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ChillaxBBQ Stay@Home Recipes #12 – Low & Slow Roast Pork Belly

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ChillaxBBQ Stay@Home Recipes #12

ChillaxBBQ Stay@Home Recipes #12

Low & Slow Roast Pork Belly

Wifey asked me to defrost the Pork Belly today and cook for dinner. Yep, it was in the freezer already so yet again another, #BillWallaceFriendlyRecipe. This is, in my humble opinion, the very best way to roast pork. You want the most succulent, soft pork meat, and super-crispy pork skin. Do it THIS way, the way of ChillaxBBQ Stay@Home Recipes #12. A call-out to my BFF Doug Peris who inspired this version and this recipe for Low & Slow Roast Pork Belly.

For this amazing Low & Slow Roast Pork Belly you will need;

  • Patience, as this is low and slow baby
  • 1Kg of de-boned Pork-Belly
  • Chinese 5-Spice
  • Soy Sauce
  • Olive Oil
  • Sea Salt & Cracked Pepper
ChillaxBBQ Stay@Home Recipes #12
I don’t know if you have one of these? This is one of the very best foodie utensil things I have ever purchased. It is a meat tenderizer, that also scores loads of slits for marinades to seep into your meat. You can use this on pork, beef, chicken – pretty much anything. It is an amaze-balls bit of kit. If you haven’t for one of these I suggest using a metal skewer or pairing knife to make some very small holes all over.
ChillaxBBQ Stay@Home Recipes #12
It’s on a spring and you just stab it all over and these spikes come out and penetrate the meat and the skin in this case. So do this all over the meat and skin of your 1Kg pork belly. Ready for the next stage now.
ChillaxBBQ Stay@Home Recipes #12
In a silver-foil lined baking tray, pour in 1/4 cup of Olive Oil, 1/4 cup Soy Sauce, 1/2 a spice jar of Chinese 5-Spice and a bloody good pinch of sea salt and cracked black pepper. Mix it all together and lay the pork belly meat-side down and give it a good rub to get the marinade a going.
ChillaxBBQ Stay@Home Recipes #12
On the skin-side drizzle, it with a little Olive Oil and again give a bloody good sprinkle of sea salt and cracked black pepper. Rub that in to get the salt into the slits caused by the tenderiser. Pop this in a 90-degree oven for 3-4 hours. Just leave it – hence the patience needed. After 4 hours, whack her up to 240 degrees, and sprinkle a little more sea salt on top of the skin, as that will help dry it out and crackle it up. Leave it in the oven until the skin starts popping and bubbling all over. There is your pork crackling being made right there folks. If it burns a little simply scrape it off gently with a sharp knife.
ChillaxBBQ Stay@Home Recipes #12
And here she is. All the bubbles are crispiness. This is pork crackling on steroids folks. Super-crunchy. With a really nice sharp knife, I personally use a cleaver, trim off all the blackened sides and especially the blackened meat that has been sat in the marinade. Trim that back to the white pork flesh.
ChillaxBBQ Stay@Home Recipes #12
Cut her into little bite-sized cubes and plate on a plank. A thing of beauty. Flavour off-the-charts with almost a perfume to it. Textures of super-soft meat and double-crunch crackling on the top. Salty and Savoury too. Legendary dish this is. Looks stunning too. Served tonight with some Garlic Fried Brocolli and Steamed White Rice.

Keeping the easy recipes, but with amazing outcomes, going hopefully. This is a cracker and a major favourite at every single ChillaxBBQ that we serve this at. You can serve this with some English Mustard, maybe Apple Sauce.  Or as we do in ChillaxBBQ combine the two and serve the pork with Apple Mustard Puree. Hell Yeah!!! So this was ChillaxBBQ Stay@Home Recipes #12, and the recipe was for an all-time favourite and special one for Singapore of course with one of our quasi National Dishes being roast meat and rice, of Low & Slow Roast Pork Belly. The whole family will love this, of that I am certain. So get your pork face on and get cooking – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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