Chinese Style Pork Belly Lollipops & Salad

05 Apr 2024

Chinese Style Pork Belly Lollipops & Salad

| easy | Serves


  • 1 kg pork belly strips
  • Salt and pepper
  • 4 tbsp smooth peanut butter
  • 4 tbsp honey
  • 2 tsp Chinese five spice
  • 2 tbsp soy sauce
  • 1 tsp chilli flakes
  • Water
  • For the salad:
  • 1 romaine lettuce, shredded
  • 1 carrot, peeled and grated
  • 2 spring onions, finely chopped
  • 1/4 red cabbage, grated
  • 1/4 white cabbage, grated
  • 180g sugar snap peas
  • 1 tbsp sesame oil
  • Juice of 1 lime
  • Chopped peanuts to serve



Preheat the grill

Preheat the grill to 150°C.


Prepare the pork belly strips

Prepare the pork belly strips by cutting 1 cm indentations into the outer fat layer leaving approximately 3- 4cm between each cut.

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Roll the pork belly strip

Roll the pork belly strip round into a swirl, then hold the new shape together using a kebab stick.

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Season both sides of the swirl

Season both sides of the swirl with salt and pepper and repeat the process with all your strips.


Place the swirls on to indirect heat

Place the swirls on to indirect heat by placing on the warming rack to all them to come up to temperature.

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Prepare the sauce

Whilst the lollipop swirls are cooking, prepare the sauce. Turn on the side burner and add the peanut butter, honey, five spice, soy sauce and chilli flakes to a saucepan and stir together over a medium heat . Add water until it reaches the desired consistency for basting.  Once combined and warm, set aside, leave half in the saucepan and half in a mixing jug for the salad.

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Bring them down to the grill

Once the pork lollipops have reached an internal temperature of 70°C bring them down to the grill grates to get some crispiness to the fat and some colour to the skin. Once the internal temperature is 75°C baste on both sides with plenty of the sauce.  Leave on direct heat until the sauce has caramelised, a couple of minutes each side.

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Prepare the salad

Prepare the salad by presenting the vegetable ingredients as you wish in a salad bowl or directly on to plates to serve. Add the same oil and the lime juice to the sauce and mix thoroughly. Top salad with the sauce and garnish with chopped peanuts. Serve with pork lollipops for a top notch dinner.

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Recipe Author


Hailing from East London, Jack is a culinary artisan with a passion for all things smoky, sizzling, and downright delicious. With a background deeply rooted in the art of barbecue, Jack has honed his craft over the years, becoming a true pitmaster extraordinaire. More than just a chef, Jack is a firm believer that barbecue is about more than just food—it's about bringing people together with an aim to turn every meal into a memorable experience.

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