Slow Cooked Chilli Spiced Pork Belly

  • Cook time: 120 minutes
  • Serves: 4 – 6 people


  • 1 kg Pork belly rind off
  • 1 litre water
  • 50g Sea salt
  • 200 ml Cranberry juice
  • 250g Plum sauce
  • 2 Red chillies
  • 150g white sugar
  • 4 cm Piece ginger, roughly chopped
  • Olive oil

To serve

  • Steamed baby buk choy
  • Mini vegetable & noodle spring rolls


Step 1

Pre-heat oven 160⁰C

Step 2

Score the fat on the pork belly and trim

Step 3

Combine the salt and water together and whisk to dissolve

Step 4

Place the pork belly into a shallow non-metallic dish. Pour over the salted water, cover and allow to sit covered in the refrigerator for 8 – 24 hours

Step 5

Remove belly from the water and pat dry

Step 6

Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. Cook in the pre heated oven for 1 ½ hours

Step 7

Remove and allow to rest

Step 8

Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes

Step 9

Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes

Step 10

Place the pork belly squares into the pan, fat side down and sear for 2 minutes. Turn and brown on the other side. Drizzle over a little sauce to glaze

Step 11

Serve on individual plates with baby buck Choy and a vegetable spring roll in a pool of chilli spiced plum sauce

Step 12

Notes: pork may also be served sliced on a large platter for entertaining. Pork belly may also be roasted without soaking if you are short on time.