Spiced Pork Belly


  • 1.5 kg piece of Linley Valley Boneless Pork Belly, skin on
  • 4 garlic cloves
  • 2 onions
  • 3 inches ginger
  • 6 coriander roots
  • 1 tbsp sesame oil
  • 1tbsp white vinegar
  • 1 tbsp fish sauce
  • 1 tbsp 9 spice mix
  • 6 whole cloves
  • 2 cardamom pods
  • 2 star anise
  • 1 cinnamon stick
  • 1tbsp sichuan pepper
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ginger powder


Peel and finely chop the coriander, onions, garlic and ginger in a food processor. Place the mix in a roasting tray. Splash with sesame oil, fish sauce and the vinegar. Crush the 9 spices in a mortar and pestle or a spice grinder until fine, rub on the flesh side of the belly only and then place the pork on the onion mix in the tray. Rub the rind with oil and sprinkle with salt. Place a piece of cooking grease-proof paper on top, then a sheet of foil. Pop the tray in a moderate to high oven for two hours, remove the foil and cook uncovered for an additional 30 minutes. When the pork is ready the sides should be tender enough to pierce with a spoon and the rind should be golden brown . If pork it still a little firm and not too crunchy, place in the oven for a further period of time. Once pork is cooked, cover with grease proof and foil. Then place a smaller flat tray on top and weigh it down with a house brick. Cool for a while and then refrigerate overnight with the weight on.

To Serve

Remove this gorgeous belly from the fridge, place it on a chopping board and tidy up the edges. Cut into desired portion sizes, (mine are about 5cm squares). Heat a flat pan with a little oil and for an amazing crackling, sizzle the portios until the rind is super crunchy, flip over and warm through the other side at a lower heat.

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