Crispy BBQ Roast Pork with Asian-Inspired Green Bean Salad
Lately I’ve been leaning into more eczema-friendly cooking — still big on flavour, just a little gentler on my skin. That usually means cutting back on really high-histamine or super acidic ingredients when I’m having a flare-up, but never at the expense of deliciousness (because… absolutely not).
I’m also fully in my BBQ era right now — probably because it’s summer here in Queensland and cooking outside just makes everything better. I cooked this on my Ziggy BBQ, but any BBQ with a lid that can reach high heat and then switch to indirect cooking will work just as well. The key is that initial blast of heat for crackling, followed by slower cooking to keep the pork juicy.
This roast pork is crispy, tender, and perfect with a fresh, Asian-inspired green bean salad that’s crunchy, slightly sweet, and super refreshing. Comfort food, but make it fresh and balanced.
Ingredients:
Pork
- Pork belly or pork roast with skin on
- 1 tbsp Chinese five spice
- 1 tsp ground ginger
- 1 heaped tsp salt
- 1 tsp black pepper
- 1 tbsp macadamia oil
- Extra salt for the skin
- 1 tbsp olive oil
Green Bean Salad
- Green beans, chopped (about two big handfuls, or to your liking)
- 1 red onion, thinly sliced
- Scallion ends or spring onions, chopped
- ½ cup toasted almond flakes
Dressing
- ¼ cup coconut aminos
- 1½ tbsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp ginger powder
- 1 tsp onion powder
- 1 tbsp sesame seeds
- Juice of 1 lemon (optional — especially if your skin is flaring and you’re keeping acids low)
Method :
Prepare the Pork (Day Before — Highly Recommended)
Season the flesh side of the pork with Chinese five spice, ground ginger, salt, pepper and macadamia oil. Massage it in well so the flavour really gets into the meat.
Flip the pork so the skin side is facing up and place it uncovered in the fridge overnight. This step is important — drying out the skin helps you get that beautiful crispy crackling the next day, while the flesh side marinates.
Cooking Day (Ziggy or Any BBQ with a Lid)
Take the pork out of the fridge and use the tip of a sharp knife to gently poke small holes across the skin (no special tool needed — I definitely don’t own the fancy spiky thing). Try not to cut into the meat, just the skin and fat layer.
Rub the skin generously with salt and drizzle with about 1 tbsp olive oil, making sure it’s well coated.
Preheat your BBQ on high heat with the lid closed until the internal temperature reaches around 260°C.
Place the pork on the grill, close the lid, and do not open it for 30 minutes. This blast of heat is what starts the crackling process.
Once the skin has puffed and crackled, switch to indirect heat by keeping only one side of the BBQ burning on low. Move the pork to the cooler side if needed, close the lid, and continue cooking for about 1 hour, or until the pork is cooked through and tender. Cooking time will depend on the size and thickness of your pork, so use your judgement here.
Once cooked, remove the pork from the BBQ and let it rest for at least 10–15 minutes before slicing.
(And yes… if you’ve got tasty drippings, absolutely turn them into a quick gravy. Because why not.)
Green Bean Salad
While the pork is cooking, bring a pot of salted water to the boil. Add the chopped green beans and blanch until just tender but still bright green, about 2–3 minutes.
Transfer immediately to an ice bath to stop the cooking and keep them crisp. Drain well.
In a bowl, mix together the coconut aminos, honey or maple syrup, garlic, ginger powder, onion powder, sesame seeds, and lemon juice if using.
Add the green beans, sliced red onion, spring onions and toasted almond flakes to the bowl, pour over the dressing, and toss well to coat. Place in the fridge and let it sit while the pork finishes cooking — this helps the flavours soak in.
To Serve
Slice the crispy pork and serve it over the chilled green bean salad. Spoon over any pork gravy if you’ve made it, and finish with extra toasted almonds or spring onions if you’re feeling fancy.
Fresh, crunchy, savoury, and very much BBQ-era approved.
