tbsp tamarind concentrate
2 tbsp honey
1/2 tsp sesame oil
4cm piece fresh ginger (20g), chopped finely
3 cloves garlic, crushed
2 tsp five-spice powder
1 star anise
1 dried long red chilli
1 tsp sichuan pepper
3 cups (750ml) water

900g baby bok choy, halved lengthways


Place pork in large saucepan of boiling water and return to a boil. Reduce heat and simmer uncovered for about 40mins or until pork is cooked.

Meanwhile combine wine, soy, tamarind, honey, oil, ginger, garlic, five-spice, star anise, chilli pepper and water in a large bowl.

Add pork to marinade, cover and refigerate for 3 hours or overnight.

Preheat oven to hot

Pace pork, skin-side up on wire rack in large shallow baking dish; reserve marinade,

Pour enough water into baking dish to come halfway up side of dish. Roast pork, uncovered, in hot oven about 30 minutes or until browned.

Meanwhile, strain marinade into small saucepan; bring to a boil. Boil, uncovered, about 20 minutes or until sauce reduces to about 1 cup.

Boil, steam or microwave bok choy until just tender; drain.

Serve pork with sauce and bok choy and, if desired, steamed jasmine rice.

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