Five Spice Slow Roasted Andreas Meats Belly Pork

A slow roasted pork belly that gives you beautiful, succulent, moist, tender pork with a perfect crackling.



  • 1Kg whole piece of Andreas Meats Belly Pork
  • 2 tbsp Chinese five spice powder
  • 1 tbsp Minced ginger
  • 2 Garlic cloves minced
  • 2 tbsp Demerara sugar
  • 1 Apple, sliced
  • 1 Yellow onion, sliced
  • Stone’s Ginger wine – a good slug!


  1. Score the belly pork on top. In a sink or a heat proof dish, pour boiling
    water over the skin and pat dry with some absorbent kitchen towel.
    Put the meat in the fridge overnight.
  2. Mix together the spice powder, minced ginger and garlic and demerara
    sugar and rub it into the scored pork skin and around the sides.
  3. Preheat oven to fan assisted 200°c/400°f/gas 7 and place the sliced
    apple and onion under the pork belly and roast in the oven skin side up
    and uncovered for 30 mins until the skin begins to blister.
  4. Reduce the oven to fan assisted 130°c/270°f/gas 2, add the Stone’s
    Ginger wine and cover with the foil and roast for a further 5 hrs until it
    is tender enough to be shredded with a fork.
  5. Turn the heat back up to the original temperature in order to crisp the skin.
  6. Serve with mash and gravy

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