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Pork Belly

In Tamarind, Ginger & Honey Glaze, Succulent & Slow-Roasted in a Crust of Chinese Five Spice

Recipe from “My CY” Book



Cooking Time

2 Hours

Element 1




  • 2 kg pork belly (skin on, bones removed)
  • 4 tsp Chinese five spice (star anise, cinnamon, fennel, clove, Szechuan peppercorns)
  • 4 tsp cracked coriander seed
  • 1 cup red wine
  • 1 cup water
  • 1 tsp salt & 2 tsp fine black pepper
  • 2 cups water
  • ½ cup soya sauce
  • ¼ cup oyster sauce
  • 1 tbsp tamarind paste
  • 1 tbsp ginger (grated)
  • ¼ tbsp chilli flakes
  • 1 cup honey
  • 1 tbsp corn flour (dissolved in a little cold water)


Score the skin with a very sharp knife (3-4 cm spaces) this makes cutting into portions easier & allows spices to penetrate the meat
Coat with oil, this helps the spices to stick onto the meat & gives you a very crispy crackling
Coat well with the spices, salt & pepper, Brown under the grill at 240 °C for 20’, skin side up
Add the water & wine and cover well
Bake at 220 °C for 1 ½ hours (after an hour if all the liquid has been absorbed, add more water)
Uncover & bake for a further 15’ until crispy
Remove from oven & allow to rest for a few minutes. Slice into portions, serve & drizzle with the glaze


Place all ingredients into a pot, bring to the boil & reduce to simmer & thicken
The glaze can be made 2-3 days earlier

*You know how much I adore Asian flavours as well as sweet & savory combinations … definitely one of my favourites! When I cut the belly into portions, I can’t resist cutting off the ends & dipping them into honey glaze… a chef’s privilege! Inspired by Malaysia: we were the only foreigners at a local eating hours where I left the choice of menu to the proprietor… these flavours take me back to that wonderful experience

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