Chinese five spice roast pork belly

Try this roast pork belly with an Asian-inspired twist. Marinated in Chinese five spice and served with a wombok salad, it’s a mouth-watering meal.



Note: + 5 mins resting time

1h 20m


  • 1.3kg Coles Australian Pork Belly Roast Boneless
  • 1 tbs olive oil
  • 2 tsp sea salt flakes
  • 1 tsp Chinese five spice
  • 400g wombok (Chinese cabbage), shredded
  • 20g-piece ginger, peeled, cut into thin matchsticks, or 1 tbs drained pickled ginger
  • 1 Granny Smith apple, cored, cut into thin matchsticks
  • 1/2 cup mint leaves
  • 2 spring onions, thinly sliced
  • 1 long red chilli, seeded, thinly sliced (optional)
  • 1/4 cup (60ml) lime juice
  • 2 tsp fish sauce
  • 1/2 tsp sesame oil
  • 2 tbs brown sugar



Preheat oven to 180°C. Line a roasting pan with baking paper. Place the pork in the lined pan. Pat the rind dry with paper towel. Use a small sharp knife to score the rind at 1cm intervals. Brush the rind with olive oil. Combine the salt and five spice in a small bowl. Rub salt mixture into the rind. Roast for 50 mins.


Increase oven temperature to 230°C. Roast pork for a further 20-30 mins or until cooked through. Set aside for 5 mins to rest.


Meanwhile, combine the wombok, ginger, apple, mint, spring onion and half the chilli, if using, in a large bowl. Combine the lime juice, fish sauce, sesame oil and sugar in a screw-top jar. Seal and shake well to combine. Season.


Transfer the pork to a large serving platter with the wombok mixture. Sprinkle with the remaining chilli, if using. Thickly slice the pork and drizzle the wombok mixture with dressing to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.