Jeff Lam's roasted pork belly

Coles Cooking Club member Jeff Lam shares his succulent roasted pork belly recipe. It makes any celebration special and is guaranteed to impress your guests.

8

15m

Note: + overnight drying & 10 mins resting time

55m

Ingredients

  • 1.2kg Coles Australian Pork Belly Roast Boneless
  • Sea salt flakes, to sprinkle

Marinade

  • ¼ cup (95g) char siu sauce
  • 1 tbs Coles Asia Light Soy Sauce
  • 2 tsp Chinese five spice
  • 1 tsp sesame oil
  • 2 tsp kecap manis
  • 1 tsp Chinese cooking wine

Method

STEP 1 

To make the marinade, combine char siu sauce, soy sauce, five spice, oil, kecap manis, cooking wine and 1 tbs warm water in a bowl.

STEP 2 

Place pork on a rack in the sink. Carefully pour boiling water over the rind and use paper towel to pat dry. Coat the meat-side of the pork in the marinade, then wrap in foil, leaving the rind uncovered. Place in the fridge overnight to develop the flavours and dry out the rind.

STEP 3

Preheat oven to 230°C. Use a sharp knife to score the rind at 2cm intervals. Spray the rind with olive oil spray and rub a generous amount of salt into the rind. Place the pork in a roasting pan. Roast for 25 mins or until rind crackles. Reduce oven to 200°C. Roast the pork for a further 30 mins or until the pork is cooked through. Rest for 10 mins.

STEP 4 

Transfer pork to a platter. Cut into slices. Drizzle with cooking juices.

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