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Chinese spiced belly of pork

The Chinese spices add another dimension to a great, cheap cut of meat.


  • 1.5 kg boneless pork belly with rind on

For the seasoning

  • 3 tablespoons of sea salt
  • 2 tablespoons roasted sichuan peppercorns ground
  • 4 tablespoons of Chinese five spice
  • 2 tablespoons of clear honey



  1. For this recipe the idea is to pierce the pork rind rather than score it.  You can use a pointed knife or a carving fork.  Take some time to pierce the rind thoroughly.
  2. Bring about an inch of water to the boil in a roasting tin over the hob, and using some hefty tongs hold the belly of pork over the tin. Now baste the rind with the water using a ladle.
  3. Mix all of your seasoning ingredients together and rub them into the flesh side of the belly, not the rind side.
  4. leave your belly of pork for at least 8 hours to take on the flavours.
  5. To cook, place your belly of pork on a rack rind side up, and place in the oven at 200C for 30 minutes before lowering the heat to 180C and cooking for another hour and a half.
  6. When your pork is cooked, leave it to rest for around 5 minutes and then chop it roughly into chunks.