Chinese Pork Belly with Noodles

Pork Belly is an affordable cut of meat with melt-in-the-mouth results when cooked the right way. No wonder it features on menus everywhere! The secret to crispy crackling is a dry rind and a salt rub – on this occasion, flavoured with Chinese five spice. Try this Chinese Pork Belly with Noodles and dipping sauce for a lip smacking meal you can make at home.

Serves: 4-6
Preparation time: 1hr 30 minutes
Difficulty: moderate


1 kg pork belly
1 tbsp canola oil
1 tsp Chinese five spice powder
1-2 tbsp Sea salt
1 packet glass or vermicelli noodles
Iceberg lettuce, to serve

Dipping Sauce

4 tbsp soy sauce
4cm ginger, grated
1 tbsp sweet chilli sauce
2 tbsp water
1 spring onion, finely chopped
1 red chilli, finely sliced (optional)


  1. Preheat the oven to 190°C. Pat the pork belly dry with a paper towel and using a sharp knife, score the rind diagonally every 1cm.
  2. Rub the pork belly all over with oil then dust with Chinese five spice powder and sprinkle with sea salt. Place the pork belly in a roasting pan, skin side up, and roast for 1 hour. Increase temperature to 220°C and roast for a further 20 minutes for crispy skin.
  3. Remove from oven when cooked and rest for 10 minutes.
  4. For the dipping sauce, mix all ingredients together. Prepare glass/vermicelli noodles according to packed directions.
  5. Serve sliced pork belly on a bed of lettuce and noodles, with dipping sauce on the side.