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Roast Pork Belly


  • 500-600g pork belly, sliced half lengthways

  • Oil for frying

[Marinade for Skin]

  • 1.5tsp salt

[Marinade for Meat]

  • 1.5tbsp gula melaka / brown sugar

  • 1tsp salt

  • 0.5tsp white pepper

  • 0.5tsp five spice powder


  1. Rinse and pat-dry pork belly.

  2. Score the skin using a sharp knife.

  3. Mix meat marinade ingredients together and apply all over the meat part.

  4. Place pork belly in a dish, skin side up. Rub salt on skin.

  5. Chill in the fridge uncovered for 12-24hrs to dry out.

  6. Slow roast pork belly at 120degC for 3hrs.

  7. Pan-fry pork belly skin with oil. The skin will start to bubble up and crackle after 3-4mins.

  8. Let drain on paper towels and allow to cool. Slice into serving slices.


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