Filipinos have an appetite for pork and, as such, the country has mastered the pig in every shape and form.






Skill level

Average: 3.9 (17 votes)


  • 1 garlic bulb, peeled, cloves roughly chopped
  • 2 long red chillies, roughly chopped
  • 2 lemongrass stalks, white part only, roughly chopped
  • 1.5 kg boneless pork belly, skin on
  • 60 g (¼ cup) fine sea salt
  • 1 bunch (about 300 g) spring onions
  • 1 pineapple, peeled, cut into 1.5 cm-thick rounds
  • olive oil, to drizzle


Pickled green mango

  • 125 ml (½ cup) coconut or rice vinegar (see Note)
  • 60 g (¼ cup) fine sea salt
  • 3 green mangoes (see Note) peeled, cut into
  • 1 cm-wide strips
  • 330 g (1½ cups) caster sugar
  • 60 ml (¼ cup) mild-flavoured beer, such as ale 

Cook's notes

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.


Resting time 15 minutes
Pickling and marinating overnight

To make pickled green mango, place vinegar and salt in a large bowl and stir until salt dissolves. Add green mango, cover with plastic wrap and refrigerate overnight (the mango will leech liquid).

Using a mortar and pestle, pound garlic, chilli, lemongrass and ¼ tsp salt to a paste. Season with pepper.

Using a small knife, score pork skin widthways with cuts about 1.5 cm apart. Turn pork skin-side down and rub garlic mixture into flesh, then turn over and scatter sea salt all over skin. Place in a large baking dish and refrigerate, uncovered, overnight to dry skin.

To continue making pickled green mango, place sugar and 375 ml water in a saucepan. Bring to the boil over medium–high heat, stirring until sugar dissolves, then remove from heat. Transfer mango to a large sterilised jar (see Cooking Notes), then pour over sugar syrup and beer. Refrigerate until needed. Pickle will keep in fridge for up to 3 weeks.

Preheat oven to 160°C. Remove pork from refrigerator and bring to room temperature. Place spring onions and pineapple in a large roasting pan, then place pork belly, skin-side up, on top. Drizzle with olive oil, rubbing into skin and sides. Roast pork for 1½ hours, then increase heat to 200°C and roast for a further 30 minutes or until skin is blistered and crisp. Remove from pan and set aside to rest for 15 minutes. Serve with pickled green mango.



• Coconut vinegar is from Filipino food stores.

• Green mangoes are from Asian greengrocers.


Photography Derek Swalwell


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