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Preheat your oven to 325°F (160°C). Line a baking dish with parchment paper.
In a medium bowl, combine the brown sugar, dark, thick sauce, and Marion’s Kitchen Crispy Chilli Oil. Mix all ingredients well with a spoon until a thick, chili-flecked paste is formed. This is your marinade.

Take the large slab of raw pork belly. Using a sharp knife, score the skin side of the pork belly with parallel cuts, about 1/2 inch apart, being careful not to cut into the meat too deeply. Flip the pork belly over and score the meat side with parallel cuts in a crosshatch pattern. Then, cut the large slab into two smaller, roughly equal pieces.

Spoon the prepared marinade mixture onto the meat side of each pork belly piece. Spread the marinade thoroughly over the meat using your hands, ensuring it is well-coated.

Place the two marinated pork belly pieces, skin-side up, into the prepared baking dish.

Generously sprinkle salt over the entire surface of the skin of both pork belly pieces.

Place the baking dish containing the pork belly into the preheated oven. Bake for 60 minutes.

After the initial bake, carefully remove the pork belly from the oven. The skin should still be pale. Using a knife or the back of a spoon, gently scrape off any excess salt or accumulated liquid from the surface of the pork belly skin.

Increase the oven temperature to 400°F (200°C). Return the pork belly to the oven for a second bake for another 45-60 minutes, or until the skin is golden brown and very crispy. Keep a close eye on it to prevent burning.

Once the pork belly skin is golden brown and very crispy, remove it from the oven. Allow it to cool slightly for 5-10 minutes, then transfer to a cutting board. Slice the crispy pork belly into bite-sized pieces and serve immediately.


Preheat your oven to 325°F (160°C). Line a baking dish with parchment paper.
In a medium bowl, combine the brown sugar, dark, thick sauce, and Marion’s Kitchen Crispy Chilli Oil. Mix all ingredients well with a spoon until a thick, chili-flecked paste is formed. This is your marinade.

Take the large slab of raw pork belly. Using a sharp knife, score the skin side of the pork belly with parallel cuts, about 1/2 inch apart, being careful not to cut into the meat too deeply. Flip the pork belly over and score the meat side with parallel cuts in a crosshatch pattern. Then, cut the large slab into two smaller, roughly equal pieces.

Spoon the prepared marinade mixture onto the meat side of each pork belly piece. Spread the marinade thoroughly over the meat using your hands, ensuring it is well-coated.

Place the two marinated pork belly pieces, skin-side up, into the prepared baking dish.

Generously sprinkle salt over the entire surface of the skin of both pork belly pieces.

Place the baking dish containing the pork belly into the preheated oven. Bake for 60 minutes.

After the initial bake, carefully remove the pork belly from the oven. The skin should still be pale. Using a knife or the back of a spoon, gently scrape off any excess salt or accumulated liquid from the surface of the pork belly skin.

Increase the oven temperature to 400°F (200°C). Return the pork belly to the oven for a second bake for another 45-60 minutes, or until the skin is golden brown and very crispy. Keep a close eye on it to prevent burning.

Once the pork belly skin is golden brown and very crispy, remove it from the oven. Allow it to cool slightly for 5-10 minutes, then transfer to a cutting board. Slice the crispy pork belly into bite-sized pieces and serve immediately.
