Soy Ginger and Chilli Pork Belly

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2 Bird's eye chillies, finely sliced
2 Star anise
3 Cloves of garlic
1 tbsp Brown sugar
200 ml Soy sauce
1 Ginger (walnut-sized piece), sliced

Pork belly

1 kg Pork belly, skin on
1 tsp Sea salt flakes
2 Spring onions


Mix the marinade ingredients in the white ceramic dish.
Score the skin of the pork with a sharp knife, making sure not to cut into the flesh.
Rub salt on skin.
Now cut pork into pieces.
Set pork in marinade with the skin facing up and place the ceramic dish in refrigerator for 3 to 4 hours. Do not cover, so skin dries out a little.
Place the ceramic dish on the wire shelf in the preheated cooking space. Bake (step 3 + 4).
Garnish with sliced spring onions.

Cooking steps

(Pre-)heat cooking space to 220°C with Hot air + steaming
Put the food in
Hot air + steaming 220°C for 30 Mins
Hot air humid 120°C for 2 Hrs
  • Wire shelf
  • Ceramic dish
Quantity Ingredient
200 ml Soy sauce
1 Ginger (walnut-sized piece)
1 tbsp Brown sugar
2 Spring onions
1 tsp Sea salt flakes
2 Bird's eye chillies
2 Star anise
3 Cloves of garlic
1 kg Pork belly

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