Method

  1. Place the star anise, sweet chilli sauce, chilli flakes and soy sauce together in a plastic bag. Add the pork and marinate overnight.
  2. Remove pork from marinade and place on a rack in a baking dish.
  3. Place in an oven preheated to 170°C for about 30 minutes.
  4. Mix the hoison sauce and red colouring together and brush over pork.
  5. Continue cooking for about 30 minutes or until cooked.

To serve

Serve with steamed rice and Asian green vegetables such as Bok Choy.

Asian Red Belly Pork

Clock
Preparation: 5-10 mins
Refrigeration: 480 mins
Cooking: 60 mins
Serves: 6-8

Add to your bookmarks

del.icio.us delicious
Digg Digg
facebook facebook
stumble upon stumble upon
Send to a friend Send to a friend
Print Recipe Print Recipe

Ingredients

  • 1 tablespoon ground star anise
  • 1/2 cup sweet chilli sauce
  • 1 teaspoon dried chilli flakes
  • 2 tablespoons light soy sauce
  • 1 kg 100% New Zealand pork belly
  • 2 tablespoons hoison sauce 1 teaspoon red food colouring

This recipe is from Pip Duncan.

View all recipes that use the Belly cut
View all recipes that use the Bake method

Copyright 2008. New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington.
Phone: +64 4 917 4750 - Fax: +64 4 385 8522 - Toll Free 0800 697 675 (NZPORK)