Sticky, sweet, crispy, tasty goodness! CheatMeats, two BBQ loving brothers, have created the perfect way to cook Cripsy Asian Pork Belly, combining global, sweet and salty elements to create an explosion of flavour!

Ingredients

  • 1.5kg Pork Belly 
  • 200ml cup Chinese cooking wine 
  • 200ml cup soy sauce 
  • 200ml cup orange juice 
  • 50g brown sugar 
  • 3 star anise 
  • 1 cinnamon stick 
  • 30ml sesame oil 
  • 25g grated fresh ginger 
  • 3 garlic cloves 
  • 30g honey 
  • Olive oil 
  • Salt 
  • Chopped Chives to garnish 

Cooking Instructions

  1. To a roasting tray add 1/2 cup Chinese cooking wine, 1/2 cup soy sauce, 1/2 cup orange juice, 2 tbsp brown sugar, 3 star anise, 1 cinnamon stick, 1 tbsp sesame oil, 1 tbsp grated ginger, 3 garlic cloves and 1 tbsp honey. 
  2. Score the pork belly rind then add a light layer of olive oil. 
  3. Season the rind with salt and place in to the roasting tray making sure the liquid is below the rind (you don’t want any moisture on the rind). 
  4. Place in to a preheated oven set to 200C for roughly 45 minutes. 
  5. Once the crackle has set pour the liquid in to a pan and continue roasting the pork for a further 20-30 minutes. 
  6. Set the pan over medium heat and allow to simmer until the sauce has thickened. 
  7. Pour into a small serving bowl and allow to cool. 
  8. Remove the pork from the oven and allow to rest on a chopping board. 
  9. Slice the pork belly skin side down and serve on a plate. 
  10. Drizzle the delicious sticky sauce over the top, garnish with chopped chives and serve with rice. 

Enjoy!

If you enjoyed this, why not give their Christmas Porchetta recipe a crack next time you’re hosting?