Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Five-Spice Roast Pork Belly Recipe
    Lost? Site Map

    Five-Spice Roast Pork Belly

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    0 mins

    1 hr 5 mins

    Buster's friend's Note:

    Hmmmm...pork belly - something unctuous & yum for the last of winter. Interestingly, it looks very easy to put together. I plan to serve with Chinese broccoli & oyster sauce & steamed rice. From Food and Drink - a weekly guide to enjoying eating from Tribune. Note: Adapted from "Essentials of Asian Cuisine" by Corinne Trang Time does not include 4 hours marinating time - I plan to marinate overnight. Update - made this for the night before Christmas - the skin was crispy & the meat tender, with just enough five spice to make it delicious! Served with Pea Shoots (Stir-Fried Pea Shoots -- Chow Dau Miu) - a winning combination! Try it, you will like it!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Make the marinade by mixing the soy sauce, sugar and five-spice powder in a bowl until the sugar is completely dissolved. Stir in the sesame oil.
    2. 2
      Place the pork belly in a sealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 4 hours, turning occasionally.
    3. 3
      Heat the oven to 450 degrees. Pierce holes every inch through the pork skin with a metal skewer. Place it skin side up on a rack set over a baking dish, containing about one-half inch of water.
    4. 4
      Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes.
    5. 5
      Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on March 22, 2014


      Pork was lovely and tender but, even after marinating overnight as suggested, I couldn't really taste the 5 spice. The pork skin came away easily from the meat but was so well cooked it was inedible. Not a problem here as we are not fans of pork crackling and we enjoyed it -so thank you - but am unlikely to make again. Make sure you line your tray with foil. Each time I basted the pork I had to top up the water but it was still a mess to clean up. Perhaps I had the oven too high -but as I said the meat itself was delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Five-Spice Roast Pork Belly

    Serving Size: 1 (126 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 609.9
    Calories from Fat 546
    Total Fat 60.6 g
    Saturated Fat 22.0 g
    Cholesterol 81.6 mg
    Sodium 539.0 mg
    Total Carbohydrate 3.6 g
    Dietary Fiber 0.0 g
    Sugars 3.3 g
    Protein 11.5 g

    The following items or measurements are not included:

    five-spice powder

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites