For the pork:

  • 80mls hoisin sauce
  • 80mls soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsps honey
  • 2 tbsps soft light brown sugar
  • 1 tbsp minced garlic
  • 1/2 tsp Chinese 5 spice powder
  • 500g pork belly slices

To serve:

  • 6-8 spring onions - finely sliced
  • 1 tbsp sesame seeds
  • 2 small red chillies


  1. 1

    Combine all the ingredients for the pork - except the pork itself. Whisk together in a small bowl and set aside half the sauce for later. 

  2. 2

    Add the pork to the remaining sauce and make sure all the meat is covered, cover and let the meat marinate for at least 1-3 hours - the longer the better, overnight is ideal. 

  3. 3

    When youre ready to cook, pre-heat your grill to a medium heat, 180 degrees. Drain the pork and discard the marinade. 

  4. 4

    Place the slices of pork onto a shallow baking tray lined with foil. Cook for 15-20 minutes, basting 3 or 4 times throughout and flip half way through - until the pork becomes beautifully caramelised on both sides.

  5. 5

    leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde. 

Nutritional Details

Each serving provides
  • Energy 5929kj 1416kcal 71%
  • Fat 21.0g 30%
  • Saturates 7.0g 35%
  • Sugars 15.0g 17%
  • Salt 4.5g 75%

% of the Reference Intakes

Typical values per 100g: Energy 1486kj/355kcal

Each serving provides

16.0g carbohydrate 0.6g fibre 24.8g protein

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