Crispy Sweet and Spicy Candied Pork Belly

This Crispy Sweet and Spicy Candied Pork Belly is the ultimate festive showstopper — tender, caramelised pork with a crackling top and sticky chilli glaze. Perfect for Christmas celebrations or any special dinner feast.

📝 Ingredients

• 1.5 kg pork belly
• 1 jar Marion’s Kitchen Crispy Chilli Oil
• 2 cups brown sugar
• 4 tbsp BBQ sauce
• 1 tbsp Chinese five-spice powder
• Salt, to taste

👨‍🍳 Instructions

1. 1In a bowl, mix together the chilli oil, brown sugar, BBQ sauce, and five-spice powder to make your sticky rub. Set aside.
2. 2Prepare the pork belly by lightly scoring the skin in a crisscross pattern. Flip it over and score the meat side halfway through to the fat layer.
3. 3Rub the spice mixture generously over the meat side of the pork. Line a baking tray with foil and baking paper, then place the pork belly skin-side up.
4. 4Sprinkle a light layer of salt evenly over the skin and let it sit for 10 minutes to draw out moisture. Meanwhile, preheat your oven to 170°C (fan-forced).
5. 5Roast the pork belly for 50 minutes, or until the skin looks shrivelled and the meat is nearly cooked through.
6. 6Use the knife or spoon to scrape the remaining salt from the skin.
7. 7Turn the oven up to 230°C and cook for another 40 minutes, or until the skin is golden, blistered, and crisp.
8. 8Remove from the oven and rest until warm to the touch. Slice into thick, glossy pieces and serve with creamy spinach or roasted potatoes for the ultimate Christmas feast.