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    You are in: Home / Recipes / Five-Spice Roast Pork Belly Recipe
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    Five-Spice Roast Pork Belly

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    0 mins

    1 hrs 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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      35

      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

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    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
    89%
    Total Fat 60.6 g
    93%
    Saturated Fat 22.0 g
    110%
    Cholesterol 81.6 mg
    27%
    Sodium 539.0 mg
    22%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.3 g
    13%
    Protein 11.5 g
    23%

    The following items or measurements are not included:

    five-spice powder

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