Five Spice Crispy Pork Belly
Ingredients
- • 1000 g pork belly
- • 15 g Chinese five spice powder
- • 30 g coarse salt
- • 15 ml white vinegar
- • 5 g garlic powder
- • 15 g brown sugar
- • 15 ml vegetable oil
Instructions
- 1
Score the pork belly skin in a crosshatch pattern, cutting about 5mm deep and 1cm apart. Be careful not to cut into the meat.
- 2
Pat the pork belly completely dry with paper towels, especially the skin. Place on a wire rack over a baking tray.
- 3
Mix together the five spice powder, garlic powder, and brown sugar. Rub this mixture thoroughly into the meat side (not the skin) of the pork belly.
- 4
Brush the scored skin with white vinegar, then generously coat with coarse salt, working it into the scores. Leave uncovered in the refrigerator for at least 2 hours or overnight.
- 5
Remove from refrigerator 30 minutes before cooking. Preheat oven to 200°C (400°F).
- 6
Scrape off excess salt from the skin and pat dry again. Brush the skin lightly with vegetable oil.
- 7
Roast for 30 minutes at 200°C (400°F), then reduce heat to 170°C (340°F) and continue roasting for 1.5-2 hours until the meat is tender.
- 8
For the final step, increase heat to 230°C (450°F) or use the broiler for 10-15 minutes to crisp up the skin, watching carefully to prevent burning.
- 9
Rest for 10 minutes before slicing into bite-sized pieces. The skin should shatter when cut, revealing juicy, flavorful meat beneath.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This crispy pork belly is pure magic - the five spice creates an aromatic crust while the slow roasting renders the fat perfectly. Don't be intimidated by the cook time; most of it is hands-off, and the incredible crackling is worth every minute."
