Slow-Roasted Pork Belly with Spinach


Slow-Roasted Pork Belly with Spinach

Warm up your weekend with this Slow-Roasted Pork Belly with Spinach recipe, perfect for entertaining. Serve with plenty of boiled rice,  spinach and hoisin sauce for dipping.

Slow-Roasted Pork Belly with Spinach

Serves 4

1 cinnamon stick

2 star anise

2 dried chillies

1 tsp five spice

¼ cup sea salt

1.2kg pork belly, skin on

4 tbsp peanut oil

2 bird’s-eye chilli, chopped

1 garlic clove, chopped

1 bunch water spinach, washed

steamed rice, to serve

hoisin sauce, to serve


Preheat oven to 160°C. Place cinnamon, star anise, and dried chillies in a frying pan over medium heat and cook for 2-3 minutes, or until aromatic. Place mixture in a small blender along with five spice and sea salt; pulse until well combined.

Rub pork belly with half of the oil, then cover all over with salt mixture. Place pork in a baking dish skin side down and cook for 90 minutes. Remove and turn pork skin side up.

Increase oven temperature to 200°C and cook for another 30 minutes or until skin is crisp.

To make spinach, heat remaining oil in a large frying pan over medium heat. Add bird’s-eye chilli and garlic and cook for 1-2 minutes. Add water spinach and stir-fry for another minute, or until just wilted.

Slice pork and serve alongside water spinach, steamed rice, and hoisin sauce.

Smart Tip:

To help get the pork skin to crackle, score it before cooking, in parallel stripes no more than 5mm apart.

Try some of our other delicious Pork Belly dishes:

Pork Belly with Coconut Rice and Asian Greens

Sticky Pork Belly with Steamed Coconut Buns 


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