Weekdays 10am-12:30pm ITV

John Torode's Asian roasted pork

John serves up a family dish that keeps on giving! His clever Asian Roasted Pork Belly is not only delicious, it's so easy to prepare and will last several days too. He’ll show us how to serve it up as a rice or noodle dish, in pancakes or re-fried with homemade sauce.

Slow roast glazed pork belly

Serves 10- 12


2 kg piece of belly pork, bone in, rind on 

1 tsp salt

4 cloves garlic, crushed

2 tsp Chinese 5 spice

10 star anise 

2 thumbs of ginger grated 

20ml sesame oil  

30ml vegetable oil 

Juice of 1 lemon 

2 tbsp of white miso paste 

4 large potatoes

Ginger and Soy glaze 

3 cloves garlic, crushed 

1 thumb ginger, diced 

60g soft brown sugar 

100ml dark soy 

100ml sherry or Shaoxing wine or Sake 

50ml rice vinegar 

2 large tsp hoisin sauce (or plum sauce) 

Serving Suggestions 

Fried pork

XO sauceThai basilFrench beans 

Noodle soup

Ramen noodles with miso (cooked to packet instructions) Pak choiRed chilliesSpring onionsCarrotsGingerGarlicCoriander

Chinese pancakes

Chinese pancakes Hoisin sauceSliced cucumberSpring onions

Rice bowl

Rice with fried eggBeansproutsCoriander


1. The day before: (can be done on the day) With a very sharp serrated edged knife, score the skin of the pork in a criss-cross fashion at 1cm intervals. In a mixing bowl, combine all the remaining ingredients except the potatoes. Rub the pork with the marinade and massage it into the flesh really well and leave skin side down for 12-24 hours. 

2. The next day: Preheat the oven to 160C. 

3. Peel the potatoes, cut in half and place them in a roasting dish flat side down, lay the pork over the top, then pour over the remaining marinade and pour a half a cup of water in the bottom of the tray. Cover with some greaseproof paper and then foil and cook in the oven for 3 hours. 

4. Take the pork from the oven, remove the foil & greaseproof and discard.  Increase the temperature of the oven to 180C. Cook for a further 90 minutes until the skin is crisp. Remove from the oven and leave to rest for 20 minutes. 

5. Meanwhile, to make the glaze, place all the ingredients in a pot and bring to the boil and simmer to a glaze. 

6. To serve, you can simply slice between the bones into large pieces (it's easier to cut from the bone side) or remove the bones from the pork and cut into portions, or serve whole. 

7. Cover the glaze over the pork and serve with any of the suggestions.

Weekdays 10am-12:30pm ITV