Crisp Belly Pork

Juicy and succulent, Ching-He Huang's aromatic spiced roast is a good match with caramelised onions and sweet potato accompaniments
By Ching-He Huang
Crisp Belly Pork
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 500 g pork belly, boneless
  • 2 tsp salt
  • 2 tsp black peppercorns
  • 2 tsp brown sugar
  • 0.5 tsp coriander leaves
  • 0.5 tsp cinnamon
  • 4 cloves
  • 2 star anise
  • 2 small onions, cut into wedges
  • 2 sweet potatoes, chunked
  • 4 tbsp olive oil
  • 2 tsp honey


1. Preheat the oven to 200C/gas 6. Score the pork fat with a sharp knife - this helps keep the pork crisp during cooking.

2. For the spice rub, tip the salt, peppercorns, brown sugar, coriander seeds, cinnamon, cloves and star anise into a mortar - pound with a pestle until the mixture resembles a fine powder.

3. Reserve 1/2 tsp of the spice mixture, for the vegetables and rub the rest over the pork - working it well into the score lines on the fatty side of the meat. Place the meat in a roasting tin and surround with the onion and sweet potato quarters.

4.. Drizzle the vegetables with olive oil and honey, and sprinkle with ½ teaspoon of the spice rub. Roast for about 40 minutes, until the pork juices run clear when pierced. Remove from oven and leave the pork to rest for 15 minutes before slicing.

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