Peking pork belly with pineapple pickle

Peking pork belly with pineapple pickle

Taste of Australia
20 mins
Cooking time
90 mins
Stuart Scott

This recipe couldn’t be further from the gloopy bright orange sweet and sour pork of old. Luscious pork belly is flavoured with traditional Cantonese Chinese flavours, roasted until the crackling is crisp and livened up with a pineapple pickle bursting with freshness, the perfect foil to the richness of the pork belly. Serve with Wok-tossed greens.


Quantity Ingredient
1.5kg boneless pork belly, ideally of even thickness
1 teaspoon salt
coriander sprigs, to serve

Pineapple pickle

Quantity Ingredient
80ml chinese black vinegar
2-4 teaspoons caster sugar
1 large red chilli, thinly sliced
1/2 pineapple, peeled, cored and thinly sliced lengthways
1 small cucumber, seeded and cut into long matchsticks
1 large carrot, peeled and cut into long ribbons


Quantity Ingredient
1 tablespoon chinese five-spice
2 teaspoons sea salt flakes
60ml dark soy sauce
2 tablespoons hoisin sauce
55g firmly packed brown sugar
3 garlic cloves, finely chopped
3cm piece ginger, finely chopped


  1. Using a very sharp knife, score the pork belly rind by making diagonal cuts 1 cm apart across the whole surface to create a diamond pattern. Place in a colander or on a wire rack in the sink and pour over a kettle full of boiling water to help the rind separate. If necessary, score more lines. Dry well with paper towel and place, uncovered, in the refrigerator for 2 hours or even overnight. Remove from the refrigerator 30 minutes prior to cooking and rub the rind with salt.
  2. Preheat the oven to 220°C. Wipe the pork well with paper towel to remove any excess moisture and place, rind side up, in a baking dish not much bigger than the pork and roast for 30 minutes.
  3. For the sauce, combine the Chinese five-spice and salt in a small frying pan and toss over high heat for 2 minutes or until fragrant. Combine the salt mixture with the remaining ingredients in a pitcher.
  4. Remove the pork from the oven and reduce the heat to 180°C. Lift the pork from the baking dish, pour the sauce into the baking dish and place the pork on top, ensuring no sauce gets on the rind. Return to the oven and roast for an additional hour or until the rind is crisp and translucent and the meat juices run clear. If the juices are clear and the rind is not crisp enough, remove the rind and put it under a grill (broiler) for 5 minutes or until the rind blisters. Remove to a wire rack to rest.
  5. Meanwhile prepare the pineapple pickle by combining the Chinese black vinegar with the caster sugar and chilli in a small saucepan over low heat. Stir until the sugar dissolves, increase the heat, bring to the boil and simmer for 2 minutes. Pour over the pineapple, cucumber and carrot and set aside until serving.
  6. To serve, cut the pork into thin slices and serve with the pineapple pickle topped with the coriander sprigs.


  • A pinot noir, wonderful with the Chinese flavours, can also handle the acid in the pickle. White wine drinkers may prefer verdelho.

Lyndey’s note

  • Use a vegetable peeler to slice the vegetables for the pickle. Disposable aluminium trays 32 cm x 26 cm are a perfect size for 1.5 kg pork belly and save on washing up!
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