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Silvana's Chinese-style pork belly


  • Put a rack over a baking tray and place the pork on top. Pierce the meat about 12 times with a skewer and pour boiling water over.
  • Mix together the 5-spice powder, paprika and salt. Then rub into the flesh and skin of the pork, and set aside for 1 hour. 
  • When ready, preheat oven to 210°C.
  • Drain water out of the tray and roast the pork on the rack over the tray for about 10 mins. Then turn the heat down to 190°C and cook for another 30 mins until the skin is crisp and the pork is cooked through. 
  • When the pork is ready, place the soy, black vinegar and chilli oil in a large ovenproof dish and mix. Place the pork on top, skin side up, and set aside for 5 mins. Then slice the pork. 
  • While the pork is cooking, lightly spray a rice cooker, place the rice and cold water in it and cook. Then add the butter, lemon zest and coriander. Fluff the rice up a bit and set aside for 5 mins.
  • To serve, spoon a mound of the rice on individual plates and top with sliced pork and the soy and vinegar mixture.


  • 1 kg piece pork belly
  • 2 tspn Chinese 5-spice powder
  • 1 tspn smoked paprika (or normal paprika)
  • 2 tspn sea (or rock) salt
  • olive oil spray
  • 2 cups Basmati rice, washed well
  • 2½ cups cold water
  • 4 tbsp soy sauce
  • 1 tbsp Chinese black vinegar 
  • 1 tspn Chinese chilli oil
  • a dollop of butter
  • grated rind of ½ lemon
  • 1 tbsp freshly chopped coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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