Asian Slow Roasted Pork Belly


1 kg pork belly
125ml Soy Sauce
125ml water
2 tablespoons finely grated fresh ginger
1 tsp fresh crushed garlic
Zest of 1 lemon
2 green chillies, depipped and finely chopped
1 tablespoon brown sugar
1 bunch dhanya, chopped
Sea salt for the crackling


  1. Preheat your oven to 250°C.
  2. Remove the skin/rind from the pork belly and cut it into strips. Place the skin on an oven tray and sprinkle generously with sea salt.
  3. Place the skin in the very hot oven and roast for about 15 minutes until all the skin has “burst”. Remove from the oven and keep until serving.
  4. Reduce the oven to 150°C.
  5. Make a marinade with the soy sauce, water, ginger, garlic, chillies, lemon zest, brown sugar and chopped dhanya.
  6. Pour the marinade over the pork belly and cover the dish with tin foil.
  7. Place in the oven and slowly cook for about 3 hours, occasionally basting with the marinade.

To serve: Slice Pork Belly into thickish slices and serve with homemade noodles, using the juices from the roast as your “gravy” and top with the crackling. Serve with freshly steamed greens.