Dhruv Baker's Spiced pork pastry puffs

  • Preparation time: 15 minutes + overnight marinating
  • Cooking time: 1hour 25 minutes + cooling
  • Total time: 1 hour 40 minutes 60 minutes 40 minutes

Serves: 24


For the marinade:

6 tbsp Cooks’ Ingredients Light Soya Sauce
4 tbsp Cooks’ Ingredients Dark Soya Sauce
6 tbsp clear honey
3 ½ tbsp golden caster sugar
1 ½ tsp five spice powder
100ml Cooks’ Ingredients Shaoxing Rice Wine
3 tbsp Cooks’ Ingredients Hoisin sauce
5cm piece ginger, grated
3 cloves garlic, finely chopped
About 500g essential Waitrose British Pork Belly


For the pastry puffs:

1½ packs (3 x 250g) frozen Waitrose Cooks' Ingredients All Butter Puff Pastry Blocks, defrosted
1 egg, beaten, for sealing the pastry
2 egg yolks, beaten, for glazing
3 tsp sesame seeds


1. Mix all the marinade ingredients together in a saucepan and heat gently until the sugar has dissolved.

2. Meanwhile, remove the skin from the pork, leaving behind as much fat as possible. Score the fat in a criss-cross pattern then place in a dish with the marinade, making sure it’s well covered. Cover and leave in the fridge overnight.

3. Preheat the oven to 220ºC, gas mark 8. Place the pork on a rack in a baking tray filled with 2-3cm water, reserving any marinade, and place in the oven for 20 minutes. 

4. Turn the meat over, baste with more of the marinade and reduce the heat to 180ºC, gas mark 4. Cook the meat for another 40 minutes.  Pour any remaining marinade into a pan and simmer until it has reduced to a thick sticky paste.