This is such a great combination, fresh, rich and delicious!! 

Prep time: 20 minutes
Cook time: 3 hours
Yield: Serves about 6

Ingredients (Pork):
  • 1.5kg pork belly
  • sea salt 
  • 2 tsp Chinese five spice
  • 6 slices fresh ginger
  • 4 star anise
  • 1 cup chicken stock or 1.2 cup dry white wine and 1/2 cup water
  1. Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas 7.
  2. Place your pork on a clean work surface, skin-side upwards.
  3. With a small sharp knife make scores about 1 centimeter apart through the skin into the fat, but not so deep that you cut into the meat (you can always ask the butcher to do this).
  4. Rub salt and 1 tsp Five Spice right into all the scores you’ve just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over.
  5. Season the underside of the meat with a little more salt and the remaining Five Spice.
  6. Pour stock or wine and water, ginger and star anise into a roasting dish.
  7. Place your pork, skin side-up, into the roasting dish and place in the hot oven.

  8. Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling.
  9. Turn the heat down to 180°C/350°F/gas 4 and roast for another 2 1/2 hours.

  10. Remove from oven and carefully transfer the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.


  • Pour pan juices into a small pot (skim some fat off the top if there is excess), bring to the boil and reduce slightly.
  • Remove from the heat and whisk through 25g butter.

Serve with Pistachio Feta & Raspberry Salad recipe.