I absolutely love this pork belly recipe because the combination of the five-spice powder and the crispy skin takes me straight to flavor heaven every time. Plus, the marinating process makes the meat incredibly juicy while the final roast locks in all the savory goodness, making it the perfect dish to impress friends at a dinner party or simply indulge in a delicious, comforting meal.
The recipe for my Five Spice Pork Belly brings together the potent profiles of Chinese five-spice powder, soy sauce, and garlic, with their combined familiar flavors. These sorts of ingredients pair well with the unctuous nature of pork.
And the belly is the best cut for it. Crispy skin, tender meat—that’s the combination.
Add to it the stellar taste of ginger and the surprising complement of spring onions, and you’re in serious business. I do not underestimate the deliciousness of this dish.
Ingredients
Pork belly has flavor.
There is little argument there.
Whether you’re talking about its unadulterated state (the bare slab, as in lechon liempo or other versions of the dish that skip the marinating step); its cloud-like presence in a bowl of ramen, where it serves as both garnish and core ingredient; or its rendition as Japanese chashu (braised pork belly), which is so tender that it teases the very boundary between meat and pudding.
Five-Spice Powder from China: A blend that is aromatic, it adds depth and warm spiciness.
Soy Sauce: Provides umami depth and increases the deliciousness of the savory.
Garlic: Enhances taste through sharpness; has antioxidant properties.
Ginger: Adds lively and fresh spice; aids in making digestion more efficient.
Rice Wine from China: Contributes subtle sweetness and acidity.
Onions in spring: Offer soft, sweet, mild allium flavor with a splash of freshness.
Ingredient Quantities
- 1 kilogram (2.2 pounds) pork belly, skin on
- 2 tablespoons Chinese five-spice powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 teaspoon white pepper
- 5 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 4 spring onions, cut into 2-inch pieces
- 2 tablespoons vegetable oil
Instructions
1. Using a sharp knife, score the skin of the pork belly in a crisscross pattern. Be careful not to cut into the meat.
2. In a small bowl, combine salt, sugar, and Chinese five-spice powder. Rub this mixture over the pork belly. Make sure to cover the skin side and the meat side.
3. In a big bowl, mix together soy sauce, Chinese rice wine, and white pepper. Add minced garlic and sliced ginger. Put the pork belly in the bowl with the marinade, skin side up. Marinate in the refrigerator for at least 2 hours, or overnight for the best results.
4. Set your oven to 200°C (400°F) to preheat. Take the pork belly out of the marinade and use paper towels to dry the skin. The marinade is saved for later.
5. Preheat a big skillet that can go in the oven over medium-high heat and pour in the vegetable oil. When the oil is hot, put the pork belly in the skillet with the skin side down and let it cook for about 5-7 minutes until the skin is golden brown and crispy.
6. Flip the pork belly to have the skin side up. Around the pork, but not over the skin, pour the reserved marinade into the skillet. Add the spring onions.
7. Move the skillet to the oven that has been preheated to 350°F and roast the pork for 1 hour, basting it now and then with the marinade. Add a little water if you notice the marinade is drying out. Make sure that you don’t add too much, though, or you’ll ruin the roasting process.
8. Increase the oven temperature to 220°C (430°F) after 1 hour; then, continue roasting for an additional 20-30 minutes or until the skin is very crispy and the pork is cooked through.
(If using a meat thermometer, check for an internal temperature of 63°C/145°F.)
9. Take the pork belly out of the oven and allow it to rest for 10 minutes before cutting it into pieces. Remove the skillet from the oven.
10. Cut the pork belly into small, bite-sized pieces. Serve with steamed rice, or your favorite side dishes, and top with the roasted spring onions.
Equipment Needed
1. Sharp knife
2. Small bowl
3. Big bowl
4. Oven
5. Paper towels
6. Big oven-safe skillet
7. Meat thermometer (optional)
8. Cutting board
9. Tongs
10. Spoon or basting brush
FAQ
- What is the best way to score the pork belly skin?Employ a precise knife or a razor edge tool, and maintain your cuts in a sharp crisscross pattern. Your cuts should not go deeper than the skin; otherwise, injuries to the meat will occur.
- Can I prepare the marinade in advance?Absolutely, the marinade can be made a day ahead and kept in the fridge. This lets the flavors meld delectably. But there’s no need to fret if you find yourself in a pickle and have to make it the morning of—it’ll still pack a punch.
- How long should I marinate the pork belly?The pork belly should be marinated for at least 8 hours or overnight in the refrigerator. This will ensure that the pork belly has the best flavor possible.
- Can I substitute the Chinese rice wine?Certainly, dry sherry can be used in place of Chinese rice wine when the latter is not accessible.
- How can I ensure the pork belly skin gets crispy?Dry the skin thoroughly before cooking, and ramp up the heat for the last 20 to 30 minutes of roasting.
- Is there an alternative cooking method other than roasting?You can also braise the pork belly, although it may not yield crispy skin.
- What is the best way to serve Five Spice Pork Belly?Slice it and serve it over a bed of steamed rice or noodles, with the fragrant sauce drizzled on top and a side of stir-fried vegetables.
Substitutions and Variations
Five-spice powder, China: Substitute with the same amount of ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.
Rice wine or sherry: If you have neither, use sake or a non-aromatic, dry white wine.
Black pepper: Use in the same quantity. White pepper: Substitute with black pepper in the same quantity.
Spring onions. Substitute with leeks or shallots, adjusting quantity to taste.
Vegetable oil: Canola oil or peanut oil can be used as substitutes.
Pro Tips
1. Puncture the Skin: Use a meat tenderizer or the prongs of a fork to puncture the skin of the pork belly evenly before scoring. This allows the fat to render more effectively, leading to a crispier crackling.
2. Dry the Skin Thoroughly: After removing the pork belly from the marinade, dry the skin very thoroughly with paper towels. The drier the skin, the crispier it will become during roasting.
3. Let It Rest at Room Temperature: Before searing, allow the pork belly to sit at room temperature for about 30 minutes. This ensures even cooking and better skin crisping when the pork is seared.
4. Use a Rack: Place the pork belly on a rack inside the baking pan as it roasts. Elevating the pork allows air to circulate underneath, promoting even cooking and crispy skin.
5. Final High Heat Blast: In the final stage of cooking, you can use the broiler setting for the last 5 minutes instead of merely increasing the oven temperature. Keep a close eye to avoid burning but achieve the ultimate crispy skin.
Five Spice Pork Belly Recipe
My favorite Five Spice Pork Belly Recipe
Equipment Needed:
1. Sharp knife
2. Small bowl
3. Big bowl
4. Oven
5. Paper towels
6. Big oven-safe skillet
7. Meat thermometer (optional)
8. Cutting board
9. Tongs
10. Spoon or basting brush
Ingredients:
- 1 kilogram (2.2 pounds) pork belly, skin on
- 2 tablespoons Chinese five-spice powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 teaspoon white pepper
- 5 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 4 spring onions, cut into 2-inch pieces
- 2 tablespoons vegetable oil
Instructions:
1. Using a sharp knife, score the skin of the pork belly in a crisscross pattern. Be careful not to cut into the meat.
2. In a small bowl, combine salt, sugar, and Chinese five-spice powder. Rub this mixture over the pork belly. Make sure to cover the skin side and the meat side.
3. In a big bowl, mix together soy sauce, Chinese rice wine, and white pepper. Add minced garlic and sliced ginger. Put the pork belly in the bowl with the marinade, skin side up. Marinate in the refrigerator for at least 2 hours, or overnight for the best results.
4. Set your oven to 200°C (400°F) to preheat. Take the pork belly out of the marinade and use paper towels to dry the skin. The marinade is saved for later.
5. Preheat a big skillet that can go in the oven over medium-high heat and pour in the vegetable oil. When the oil is hot, put the pork belly in the skillet with the skin side down and let it cook for about 5-7 minutes until the skin is golden brown and crispy.
6. Flip the pork belly to have the skin side up. Around the pork, but not over the skin, pour the reserved marinade into the skillet. Add the spring onions.
7. Move the skillet to the oven that has been preheated to 350°F and roast the pork for 1 hour, basting it now and then with the marinade. Add a little water if you notice the marinade is drying out. Make sure that you don’t add too much, though, or you’ll ruin the roasting process.
8. Increase the oven temperature to 220°C (430°F) after 1 hour; then, continue roasting for an additional 20-30 minutes or until the skin is very crispy and the pork is cooked through.
(If using a meat thermometer, check for an internal temperature of 63°C/145°F.)
9. Take the pork belly out of the oven and allow it to rest for 10 minutes before cutting it into pieces. Remove the skillet from the oven.
10. Cut the pork belly into small, bite-sized pieces. Serve with steamed rice, or your favorite side dishes, and top with the roasted spring onions.
