Crackling Pork Belly

Marinate pork belly in spices, roast until skin is crisp, and serve with a fresh peach and tomato salsa.

Main Course High Protein Salsa Pork Belly Chinese Wood Five-Spice

Estimated Nutrition

Calories

1477.6

kcal / serving

5910.4 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

145.2g

per serving

580.6 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Light Soy Sauce

Fruits

piece

Peach

peeled, stoned and finely chopped

Liquids

piece

Lime Juice

juice of 2 limes

Meat

Pork Belly

bones removed, skin intact and finely scored

NutsSeeds

cloves

Garlic

peeled and crushed to a paste

0.5

tsp

Chili Flakes

dried

tsp

Salt

for the rub

tsp

Chinese Five-Spice Powder

lightly heaped

bunch

Coriander

small

OilsFats

tbsp

Groundnut Oil

tbsp

Olive Oil

Vegetables

piece

Spring Onion

trimmed and finely chopped

piece

Red Chilli

small, finely chopped

piece

Cherry Tomato

halved

Method

Place the pork belly in a china or glass dish.

Serve the carved pork belly with the peach salsa on the side.

Combine the garlic, soy, chilli flakes, groundnut oil, salt, and five-spice to create a rub paste.

Spread the paste over the pork belly and marinate for at least 4 hours.

Preheat your oven to 220°C.

Roast the pork skin-side up in a tin for 20 minutes.

Reduce the heat to 200°C and cook for 40 to 50 minutes until the skin is crisp.

Rest the meat for 10 minutes before carving.

Mix the spring onions, chilli, peaches, tomatoes, lime juice, and olive oil to make the salsa.