Specially created for Helen Browning’s Organic by the lovely Phil Vickery, this is a delicious option for a Pork Belly Sunday lunch or a special occasion with friends and family. Give yourself time to marinade the meat the night before to really bring out the depth of flavour.

Serves 2-4


  • 1kg boneless belly pork  
  • 2 red chillies, deseeded and finely diced 
  • 5cm piece of ginger, peeled and finely grated
  • 1.5 tbsp dark soy sauce 
  • 1 butternut squash, diced into 2cm cubes
  • 1 tsp of duck fat 
  • 1 tbsp peanut butter 
  • 3 pak choi, quartered 
  • ½ lemon, juiced 
  • ½ British seasonal cabbage, finely sliced 
  • 1 tbsp coriander, finely sliced 
  • 1 tbsp parsley, finely sliced 
  • ½ lime, juiced 


  1. With a sharp knife, gently score down the length of the belly pork, with 1cm gaps between scores. Ensure you only score the skin and fat, and do not reach the flesh.
  2. Place the belly pork into an ovenproof dish and cover the skin side with half the chilli, ginger and soy sauce, making sure it gets into the score marks you created. Turn the pork over and repeat with the remaining chilli, ginger and soy sauce. Turn again so that the skin side is up. Cover with clingfilm and leave to marinate in the fridge for a couple of hours or overnight.
  3. Once the pork has finished marinating, preheat the oven to 220°C. Once heated add the pork to the oven and roast for 30 mins.
  4. On a tray, coat the diced butternut squash with duck fat.
  5. After the pork has been roasting for 30 mins, reduce the heat to 160°C. Add the butternut squash to the oven. Cook for a further 1 hour 10 mins.
  6. To make the slaw, mix the cabbage, coriander, parsley and lime. Set aside ready for serving.
  7. Place the pak choi in a hot frying pan and fry until it starts to brown, roughly 3-5 mins. Add to a roasting dish with the juice of ½ a lemon and a splash of water. Cover with foil and add to the oven for the last 5 mins of cooking.
  8. Remove the belly pork from the oven, place on a chopping board and cover in foil. Leave to rest while the vegetables finish roasting.
  9. Remove the butternut squash and pak choi from the oven. With a fork, crush the roasted butternut squash with some peanut butter. Season to taste.
  10. Slice the belly pork and serve with the crushed butternut squash, pak choi and slaw.

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