This Indo-Chinese pork belly recipe is amazing!
I think this has to be one of my favourite Indo-Chinese pork recipes. Pork belly is so fatty but that’s what make it so good!
I guess you could say this is a special occasion appetiser.
This Chinese pork belly recipe works perfectly as a pre-dinner snack if you are having a group of people around. That said, this spicy Chinese pork belly could just as easily be served as a main course.
I like to serve this dish simply with soy sauce and/or hot sauce.
For best results, marinate the meat over night, though a half hour will do just fine. There is so much fantastic flavour in the meat already that the marinade is hardly needed but it’s delicious all the same.
In my younger days, I would make this with a whole pork belly joint, crackling and all. Nowadays, I find that the pork belly strips available from supermarket just fine.
Make the recipe your own
As pork belly is obviously not particularly healthy you could use a healthier cut of pork such as pork loin. There won’t be as much flavour but you would certainly cut down on calories. Reduce the cooking time by around 15 minutes as loin will not take as long to cook as you are not waiting for it to go crispy.
Make the recipe ahead of time
The pork will need cooking right before it is served but you can marinade it it a few days ahead of time to save time on the day of eating.
- 1 pack of pork belly strips
- 2 tablespoons vegetable oil
- 1 teaspoon red chilli powder
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 tablespoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt to taste if needed
- Whisk all of the marinade ingredients together and rub into the pork belly strips.
- Allow to marinate for 30 minutes to 24 hours.
- When ready to cook, heat your oven to its highest setting and then place the pork belly strips on a rack over a drip pan.
- Roast for 40 to 60 minutes and then remove from the oven to rest for five minutes. As the meat rests, it will become crispier.
- Serve with lime wedges, soy sauce and/or hot chilli sauce.