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Filipino-Style Roast Pork Belly with Chilli Vinegar

Filipino-Style Roast Pork Belly with Chilli Vinegar

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 3 min läsningstid

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This Filipino-style roast pork belly is a masterclass in texture and balance, offering exceptionally crispy crackling alongside melt-in-the-mouth meat. The richness of the pork is perfectly offset by a sharp, homemade chilli vinegar and a deeply savoury apple cider reduction. By allowing the pork to air-dry in the fridge, you ensure the skin puffs into a golden, glass-like shards that make this dish a true centrepiece for any weekend feast.

As a naturally dairy-free main course, this recipe is ideal for entertaining guests with specific dietary requirements without compromising on flavour. The spicy vinegar infusion can be prepared up to a week in advance, mellowing over time to provide a bright, punchy contrast to the honey-glazed pork. Serve it simply with steamed jasmine rice or seasonal greens for a sophisticated take on a classic roast.

Ingredients for Filipino-Style Roast Pork Belly with Chilli Vinegar

1 (4–5-pound) skin-on, boneless pork belly
Koshersalt
1 matsked vegetabilisk olja
1 (350g) bottle unseasoned rice vinegar
12 garlic cloves, chopped
6–12 green Thai chillies, lightly crushed but left whole
2 serrano chillies, torn into small pieces
4 (350g) bottles hard apple cider
2 matskedar honung

How to make Filipino-Style Roast Pork Belly with Chilli Vinegar

Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking sheet. Chill at least 12 hours and up to 2 days.

Preheat oven to 177°C. Pour 950ml water into baking sheet with pork. Rub pork skin with oil; season with more salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 91°C to 93°C, 1 1/2–1 3/4 hours.

Meanwhile, pour out 120ml vinegar from bottle (save for another use). Remove pouring spout from bottle and add garlic, chillies, and a large pinch of salt. Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).

Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30–45 minutes.

Increase oven temperature to 232°C. Continue to roast pork until skin is browned and puffed, 15–20 minutes (add a few more splashes of water to baking sheet if juices are scorching). Transfer rack with pork to a cutting board; let rest 20 minutes.

Pour off fat from baking sheet and add 120ml water, scraping up browned bits. Return baking sheet to oven for a few minutes if needed to help loosen browned bits. Stir into reduced cider mixture.

Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help). Slice pork lengthwise into 2"-wide strips, then crosswise into 1/2"-thick pieces. Transfer to a platter and drizzle with reduced cider mixture. Break skin into large pieces and arrange on top; place a few chillies from vinegar around. Serve with chilli vinegar.

Chilli vinegar can be made 1 week ahead. Store at room temperature.

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