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Nutrition Facts
Serving Size 1 (126g) Recipe makes 8 servings The following items or measurements are not included below: five-spice powder
Calories 609
Calories from Fat 546		(89%)
Amount Per Serving		%DV
	Total Fat 60.7g	93%
	Saturated Fat 22.0g	110%
	Monounsaturated Fat 28.2g
	Polyunsaturated Fat 6.7g
	Trans Fat 0.0g
Cholesterol 81mg		27%
Sodium 539mg		22%
Potassium 228mg		6%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 0.1g	0%
	Sugars 3.3g
Protein 11.5g		23%
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Five-Spice Roast Pork Belly

Recipe #217057 | 1¼ hours | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
Mar 15, 2007

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 -- Ching Chow Dau Miu) - a winning combination! Try it, you will like it!

SERVES 8 (change servings and units)

Ingredients

1/4 cup soy sauce
2 tablespoons sugar
1 teaspoon five-spice powder
1 teaspoon sesame oil
2 lbs pork belly, at least 50% lean, with rind intact

Directions

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
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
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
Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes.
5
Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.