This easy to cook Chinese pork recipe is deliciously sticky and melts in the mouth! Allow 24 hours or at least overnight for marinating the pork. Then the pork belly will take 1½ hours to cook. Always cook with love!
- 1 kg boneless pork belly (skin removed)
- ½ jar marmalade
- ¼ cup (60 ml) cup hoisin sauce (see Note)
- ¼ cup (60 ml) char siu sauce (see Note)
- ¼ cup dark soy sauce
- 1 tbsp sugar (or honey)
- 1 tsp five spice powder
- ½ tsp black pepper (or to taste)
- ¼ tsp salt (or to taste)
- 3 garlic cloves, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 24 hours
Combine all ingredients and marinate pork belly for 24 hours.
Preheat oven to 200ºC for at least 20 minutes.
Place pork on a wire rack placed in a baking dish and roast for 20 minutes. Reduce the oven temperature to 150ºC and roast for another 30 minutes. Basting every 15 minutes with marinade.
Finally turn the heat down to 100ºC and roast for another 30 minutes or until tender. Basting every 15 minutes with marinade.
Slice the pork in strips. Place on a plate. Sprinkle thin strips of shallots, coriander and fine orange peel on top. Serve with rice. Enjoy!
Available from Chinese grocery stores