Chilli Pork Belly - Chef Recipe by Asif Mamun

Chilli Pork Belly - Chef Recipe by Asif Mamun


A favourite dish served at the Australian Open Players Café. This recipe serves 10 and most ingredients can be found at your local Asian grocer.

1 kg boneless pork belly
200 g Korean Kimchi
50 g bonito flakes

Yum yum sauce:

200 g Korean chilli paste
100 g corn syrup
300 ml Coca-Cola
100 g tomato ketchup

To serve:

100 g pickled ginger root
50 g sesame seeds
50 g Spring onions or nasturtium leaves


Slice the pork belly into 1 cm thick slices, lightly score the belly and rub half of the yum yum sauce on the pork belly pieces.

Place in a large container, cover lightly and leave for 12 hours in the refrigerator.

After 12 hours turn the pork belly and add more sauce for marinating.

Remove pork belly from container and sear in a non-stick pan over a low heat, until both sides are caramelised.

Cover the pan with a lid and cook for four more minutes. Turn off the heat and rest for two more minutes. In another pot, heat up the left-over sauce and set aside for plating.

To serve:

Slice the pork belly into squares and arrange on plate. Garnish with kimchi, sesame seeds, pickled ginger root, warm yum yum sauce and bonito flakes.

Credits: Asif Mamun, Executive Chef Delaware North at Melbourne & Olympic Parks