Barbecue pork belly
Crispy, aromatic pork with perfectly blistered crackling, infused with bold spices and citrus. This flavour-packed dish is ideal for barbecue season or high-heat grilling.
Updated : 23 July, 2025
Easy
More than 1 hour.
Ingredients
1.5 kilograms
Pork belly
3 tablespoon
Salt
2
Star anise
1
Oranges
2
Laurel leaf
8
Garlic
1 tablespoon
Peppercorns
0.5 teaspoon
Spices, seasonings
200 milliliters
Olive oil
2 tablespoon
Sesame oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by scoring the pork skin thoroughly using a small, sharp kitchen knife. Fine, even cuts will result in better crackling. In a bowl, mix together the salt, ground star anise, and orange zest. Rub this mixture firmly into the pork skin, ensuring it gets deep into the scores.
Step 2
Next, prepare the marinade. Using either a mini blender or a pestle and mortar, combine the bay leaves, garlic, peppercorns, and Chinese five-spice powder. Blend or grind into a paste, then slowly incorporate the olive oil while mixing until you have a smooth, spiced marinade. Set aside.
Step 3
Place the pork uncovered in the fridge to dry out overnight - this step helps the skin crisp up later.
Step 4
When ready to cook, preheat a barbecue or griddle to high heat. Slice the pork into thin pieces, then place them directly onto the hot surface. Brush generously with the prepared marinade and cook for a few minutes on each side, or until the meat is cooked through and the skin is golden and crispy.
Step 5
Serve hot, straight from the grill.