Honey BBQ Pork Belly

Preparation time is 20 minuets plus refrigeration overnight. Cooking time is 2 mins blanching plus 1 hour roasting/BBQing. Enjoy this tasty, dish with a side of Asian slaw.

Skill Level Intermediate
Cooking Time 1 hour 25 mins
Servings 6


1.25 kg pork belly, rind on and scored
1/3 cup Capilano honey
¼ cup hoisin sauce
1½ tablespoons soy sauce
1 tablespoon mirin
3 star anise crushed
1 tablespoon grated ginger
2 cloves garlic crushed
1 dried long red chilli
1 teaspoon Chinese five spice powder
3 teaspoons salt


  • 1

    Half fill a large saucepan with water and bring to the boil.

  • 2

    Blanch pork for 2 minutes then remove pork and rinse under cold water for 1 minute. Pat pork dry with a clean tea towel.

  • 3

    Combine the Capilano honey, hoisin sauce, soy sauce, mirin, star anise, ginger, garlic and chilli in a small bowl and mix well. Rub Capilano honey mix all over the meat side of the pork only and place in a shallow dish meat side facing down.

  • 4

    Mix Chinese five spice powder and salt together and rub all over the pork rind making sure to get into the grooves from scoring. Refrigerate overnight.

  • 5

    Heat BBQ or oven to 230°C.

  • 6

    Place pork skin side up on a roasting rack with a tray underneath to catch juices. Cook for 20 minutes then reduce BBQ or oven temperature to 200°C and cook for a further 40 minutes or until skin is crispy.

  • 7

    Rest meat for 20 minutes before slicing. Serve with roasted cherry tomatoes and blanched green beans.

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