Crispy-skinned pork belly 17



View Profile

The combination of crunchy, crispy crackling and tender meat in an Asian-inspired marinade is always a crowd favourite. Although keep in mind that this recipe does need to be started the night before.

Serves 6


1kg pork belly

Sea salt

1 tbsp five-spice powder

2 tbsp peanut oil


2 star anise

1 small red chilli, finely chopped

1/2 – 1 cup shoaling rice wine

3 tbsp soy sauce

3 tbsp hoisin sauce

1 cinnamon stick

2 spring onions, roughly chopped

2 garlic cloves, chopped

2 tbsp five-spice powder

To serve:

Steamed jasmine rice

Wilted chinese greens



Score the skin of the pork belly with a very sharp knife, wipe dry and rub with salt. Rub the five-spice into the pork belly (not the skin).

For the marinade, combine all the ingredients in a saucepan, bring to boil, reduce heat to low and simmer for 5 minutes. Leave to cool, pour into a large shallow dish and sit the pork in it – the marinade must NOT cover the skin. You want to leave the skin completely exposed and dry. Marinate overnight in the fridge. The pork is best left in the fridge uncovered as it will help dry out the skin which makes crisper crackling.

Preheat the oven to 230 degrees celsius.

Remove the pork from the marinade and wipe dry. Lightly rub the peanut oil over the skin. Rub some salt into the skin and place the pork in a roasting tin. Pour the marinade into the tin. The pork should sit in the marinade but it should not cover the skin. If there is too much liquid in the pan, sit the pork on a shallow wire rack so that the skin is not covered. Roast for 30-45 minutes until the skin is blistered and crisp (this can take longer). Reduce the temperature to 170 degrees celsius and cook for another 1-1.5 hours until the meat is very tender. Add water to the tin if the liquid dries out.

Cut the pork belly into narrow slices, serve with the juices in the tin, steam the rice and wilted greens.


Taken from Kumar’s Family Cookbook

Available for $25.50 from Booktopia


Is this kind of meal a favourite of yours? Do you often prepare meals in advance? 

Kumar Pereira

Born in Sri Lanka, Kumar studied typographic design at the London College of Printing. After working in London he lived in Hong Kong for 18 years. He left Hong Kong for Australia in 1988 and lives and works in Sydney. He has worked in publishing in Sydney before joining Sydney Institute, TAFE NSW Design Centre, Enmore where he was Senior Head Teacher Graphic design, until 2007. In 2011 he was a contestant in MasterChef Australia, series 3 where he made it to the top 12. In 2012 he was part of MasterChef All Stars. In addition to design and cooking his interests include gardening, walking and illustration and travel. His Book ‘Kumar’s Family Cookbook’ was published by Allen & Unwin, Australia in May 2013 and is available in Australia and internationally. ‘Paletteables’ a set of 6 illustrated cards with cooking suggestions was published in March 2014 and is available at select stores and online;

  1. Love Pork Belly. This recipe sounds delicious. Was very fond of watch Kuma when he was in a contest on T.v. – his wife is lovely too.

  2. Don’t eat pork!! Which includes bacon. We must join together against the incredible cruelty of the pig industry. Please go to Animals Australia or animal justice party to see and learn what is done to pigs. It will keep you awake.

    3 REPLY
    • you can get free range pork products: they do cost a litte more but worth it for the better favour and for ethical choices.

    • If the chicken isn’t free range, or the beef and lamb grass fed don’t eat it either. Research what the dairy industry do to cows and calves, and what the farm industry does to cattle and lambs and you won’t eat it either.
      Where can u get free range pork Pam?

  3. Linda Mills. I reckon we cd have a session eating this. Master mills will be in boots and all!

Leave a Reply

Your email address will not be published. Required fields are marked *