Pic of Roast belly of pork

Roast belly of pork

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Pork & gammon

Roast belly of pork

Main Serves 4 2h 35 min
A decent slab of roast belly pork is hard to beat. It's great value, tender, tasty and rich. This recipe is a Chinese take on traditional roast pork and will bring warmth and spice to a Sunday roast. It involves a little preparation the day before, but after that all that is required on the day is to put the joint in the oven.


  • 690g pork belly joint
  • 1 tbsp five spice
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp Sichuan pepper


Prep time: 5 min
Cooking time: 2h 30 min
  • Step 1

    Rub the belly of pork with the five spice, sugar, salt and Sichuan pepper and leave overnight in the fridge for the flavours to mingle and develop.
  • Step 2

    Preheat oven to 200°C/Gas 6. Blast the joint for 30 minutes, then slowly roast for a couple of hours at 150°C/Gas 2.
  • Step 3

    Finally, turn up the oven to the maximum temperature for the final 10 minutes of cooking to crisp up the skin. Serve with Chinese greens, oyster sauce and rice.