Crisp, Aromatic and Delicious...


  • 1.5kg piece of pork belly with the rind

  • 1 tablespoon Sichuan peppercorns (from Oriental Grocery Shop)

  • 1 teaspoon black peppercorns

  • 2 tablespoons pink salt (from Harris Farm)

  • 2 teaspoons five-spice powder

  • 2 teaspoons caster sugar


  • 1.

    Spike the skin of the pork with a pointed sharp knife as many times as you can, going through into the fat but not so deep that you go into the flesh.

  • 2.

    Place meat on a rack over the kitchen sink.

  • 3.

    Pour a kettle full of hot water over the skin, leave it to drain and then dry it off well.

  • 4.

    Heat frying pan over a high heat.

  • 5.

    Add the Sichuan and black peppercorns and shake them around for a few seconds until they darken slightly and start to smell aromatic.

  • 6.

    Transfer them to a spice grinder and grind to a fine powder.

  • 7.

    Transfer them into a bowl and stir in the sea salt, five spice powder and sugar.

  • 8.

    Turn the pork flesh-side up on a tray and rub the flesh all over with the spice mixture.

  • 9.

    Set it aside, skin side up, uncovered, in the fridge to marinate for 8 hours or overnight.

  • 10.

    Preheat the oven to 200˚C.

  • 11.

    Place marinated pork belly skin-side up on rack resting on top of a roasting pan of water.

  • 12.

    Roast the pork for 15 minutes, then lower the oven temperature to 180˚C and roast it for a further 2 hours, topping up the water in the roasting pan now and then when necessary.

  • 13.

    Increase the oven temperature once more to 230˚C and continue to roast the pork for a further 15 minutes.

  • 14.

    Remove it from the oven and leave it to cool and rest for 20 minutes.

  • 15.

    Please do not tent it with foil.

  • 16.

    Serve with rice or noodles.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1306kj
  • Fat Total 132g
  • Saturated Fat 48g
  • Protein 23g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 589mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Sichuan peppercorn (xanthoxylum peperitum) is native to northern China and is not related to black pepper (peper nigrum). This pepper is quite aromatic but not very hot. Before Asian cultures were introduced to chillie pepper, Sichuan peppercorn was used along with ginger to give heat to many dishes. Now, in this present time, the heat in modern Sichuan cooking comes instead from red chillie pepper (capsicum annum), introduced to Asia in the 15th century. Sichuan pepper is still called for in many traditional Chinese recipes.

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6 comments • 3 ratings
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Posted by Helen YeomanReport
Just came across this and can't wait to try it - looks delicious
Posted by Russell55Report
Posted by Jenny321Report
Cooking tomorrow - will let you know
Posted by Jenny321Report
Looking forward to trying this to get the ingredients!
Posted by Cheryl145Report
The roast pork came out exaxtly the same as in your picture and it tastes very like the ones we ate in Ipoh Malaysia. my Filipino neighbour is crazy over it and she has taken note of your recipe. thank you from all of us. the crackling is amazing...
Posted by lightsReport
woah look at the crackling! Nice one :)