Asian-Spiced Roasted Pork Belly

By The Weekly  

March 19, 2018

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This quick recipe will help you whip up a delicious pork belly main course in an hour – tender roast pork belly is delicious cooked in Asian spices and served with a reduction of the cooking sauces.


1 kg pork belly, skin on, boned

125 ml Chinese cooking wine

60 ml soy sauce

1 tbsp tamarind concentrate

2 tbsps honey

½ tsp sesame oil

20 g fresh ginger, chopped finely

3 cloves garlic, crushed

2 tsps Chinese five spice

1 tsp Sichuan pepper

750 ml water

900 g baby bok choy halved lengthways


1Place pork in a large saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, 40 mins or until pork is cooked through. Drain.

2Meanwhile, combine cooking wine, soy, tamarind, honey, oil, ginger, garlic, five spice, star anise, chilli, pepper and the water in a large bowl. Add pork; turn to coat pork in marinade. Cover; refrigerate 3 hours or overnight.

3Preheat oven to 220 C.

4Place pork, skin-side up, on a wire rack in a large shallow baking dish; reserve marinade. Pour enough water into baking dish to come halfway up side of dish. Roast, uncovered, 30 mins or until browned.

5Meanwhile, strain marinade into a small saucepan; bring to the boil.

6Boil, uncovered, 20 mins or until sauce reduces to about 1 cup. Boil, steam or microwave bok choy until just tender; drain.

7Serve pork on bok choy with sauce.

Recipe & Photo: The Australian Women's Weekly/