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Jeff Lam's roasted pork belly

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free
  • High in protein

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.

  • Serves8
  • Cook time55 minutes
  • Prep time15 minutes, + overnight drying & 10 mins resting time
Jeff Lam's roasted pork belly

Ingredients

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

Marinade

  • 1/4 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

Nutritional information

Per serve: Energy: 1635kJ/391 Cals (19%), Protein: 30g (60%), Fat: 26g (37%), Sat fat: 10g (42%), Carb: 9g (3%), Sugar: 8g (9%), Fibre: 0.3g (1%), Sodium: 852mg (43%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. Step 4

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

Jeff Lam's roasted pork belly

Jeff Lam's roasted pork belly
  • Serves8
  • Cook time55 minutes
  • Prep time15 minutes, + overnight drying & 10 mins resting time
Ingredients
  • 1.2kg Coles Australian Pork Belly Roast Boneless
  • Sea salt flakes, to sprinkle

Marinade

  • 1/4 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
    Description

    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.

    Method
    1. 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.
    2. 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.
    3. 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.
    4. Step 4

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