Five Spice Roast Pork Belly
Transform your dinner table into a feast of irresistible flavors with this Five Spice Roast Pork Belly recipe, a true showstopper for any occasion. This mouthwatering dish combines juicy, tender pork belly with a perfectly crispy crackling, seasoned with the bold and aromatic punch of Chinese five-spice powder. A unique mix of baking soda and salt ensures the skin becomes golden and crunchy, while an overnight air-dry technique guarantees the ultimate texture. Easy to prepare with just a handful of pantry staples like soy sauce, garlic powder, and rice vinegar, this recipe strikes the perfect balance of savory, spiced, and umami-rich flavors. Serve it alongside fluffy steamed rice and fresh vegetables for a complete meal, or wow your guests by adding it to your next banquet spread. With its enticing spice profile and crowd-pleasing appeal, this crispy pork belly is destined to be a favorite in your recipe collection!
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Recipe Information
Ingredients
- 1 kg Pork belly
- 2 tsp Chinese five-spice powder
- 2 tsp Salt
- 1 tsp White pepper
- 1 tsp Garlic powder
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Vegetable oil
- 0.5 tsp Baking soda
Instructions
Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a fine crosshatch pattern, being careful not to cut into the meat layer.
In a small bowl, mix the Chinese five-spice powder, salt, white pepper, and garlic powder. Rub the mixture all over the flesh side of the pork belly, avoiding the scored skin.
Place the pork belly skin-side up on a baking tray. Brush the skin with soy sauce evenly but keep it light to avoid over-moistening the skin.
Mix the baking soda and salt together in a small bowl, then dust this mixture evenly over the skin. This combination helps to achieve a crispy crackling during roasting.
Leave the pork belly uncovered in the refrigerator for at least 8 hours or overnight to air-dry the skin. This step is crucial for the crackling texture.
Preheat the oven to 200°C (400°F). Remove the pork belly from the refrigerator and pat the skin dry using a paper towel if needed.
Brush the skin lightly with vegetable oil and place the pork belly on a wire rack set over a baking tray to catch any drippings.
Roast the pork belly for 90 minutes. Midway through the cooking process, check the skin. If it’s not bubbling and crisping up, turn the oven to 220°C (430°F) for the last 20-30 minutes. Rotate the tray as needed to ensure even browning.
Once the skin is golden and crispy, remove the pork belly from the oven and let it rest for 10 minutes.
Slice the pork belly into bite-sized pieces and serve immediately. Pair with steamed rice and vegetables or serve as part of a banquet spread.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 47.9 g | 239% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 369 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
