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!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Once the skin is golden and crispy, remove the pork belly from the oven and let it rest for 10 minutes.

Step 10

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

Serving size	1084.9 grams (1084.9g)

Amount per serving	% Daily Value*
Calories	5338

Total Fat 543.50g	697%
Saturated Fat 194.90g	975%
Polyunsaturated Fat 8.40g
Cholesterol 720mg	240%
Sodium 7236mg	315%
Total Carbohydrate 7.70g	3%
Dietary Fiber 2.20g	8%
Total Sugars 0.20g
Protein 97.50g	195%

Vitamin D 0IU	0%
Calcium 103mg	8%
Iron 5mg	29%
Potassium 1456mg	31%

*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.

Source of Calories

Fat: 92.1%

Protein: 7.3%

Carbs: 0.6%