Panceta de cerdo confitada, crujiente, dulce y picante

• 1.5 kg pork belly

1 jar Marion’s Kitchen Crispy Chilli Oil

• 2 cups brown sugar
• 4 tbsp BBQ sauce
• 1 tbsp Chinese five-spice powder

Salt, to taste

Prepare the pork belly by lightly scoring the skin in a crisscross pattern. Flip it over and score the meat side halfway through to the fat layer.

Sprinkle a light layer of salt evenly over the skin and let it sit for 10 minutes to draw out moisture. Meanwhile, preheat your oven to 170°C (fan-forced).

Roast the pork belly for 50 minutes, or until the skin looks shrivelled and the meat is nearly cooked through.

Turn the oven up to 230°C and cook for another 40 minutes, or until the skin is golden, blistered, and crisp.

Remove from the oven and rest until warm to the touch. Slice into thick, glossy pieces and serve with creamy spinach or roasted potatoes for the ultimate Christmas feast.

Pair this show-stopping pork belly with Green Curry Creamed Spinach and Crispy Roasted Potatoes for a festive spread that’s both bold and comforting. A drizzle of extra Crispy Chilli Oil right before serving adds that perfect glossy finish for your Christmas table.