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.
Note: + overnight drying & 10 mins resting time
- 1.2kg Coles Australian Pork Belly Roast Boneless
- Sea salt flakes, to sprinkle
- 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
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.
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.
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.
Transfer pork to a platter. Cut into slices. Drizzle with cooking juices.