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Crispy pork belly with sriracha
Published: January 28, 2018 at 11:26 AM
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Serves 6
Easy
Total time: 3 hrs
+ marinating
A star rating of 5 out of 5.1 ratingRate
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Check out this punchy, easy, crispy pork belly with Chinese five-spice. This flavoursome pork recipe is great with rice, noodles or bao buns
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Try this crispy spiced pork belly recipe, then check out our perfect pork belly, pork crackling, roast pork for two and more pork belly recipes.
For mouthwatering pulled pork ideas, try our BBQ pulled pork, sloppy joes and pulled pork tacos.
Ingredients
Nutrition
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3 tbsp Chinese five-spice
-
3 cloves garlic
crushed
-
3 tbsp sriracha
-
5 tbsp soy sauce
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1.5kg piece boneless pork belly
skin scored
-
3 tbsp runny honey
-
sea salt
Nutrition: per serving
- kcal527
- fat34.5g
- saturates11.8g
- carbs13.2g
- sugars12.5g
- fibre0.1g
- protein41.1g
- salt2.7g
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Method
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step 1
Mix together the five-spice, garlic, 1 tbsp of the sriracha and 3 tbsp of the soy sauce. Rub really well into the meat, but not the skin, and leave to marinate for a few hours or overnight.
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step 2
When ready to cook, heat the oven to 180C/fan 160C/gas 4. Sit the pork skin-side up on a wire rack in a roasting tin and roast for 2 hours 30 minutes.
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step 3
While the pork is roasting, put the remaining 2 tbsp sriracha, 2 tbsp soy sauce and honey in a small saucepan together and bubble for a few minutes until syrupy.
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step 4
Remove the pork from the oven and cool for 15 minutes while you turn the oven up to 220C/fan 200C/gas 7. Then, using tongs and a sharp knife, cut the crackling away from the pork. Score the exposed fat and sit in another tin. Sprinkle sea salt over the crackling and put back on the wire rack. Roast the meat and crackling alongside each other for 30 minutes, brushing the pork fat with some of the glaze for the final 5 minutes, until the pork is really charred and sticky, and the crackling brown and really crisp. Smash the crackling into pieces and eat with thinly sliced or shredded pork and the remaining glaze.
Try one of our other pork belly recipes here...
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