PreP Time

10 minutes (+ 6 hours+)

Cook Time

85 minutes

Total Time

8 hours+


1 kg Bruemar Pork Belly

+ 1 tablespoon soy sauce

+ 1 tablespoon brown sugar

+ 1 teaspoon ginger, finely grated

+ 2 garlic cloves, crushed

+ 2 teaspoons Chinese five spice

+ 1 clementine, juiced

+ 1 lime, juiced

+ 1 red chilli, de-seeded and finely chopped


+ 1 teaspoon oil

+ 1 tablespoon sea salt


+ 1/4 cup flat-leaf parsley leaves, to serve


1. Combine soy sauce, sugar, ginger, garlic, chinese five spice, lime and clementine juice in a bowl. Rub marinade in the flesh and place the pork skin-side up in a plastic container. Cover and refrigerate for up to 6 hours or overnight.

2. Preheat oven to 240 °C (Fan Forced).

3. Pat dry the rind with paper towel, with oil, then salt generously into the scores and into the rind.

4. Place the Belly a roasting dish and add 100ml of cold water in the baking tray, place in the oven.

5. Roast in the oven for 20-30 minutes or until the rind begins to crackle.

6. Reduce the oven to 180 °C and cook for a further 40 minutes.

7. Meanwhile prepare the Apple-Coleslaw Salad. In a large bowl, combine white and red cabbage, red apple, red onion and carrot. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad. Set aside.

8. In the last 10-15 minutes, turn the heat back to 240 °C.

9. Once cooked through, transfer to a plate and rest for 10 minutes before carving.

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