Crispy Sweet and Spicy Candied Pork Belly
Crispy Sweet and Spicy Candied Pork Belly
Ingredients
Main
- 1.5 kg pork belly
- 1 jar Marion's Kitchen Crispy Chilli Oil
- 2 cups brown sugar
- 4 tbsp BBQ sauce
- 1 tbsp Chinese five-spice powder
- Salt, to taste
Instructions
- 1
In a bowl, mix together the chilli oil, brown sugar, BBQ sauce, and five-spice powder to make your sticky rub. Set aside.
- 2
Prepare the pork belly by lightly scoring the skin in a crisscross pattern. Flip it over and score the meat side halfway through to the fat layer.
- 3
Rub the spice mixture generously over the meat side of the pork. Line a baking tray with foil and baking paper, then place the pork belly skin-side up.
- 4
Sprinkle a light layer of salt evenly over the skin and let it sit for 10 minutes to draw out moisture. Meanwhile, preheat your oven to 170°C (fan-forced).
- 5
Roast the pork belly for 50 minutes, or until the skin looks shrivelled and the meat is nearly cooked through.
50 min - 6
Use the knife or spoon to scrape the remaining salt from the skin.
- 7
Turn the oven up to 230°C and cook for another 40 minutes, or until the skin is golden, blistered, and crisp.
40 min - 8
Remove from the oven and rest until warm to the touch. Slice into thick, glossy pieces and serve with creamy spinach or roasted potatoes for the ultimate Christmas feast.
