As Rhoda from @platesandbubbles aptly puts it, pork belly is “that amazing piggy part where it’s a marriage made in heaven, when skin meets layer of fat and meat and, when cooked right, oh lawd, have mercy!”

We think the secret is getting the skin crispy whilst keeping the fat and meat super succulent. Though the prep for this can take some time, it’s extremely worth it in the end!

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Serves: 3–4

Prep time: 10–15 min

Cooking time: 60 min


Pre-roast prep:

  • 1 kg Aussie pork belly
  • 3 tbsp white wine vinegar
  • 4–5 slices fresh ginger
  • ½ large onion
  • 2 tbsp salt
  • boiling water

Spice rub:

  • 2 tsp garlic powder
  • 2 tsp ground coriander
  • 2 tsp ground ginger
  • 2 tsp brown sugar
  • ½ tsp ground cinnamon
  • 2 tbsp salt
  • 2 tbsp black pepper
  • ¼ cup soy sauce
  • olive oil


  1. Boil some water in a large pot, enough to submerge the entire pork belly.
  2. Add the vinegar, ginger, onion, salt and pork belly to the boiling water.
  3. Simmer for 10 min, or until the water is filled with fatty oils from the pork. This process helps to “clean” the pork and also to get rid of any strong “porky” aftertaste.
  4. Preheat oven to 180°C.
  5. Remove the pork belly and pat dry.
  6. Make 4–5 slices on the meat side of the belly, scoring it deep enough so that it touches the first fatty layer. Then turn over and pierce the skin side using a fork (or you could make diamond-shaped slices instead).
  7. In a small bowl, mix all the spices for the rub and generously rub all over the pork belly until it’s completely covered.
  8. Pour over the soy sauce to bind the spices, massaging well.
  9. Drizzle some olive oil over the pork belly before putting it into a roasting tin and placing in the oven.
  10. Roast for 40–60 min. Serve with some roasted veggies – or just a few pints of beer to enjoy with your mates!

Pro tip from @platesandbubbles: if you find that the skin isn’t crackly enough, fry the pork skin-side down for a few minutes until your desired crispness is reached.

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