Tuesday 22 August 2017

Crispy Roasted Five Spice Pork Belly

From the crackling to the moist meat and all that lovely fattiness in between, roast pork belly can be appreciated by all.

It'd most definitely been way too long since I'd had roast pork belly. To help change up a standard roast, a delicious rub of Chinese five spice was called for. Add a wonderful dipping sauce with the right amount of bite to cut through the natural fat in the pork belly, it was hands-down a winner.

When the pork is near finishing and you're waiting for the last pieces of cracking to... crackle? Be sure to keep an eye on it. The last thing you want is to momentarily forget and for it all to go belly up and burn.

This pork will also work great for sharing. Don't be surprised to see everyone drifting over for more than just one piece.


Ingredients:                                                                                                                            (Serves 3-4)

Pork belly
500-750g pork belly, skin on
1 1/2 tbsp 5 spice
1-2 tbsp Sunflower oil
Table salt
Coarse sea salt
1 tbsp rice wine vinegar

Dipping sauce
2 cloves garlic, finely chopped or pureed
6 tbsp soy sauce
3 tbsp chilli sauce
3 tbsp clear honey
1 tsp five spice
2 1/2 tbsp rice wine vinegar

  • On the meat side of the pork belly, rub the five spice all over before turning over.
  • Deep score the skin on the pork belly, rub with fine salt (1 tablespoon should do it), then refrigerate for 30 minutes.
  • Remove the pork belly from the fridge and dab with kitchen roll to absorb the water now on the skin. Rub with the coarse sea salt. Again a tablespoon should do it.
  • Place into a tin foil-lined tray and into a preheated oven at 180°C on the middle shelf. Cook for 45 minutes to an hour. 
  • Remove from the oven and now dab or brush the rice wine vinegar over the skin side. Return to the oven, now at 220°C for 15-20 minutes on the top shelf.
  • Remove from the oven an brush or dab with 1-2 tablespoons of oil. Only use what required to coat the pork belly, no extra.
  • Return to the oven for 20-30 minutes, or until you have the perfect crispy crackling on top. 
  • Once crisped to perfection, leave to rest on a wire rack over the tray.
  • For the dipping sauce, whisk together all the ingredients. Taste to check if you'd like more heat - if so add the required amount of chilli. 
  • Once rested, cut the pork belly into bite sized pieces and serve. I enjoyed mine with the dipping sauce and some honey roasted carrots with garlic.



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