Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

I buy meat from an Asian butcher in Northbridge, Perth, where I am usually the only non-Asian. I've seen many Asian women buying lots of pork belly slabs, so I bought one & searched for a recipe. This one is from an Aussie site. The original recipe called for no bones with skin. I used a pork belly with bones & it worked well.

Ingredients Nutrition


  1. Preheat oven to 180°C.
  2. Shallowly cut pork skin diagonally 1" apart.
  3. Combine oil & salt. Rub into pork skin & between the cuts.
  4. Combine water, stock, soy sauce, wine, sugar, garlic, cinnamon,, chili flakes, OJ, cloves, fennel seeds in a large, shallow baking dish.
  5. Place pork intp the pan on the above mixture.
  6. Roast for 1 hour & 20 minutes.
  7. Increase heat to very high & cook until crackling is crisp. (Or remove from oven, remove skin, put on a rack under a high grill until crackling is crisp). Keep pork warm.
  8. Strain liquid from the baking pan into a saucepan, skim off any surface fat, bring to boil then add plum wedges. Reduce heat & simmer for 15 minutes until thickened.
  9. Serve with rice & steamed Asian greens.


Most Helpful

Have just finished the dishes from one of the nicest meals we have had in a long while (and we try to aim high). My wife isn't the keenest on pork as a rule and she really enjoyed it. So ... highly recommended. We made it as set out here and the flavour, combined with fresh stir fried / steamed veges is just superb.

Jonno eats the world September 19, 2012

This was a great dish - surprisingly easy to assemble and throw in the oven! In the end I used a little bit of corn starch to thicken the sauce up and it was perfect. As you can see in the photo it turned out pretty well, and we gobbled it up! Watch out - it's a heavy dish so make plenty of lighter sides and veggies to balance it out. Thanks for the recipe!

akhong September 14, 2012

This is a fantastic recipe! I made it last night and it turned out great. The pork was tender and the crackling provided a nice flavor and texture contrast to the tender meat and fat below. The plum sauce was easy to make as well. I used blond granulated sugar instead of brown, white wine instead of sherry, and a cinnamon stick instead of ground. I used cheese cloth to filter the sauce at the end. I reserved the fat from the sauce and threw it in the fridge. This morning I tasted it and it had a wonderful spiced flavor and soon I will post a recipe that uses it.

SmoothK September 10, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a