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crispy five-spice sriracha pork belly
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Total: 3 hours


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Step 1

Mix together the five-spice, garlic, 1 tbsp of the sriracha and 3 tbsp of the soy sauce. Rub really well into the meat, but not the skin, and leave to marinate for a few hours or overnight.

Step 2

When ready to cook, heat the oven to 180C/fan 160C/gas Sit the pork skin-side up on a wire rack in a roasting tin and roast for 2 hours 30 minutes.

Step 3

While the pork is roasting, put the remaining 2 tbsp sriracha, 2 tbsp soy sauce and honey in a small saucepan together and bubble for a few minutes until syrupy.

Step 4

Remove the pork from the oven and cool for 15 minutes while you turn the oven up to 220C/fan 200C/gas Then, using tongs and a sharp knife, cut the crackling away from the pork. Score the exposed fat and sit in another tin. Sprinkle sea salt over the crackling and put back on the wire rack. Roast the meat and crackling alongside each other for 30 minutes, brushing the pork fat with some of the glaze for the final 5 minutes, until the pork is really charred and sticky, and the crackling brown and really crisp. Smash the crackling into pieces and eat with thinly sliced or shredded pork and the remaining glaze.

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