home Recipes Sweet, crispy pork belly with konjac noodles

Sweet, crispy pork belly with konjac noodles

A simple marinade that makes pork belly taste yummy – all you’ll want is it in your belly!!


Serves: 2

Prep Time: 20mins

Marinading Time: 30mins

Cooking Time: 40mins



  • Pork Belly (fat on) – 400-500g
  • Konjac Noodles
  • Kale – 1 cup
  • Spring Onions – 1/4 cup, sliced
  • Soy Sauce – 1 tablespoon
  • Maple Syrup – 1 teaspoon
  • Chinese Five Spice – 1 teaspoon
  • Garlic – 1 clove, crushed
  • Vegetable Oil – 1 tablespoon
  • Coconut oil – 1 teaspoon



  1. Start by slicing your pork belly into strips so that it cooks more evenly and quickly
  2. Make your marinade by adding the spring onions, soy sauce, maple syrup, chinese five space, garlic and vegetable oil into a bowl and mixing it
  3. Score the pork belly, along the top of the fat but also lightly through the pork on the side (so that you have scores running from the meat through the fat
  4. Place your pork inside the bowl with the marinade and rub the marinade into the pork
  5. Place some clingfilm over the top of the bowl and leave it on the side to marinade
  6. Wash and cut up your kale
  7. Pre-heat your oven to around 190 degrees C, then place the pork belly on a rack in the middle of the oven for about 30mins
  8. Prepare your konjac noodles according to the instructions on the pack – usually steep in boiling water for 10mins before cooking
  9. Take your pork out of the oven, and heat a wok to high heat for scoring the fat on top. I’d recommend using a little extra coconut oil and water for this
  10. Add the pork to the wok, skin side down and place a cover over the top of the wok to seal in the heat
  11. When the skin is nice and crispy your pork is ready
  12. Cut it up and transfer it to a bowl, mixing around with your noodles and kale


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