Slow cooked chilli spiced pork belly

Prep time 8 hours Cook time 1 hour 40 minutes

Serves 4 people



  • 1kg pork belly rind off
  • 1 litre water
  • 50g sea salt
  • 200ml cranberry juice
  • 250g plum sauce
  • 2 red chillies
  • 150g white sugar
  • 4cm piece ginger, roughly chopped
  • Olive oil

To serve

  • Steamed baby bok choy
  • Mini vegetable & noodle spring rolls


  1. 1.
    Score the fat on the pork belly and trim.
  2. 2.
    Combine the salt and water together and whisk to dissolve.
  3. 3.
    Place the pork belly into a shallow non-metallic dish. Pour over the salted water, cover and allow to sit covered in the refrigerator for 8-24 hrs.
  4. 4.
    Remove belly from the water and pat dry.
  5. 5.
    Sprinkle the fat side with a little flaked sea salt and place into a baking dish with the cranberry juice. Cook in the preheated oven for 1 ½ hours.
  6. 6.
    Remove and allow to rest.
  7. 7.
    Combine the plum sauce, chilli, white sugar and pan juices into a small saucepan and stir over a low heat until sugar is dissolved. Simmer for 10 minutes.
  8. 8.
    Cut the pork belly into squares. Heat a frying pan over a medium-high heat with a little olive oil for 1-2 minutes. Place the pork belly squares into the pan, fat side down and sear for 2 minutes. Turn and brown on the other side. Drizzle over a little sauce to glaze.
  9. 9.
    Serve on individual plates with baby bok choy and a vegetable spring roll in a pool of chilli spiced plum sauce.

General Information

Pork may also be served sliced on a large platter for entertaining. The Pork belly can also be roasted without soaking if you are short on time.

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