Looking for a Christmas showstopper that’s not your typical roast? This Crispy Sweet and Spicy Candied Pork Belly is here to steal the spotlight. It’s all about that irresistible combo. The tender, juicy pork with a caramelised, sticky glaze that’s sweet, salty, and just a little bit spicy. The golden crackling adds the perfect crunch, making every bite a festive celebration of flavour. Whether you’re hosting a big holiday feast or an intimate Christmas dinner, this one’s guaranteed to have everyone coming back for seconds (and maybe thirds).
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
- In a bowl , mix together the chilli oil, brown sugar, BBQ sauce, and five-spice powder to make your sticky rub. Set aside.
- Prepare 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.
- Rub 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.
- Sprinkle 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).
- Roast the pork belly for 50 minutes, or until the skin looks shrivelled and the meat is nearly cooked through.
- Use the knife or spoon to scrape the remaining salt from the skin.
- Turn the oven up to 230°C and cook for another 40 minutes, or until the skin is golden, blistered, and crisp.
- Remove 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.
- Notes: Pair this show-stopping pork belly with Green Curry Creamed Spinach and Crispy Roasted Potatoes for a festive spread that’s both bold and comforting. A drizzle of extra Crispy Chilli Oil right before serving adds that perfect glossy finish for your Christmas table.
