Asian BBQ Pork Belly

Prep Time 24 hours

Cook Time 3 hours 15 minutes

Servings 4


800g pork belly, in 1 piece

1 red chilli, sliced

1 garlic clove, sliced

30g ginger, Finely chopped

4 spring onions, finely sliced

1 tbsp miso

2 tbsp soy sauce

2 tbsp soft brown sugar

200g salt


Mix the soy, miso and sugar together before adding the garlic, chilli and ginger. Rub all over the pork belly avoiding the skin before covering in your fridge for 12 hours to marinate.

Remove marinade thoroughly, reserving for later. Make sure the pork is completely dry before returning to the fridge for another 12 hours uncovered to dry out. This process helps achieve the crispy crackling everybody wants to have.

In a hot pan over medium heat, seal off the pork belly on the base and the sides only, not the skin.

Prepare two pieces of foil and form a cross with them before folding in the edges to the size of the pork. Add your reserved marinade back to the bottom of this foil.

Once finished sealing the pork, add it on top of the marinade. Cover the skin of the pork with the salt. Place in the oven for about 3 hours at 160 degrees.

Remove salt thoroughly and finish under your grill at the hottest heat for the crackling to pop.


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