Roast Pork Belly with Crispy Kale

A few weeks ago I decided to experiment with cooking pork belly. Having never cooked it in my entire life I did the smart thing and did absolutely zero research into how it’s best cooked. I figured what better way to find out than just attempting how you think it should be cooked?

*I’m a genius!*

Wrong. I thought shallow frying big fat strips of the stuff would be ideal. Well.. fast-forward to a grease splattered kitchen, burnt and chewy pork belly that was still raw in the middle and a narrowly avoided kitchen fire and you have me turning to google. So I’ll save you all the hassle and let you know the easiest way to cook the stuff so it’s crispy and melting at the same time.

Also just to counteract the fact that you’re basically eating a slab of pre-smoked bacon I added some kale on the side. YOU’RE WELCOME. Life’s all about balance, right?



For the pork belly marinade:

400g pork belly strips

4 tbsp liquid aminos or soy sauce

2 tbsp apple cider vinegar

3 tsp Chinese five spice

1 tsp garlic powder

1 tsp onion powder

1 tsp ginger powder

For the dressing:

4 spring onions, sliced

2 red chillies, sliced

2 tbsp lime juice

2 tbsp liquid aminos or soy sauce

1 tbsp raw honey

2 cloves garlic, crushed

1 small piece of ginger, grated

For the crispy kale:

100g curly kale

coconut oil spray (or 1 tbsp melted oil)

salt and pepper



  • I started by marinating the pork for 24 hours so if you have time to do this, great. If not, a minimum of 30 minutes is required to allow the flavours to infuse. Start by mixing all the marinade ingredients then pour over the strips of pork. Ensure the meat is fully coated, cover and leave to sit for desired marinating time.
  • Preheat the oven to 170C/350F then place pork in a baking dish with skin side up and score the skin with a knife.
  • Bake for one hour before turning up the heat to a grill-like temperature and cook for a further 10 minutes until the skin becomes extra crispy.
  • Put the kale on a baking and spray with coconut oil then season with salt and pepper. Place in the oven for the final 10 minutes when the pork belly is crisping up. Ensure you stir the kale regularly (every couple of minutes) to prevent it burning.
  • Whilst the pork and kale are finishing up in the oven combine all the dressing ingredients and set aside.
  • Slice the pork into chunks and arrange on a plate with the kale, then pour the dressing over the dish and serve.

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