8 Spice Pork Belly with Asian Coleslaw


Spice Mix

  • 8 Star Anise
  • 1 tspn Cloves
  • ½ Cinnamon stick
  • 1 Tblspn Sichuan Peppers
  • 1 ½ Tblspn Fennel Seeds
  • 1 Tblspn All Spice
  • 1 ½ tspn Ginger Powder
  • 1 tspn Chilli Powder
  • 1 Tblspn Flaky Salt

Pork Belly

  • Good sized Pork Belly
  • 2 Tblspn Hoison Sauce
  • 1200ml Chicken Stock
  • 2 Thumbs Ginger, skin removed & rough chop
  • 2 Whole Chilli
  • 3 Star Anise
  • 1/3 Cup Brown Sugar


  • 2 Tblspn Toasted Sesame Seeds
  • 3 Tblspn Rice Wine Vinegar
  • 1 tspn Light Soy Sauce
  • 1 ½ tspn Sugar
  • 2 ½ tspn Wasabi Paste
  • ½ cup Canola Oil
  • ½ tspn Seasame Oil
  • 3 Handfuls Savoy Cabbage, thinly sliced
  • 1 Large Carrot, julienne
  • ½ Cup Spring Onion, thinly sliced
  • 1 Cup Coriander leaves


Spice Mix

  • Place a pan on medium heat.
  • Add the first six spices and toast for a few minutes
  • Remove, cool and grind to a fine powder. Remove and pour into a small bowl.
  • Add the ginger, chilli powder and flakey salt to this mix and store in an air-tight container.

Pork Belly

  • Pre heat your oven to 150 degrees
  • Score the pork belly skin
  • Rub 1 Tblspn of the spice mix into the cracks you have created by scoring the skin. Turn the belly over and rub the hoison sauce as well as the rest of the spice mix into the belly meat.
  • To a suitable sized saucepan, add the chicken stock, fresh ginger, fresh chilli, star anise and brown sugar. Place on medium heat and once the sugar is dissolved pour into a braising or roasting dish. Add the pork belly to the dish, skin side up. Cover with foil and Place in the oven and cook for 1 ½ hours. Check regularly after this. Once the belly meat is soft and tender, remove the foil and raise the heat of the oven to create the crackle. This should take about 20 minutes.

Asian Coleslaw

  • In a small bowl, add the sesame seeds, vinegar, soy sauce, sugar and wasabi paste. Whisk together, then slowly add the two oils, whisking continuously, until the dressing is thick and combined.
  • In a large mixing bowl, toss together the cabbage, carrot, spring onion and coriander. Add the dressing and mix through.

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