Tuesday , May 17 2022
Five-spice roasted pork belly with caramelised chilli sauce 1

Five-spice roasted pork belly with caramelised chilli sauce

Recipe from Rebecca Mayhew, Old Hall Farm, near Bungay


Featured in Feast 44 – March 2020


This a dangerously delicious pork recipe and works brilliantly with our rare breed milk fed pork. The spice rub can be applied the night before, which will help you save time on the day of cooking.


1.25kg of rare breed pork belly
1tbsp of Chinese five-spice
2tsp of sea salt

For the chilli sauce
Rapeseed oil (we love Crush and Yare Valley)
3 cloves of garlic, chopped
1 large shallot, finely chopped

4-5 large red chillies – remove some of the seeds for a milder sauce
ginger, 2 inches, cut into matchsticks
250ml of white wine
65ml of hoisin sauce
2tbsp of light soy sauce
125ml of water
65g of brown sugar

Mix the five-spice and rapeseed oil together to form a paste. Put the pork in a colander, skin side up, and pour boiling water over the skin as this tightens the skin up and helps guarantee fabulous crackling. Dry the pork well and score the skin with a sharp knife at 1cm intervals. Be careful not to cut too deep and into the meat, just score the skin and fat. Turn the pork over and slash a few shallow cuts into a criss cross pattern in the meat, and rub the paste into the meat side only. Keep the skin side as dry as possible. Place the pork into a tray or dish and rub the salt into the skin, really working it into the score marks. Refrigerate for an hour at least, or overnight, leaving the skin uncovered to help it dry out.

On the day of roasting, preheat the oven to 220°C. Place the pork on a rack in a tray, skin side down, and roast for 15 minutes, then turn the pork over so it is skin side up and roast for a further 25-30 minutes or until the skin crackles. If needed, you can put the pork under the grill for a few minutes to give the crackling a final blast but watch carefully to ensure it doesn’t burn. Rest the meat for 15 minutes whilst you make the sauce.

The sauce
Heat a little rapeseed oil in a frying pan and add the garlic, shallot, chillies and ginger. Sautée for 3-4 minutes then add the white wine and allow to bubble rapidly, before adding the remaining ingredients. Stir together and simmer for 5-10 minutes, allowing it to reduce down and become slightly sticky.

To serve
Cut the pork belly into 4/5 slices, divide between plates and drizzle each portion with sauce. Serve with wild rice and broccoli which has been stir fried with garlic and ginger.

  • Old Hall Farm is at Woodton, near Bungay, and has a farm shop and deli with a butchery counter and a lovely café. Enjoy Mother’s Day two course meal for £22 – booking essential.
  • Regular pop up evenings are held, and the next one is March 5 with Jeremy and Rachael Parke, who now work at NoTWENTY9 in Burnham Market. They are preparing a seven-course Taster Menu at £50 a head.

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