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November 03, 2017

Pork belly with a twist.....

Preparation Time: 24 hours

Cook Time: 2 hours


  • 1kg boneless pork belly
  • 2 teaspoons salt flakes
  • 1 teaspoon Chinese five spice
  • 2 teaspoons sesame oil
  • 2 tablespoons salt flakes
  • 4 tablespoons Misty’s Chilli Salted Caramel
  • Coriander, mint, finely sliced chilli, fresh lime to garnish


  1. Rub the pork belly rind with 2 teaspoons salt flakes, refrigerate uncovered overnight to dry rind. The next day, pat rind dry and brush of any remaining salt.
  2. Preheat oven 200C. Mix Chinese five spice and 2 tablespoons salt flakes.
  3. Rub pork rind well with the salt mixture and sesame oil, place rind side down in a baking dish and bake for 1 hour. Turn pork over, reduce to 180C and cook for another 1 hour or until tender.
  4. Slice pork into 2cm widths and serve drizzled with Misty’s Chilli Salted Caramel sauce, coriander, mint, chilli and fresh lime. 


    caramel spoons