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For the Strips

  • 1 pack The Black Farmer Pork Belly Strips
  • 2 tsp Chinese five-spice
  • sea salt

Dipping sauce

  • 3 tbsp soy sauce
  • 3 cm chunk fresh ginger, peeled and grated
  • 1 spring onion finely chopped
  •  tsp dark muscovado sugar


Rub the belly strips with the Chinese Five Spice and sea salt.  Put in a pre-heated oven to 200 degrees.  For this recipe you need nice crispy crackling so if at the end of the cooking time the skin isn’t really crisp, turn the heat back up to 220 degrees and cook for another 5 minutes.  When crisp, take out of the oven, remove to a board and leave to rest for 10 minutes.

To make the dipping sauce, mix all the ingredients together and stir until the sugar is dissolved.

To serve cut the pork into small chunks and dip in sauce.

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