- Serves: 6
- Cook Time: 3 hours 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 kg pork belly, fat scored horizontally
- 3 tbsp rapeseed oil
- 2 tsp chinese five spice
- 2 bulbs of garlic, sliced in half horizontally
- 1 large onion, cut into thick slices horizontally
- Asian greens, to serve
- sugar snap peas, to serve
1. Preheat the oven to 160C/140C fan/gas 3. Rub the pork belly all over with oil, dust with the Chinese five-spice powder and sprinkle with sea salt.
2. Place the garlic bulb halves and onion slices in the base of a large roasting tin and place the pork belly on top, skin-side down. Pour in a few tablespoons of water. Put the roasting tin in the oven and cook for 2½3 hours.
3. Remove from the oven and turn the pork belly over so that it is skin-side up. Sprinkle the skin with a little extra sea salt.
4. Turn up the oven to 220C/200C fan/gas mark 7 and cook the pork for a further 1520 minutes until the skin is crispy. Carve into thick slices and serve with wilted Asian greens and sugar snap peas.
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