The following are draft recipes for my chapter on how to cook pork.

Salt crusted pork belly

Prep Time10 mins
Cook Time1 hr 40 mins
Resting time10 mins
Total Time2 hrs
Course: Main Course
Keyword: Pork
Servings: 4 servings
Cost: $20


  • Oven
  • Oven tray with rack
  • Aluminium foil


  • 1 kg pork belly Try to get one that has even depth, not thicker at one end.
  • 6 cloves garlic
  • 1 tsp Chinese 5 spice
  • 1 cup salt
  • 2 cups water


  • Preheat oven to 350F/180C
  • Spread aluminium over the bottom of the oven tray, and pour the water in the base and lay the rack over the top.
  • Wash the pork then dry it completely with paper towels
  • Make 6 slits in the side of the pork below the layer of fat just under the skin, and slide in the cloves of garlic all the way
  • Rub the flesh side of the pork with Chinese 5 spice
  • Place the pork on the rack, skin side up, and pour on the salt.
  • Spread the salt evenly across the skin with the back of a spoon
  • Cook for 1 hour. If the pan goes dry add a little extra water to it. It's there to keep the meat moist. The salt is there to keep the skin dry.
  • The pork will shrink a little, and the salt layer will come away from the skin a little
  • Remove the salt and put the tray back in the oven at 465F/240C for 40 mins to crisp up the skin into crackling.
  • Take the pork out and leave it on the rack to rest for 10 mins before cutting
  • Put the pork on a board skin side down and cut with a cleaver into 1" cubes