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Pork Belly Bites Asian Style

Asian-style sticky pork belly bites

Spices such as cinnamon, star anise and Sichuan peppercorns give the meat an Asian twist


For the pork belly

  • 600g–1kg pork belly (deboned & skinned)
  • 2 cinnamon sticks
  • 3 pieces of star anise
  • 10g cloves
  • 10g fennel seeds
  • 10g Sichuan peppercorns
  • Vegetable stock to cover

For the Chinese Five Spice glaze

  • 1 small red chilli, finely chopped
  • 1 stem of spring onion, finely chopped
  • 1 clove of garlic, grated
  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 3 tbsp sweet chilli sauce


  1. Combine all the Chinese Five Spice ingredients to make the glaze.
  2. Place the pork belly in a deep pan and cover with the vegetable stock.
  3. Add all the combined glaze ingredients.
  4. Place some baking parchment over the pork to reduce the chances of burning the top.
  5. Line the top of the dish with tinfoil.
  6. Place in the oven and cook for approximately three hours at 160°C/310°F/gas mark 2.
  7. Take the pork belly out of the oven, remove the foil and place on a tray to cool.
  8. Once cooled, cut the pork belly into 1cm slices.
  9. Add a small amount of oil to a frying pan, and fry the pork belly until crispy on the outside, then add the glaze until it simmers.
  10. Remove from the heat, serve and enjoy.

Recipe by Johnny Varah

Head Chef

The Cridford Inn


Johnny Varah. Head Chef. The Cridford Inn

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