Slow-roasted pork belly with Sichuan pepper

Slow-roasted pork belly with Sichuan pepper

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  • 6
  • Easy
  • Carb Conscious
  • 20 minutes
  • 2 hours
  • Kloovenburg Cabernet Sauvignon


  • 1 boneless pork belly (around 800 g)
  • 3 t miso paste
  • 3 t Sichuan pepper
  • 3 T honey, warmed
  • 3 t chopped chives
  • 50 g oyster mushrooms, sliced
  • Fresh lemon juice, to taste

Cooking Instructions

Preheat the oven to 140°C.

Submerge the base of a deep roasting pan in warm water and place a roasting rack on top.

Using a sharp knife, score the skin and fat of the pork belly, then rub the miso paste and Sichuan pepper all over the belly. Roast for 90 minutes to 2 hours, or until the meat is tender and the skin crisp and golden.

Slice the pork into serving size pieces and dress with honey, chives, oyster mushrooms and lemon juice, to taste

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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