Lisa's 5 spice pork belly

Crisp 5 Spice Salt Pork Belly



  •     1 kg piece of boneless pork belly, rind on
  •     1 1/2 Teaspoons fine sea salt ( I used himaylayan salt)
  •     1/2 Teaspoon chinese 5 spice powder
  •      1 tablespoon peanut oil
  •      1/4 cup light soy sauce
  •      1 fresh small red thai chilli chopped finely








If you can get butcher to score pork rind diagonally at 5mm Pat pork rind dry with paper towels

  • rub with combined salt, 5 spice & oil
  • Place on a oiled wire rack & put in the fridge UNCOVERED for an hour
  • Heat up camp oven to hot 12 under & 24.
  • Sprinkle a little salt over & place in camp oven & roast for 1 hour.






You can then heat another camp oven up for your veges. To make up dipping sauce just mix together chopped chilli & soy sauce.

Use up leftover roast vegies. Just mix together with herb of choice - ( I used thyme) bit of crumbled feta, grated tasty cheese & make a rustic open tart. Used 2 sheets of puff pastry diamonded over. You can make individual open tarts or even roll them. When your camping - enjoy the process preparation & cooking and have fun feeding family and friends.




Recipe and Images by Lisa Turner