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Nutrition Facts
Serving Size 1 (782g) Recipe makes 4 servings The following items or measurements are not included below: five-spice powder
Calories 3885
Calories from Fat 3578		(92%)
Amount Per Serving		%DV
	Total Fat 397.6g	611%
	Saturated Fat 145.0g	724%
	Monounsaturated Fat 185.3g
	Polyunsaturated Fat 42.4g
	Trans Fat 0.0g
Cholesterol 540mg		180%
Sodium 12837mg		534%
Potassium 1390mg		39%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 70.0g		140%
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Roast Pork (Chinese Style)

Recipe #240868 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Stanley the Westie
Jul 16, 2007

I used to eat this with rice or plain just like that. The skin is crispy and kids just loves it. Easy to make and taste really yummy. Some Chinese Restaurants sells this too.

SERVES 4 -6 (change servings and units)

Ingredients

3 kg pork belly, with skin
130 g coarse salt
1 pinch five-spice powder

Directions

1
Preheat the oven to 200ºC.
2
Score the inner pork belly with a sharp knife.
3
Rub the meat with 30g of coarse salt and the five-spice powder.
4
Pierce metal skewers through the upper and lower portion of the pork belly to prevent it from shrinking during roasting.
5
Rub the remaining coarse salt on the skin of the pork belly.
6
Roast the pork for 45 minutes to an hour.
7
Halfway through the roasting time, remove the roast pork from the oven and rub off all the salt from the skin. Prick the skin all over with a stainless steel tenderiser needle.
8
Return the pork to the oven and roast it on high heat until pork is blackened and skin is crispy. Remove from oven and scrape off the blackened part.
9
Return to oven and continue roasting till done.