Five Spice Roast Pork Belly Recipes

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FIVE-SPICE ROAST PORK BELLY RECIPE



Five-spice roast pork belly Recipe image

Pork belly is the inexpensive cut that is smoked to make bacon. It is a staple at Asian At the market, a chunk of pork belly that looks like it's about half lean. Marinate it in soy and five-spice powder, then roast it on a rack in a hot oven. The fat renders as it cooks, keeping the meat moist, and the rind crisps to an almost glass-like texture. The five-spice powder lends a subtly Chinese perfume to the meat, but not overpoweringly so. From the story: In all its splendor

Provided by Russ Parsons

Categories     MAINS, MEAT, ROAST, DINNER

Time 1h5m

Yield Serves 8

Number Of Ingredients 5

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

Steps:

  • 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. Place the pork belly in a sealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 4 hours, turning occasionally.
  • 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. Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes. Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.

FIVE-SPICE ROAST PORK BELLY



Five-Spice Roast Pork Belly image

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 Recipe#146661 - a winning combination! Try it, you will like it!

Provided by Busters friend

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.
  • Place the pork belly in a sealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 4 hours, turning occasionally.
  • 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.
  • Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes.
  • Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.

Nutrition Facts : Calories 610, Fat 60.7, SaturatedFat 22, Cholesterol 81.7, Sodium 539, Carbohydrate 3.6, Fiber 0.1, Sugar 3.3, Protein 11.5

ROAST PORK BELLY WITH FIVE-SPICE RUB



Roast Pork Belly With Five-Spice Rub image

Make and share this Roast Pork Belly With Five-Spice Rub recipe from Food.com.

Provided by Sackville

Categories     Pork

Time 6h

Yield 4 serving(s)

Number Of Ingredients 8

1 3/4 kg pork belly, bones left in and scored
3 garlic cloves
1 teaspoon black peppercorns
1 tablespoon sea salt
2 teaspoons five-spice powder
3 cups bok choy or 3 cups other fresh greens
1 tablespoon peanut oil
2 tablespoons oyster sauce

Steps:

  • Wipe the meat with kitchen towel to remove any moisture.
  • Peel the garlic and pound it with the peppercorns, salt and five-spice powder using a pestle and mortar.
  • Lay the pork, skin-side down, in a baking dish and rub the spice mix into the flesh.
  • Cover the dish and leave in a cool place for at least 4 hours.
  • Set the oven at 220°C.
  • Put the pork in, skin-side up, and bake for 30 minutes, then turn the heat down to 180 C and roast for another 50-60 minutes.
  • Check the juices run clear and if not roast a little longer.
  • If you need to crisp up the fat, move the meat to the top shelf for the last 15 minutes.
  • Take the pork out of the dish and let rest on a chopping board for at least 10 minutes.
  • Cook the greens in boiling water for 3-4 minutes until tender but still crisp.
  • Drain and put 1 tbsp water in the pan along with the oil and oyster sauce.
  • Bring to a boil and tip in the greens, turn off the heat and over.
  • Carve the pork along the bones.
  • Serve with greens and rice.

Nutrition Facts : Calories 2310.8, Fat 235.4, SaturatedFat 85.2, Cholesterol 315, Sodium 2164.6, Carbohydrate 2.9, Fiber 0.6, Sugar 0.6, Protein 41.9

SLOW ROAST 5-SPICE PORK BELLY



Slow Roast 5-Spice Pork Belly image

Teeth-shatteringly crunchy pork belly crackling, but the softest, tenderest meat you ever did see. You guys, this slow-roast version is all you'll want for Christmas (and any other holiday!).

Provided by Bee

Yield 6

Number Of Ingredients 6

2.5kg (5.5 lb) skin-on pork belly
1 tbsp sea salt
vegetable oil
5-spice rub:
3 tbsp sea salt
1 tbsp Chinese 5-spice

Steps:

  • 1.Start the day before you want to serve your pork. Use a Stanley/utility knife and a ruler to score the pork skin. Pat dry with paper towel.
  • 2.Mix the 5-sipce rub ingredients together. Flip the pork over and rub the 5-spice mixture over the pork meat (but not on the skin). Flip the pork back over and use paper towel to brush off any spice from the pork skin. Rub the 1 tablespoon of salt over the pork skin. Place in the fridge uncovered overnight.
  • 3.Preheat the oven to 150°C/300°F.
  • 4.Place a wire cake rack onto a baking tray. Brush the rack with oil. Place the pork on the rack, skin side up. Roast in the oven for 3 hours. Then turn the heat up to 200°C/400°F. Place the pork back in the oven to roast for an hour or until the skin is super crispy.
  • Step 5.Slice and serve with Spiced Plum Sauce and Christmas Asian 'Slaw.

ROASTED PORK BELLY



Roasted Pork Belly image

Roasted pork belly with spices.

Provided by Lora

Categories     Meat and Poultry Recipes     Pork

Time 3h55m

Yield 16

Number Of Ingredients 11

1 ½ teaspoons paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons ground turmeric
1 pinch cayenne pepper, or to taste
4 pounds whole pork belly
2 tablespoons lemon juice

Steps:

  • Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  • Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
  • Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 1.6 g, Cholesterol 41.1 mg, Fat 15.7 g, Fiber 0.3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 1082.2 mg, Sugar 0.2 g

PAN-ROASTED 5-SPICE PORK LOIN



Pan-Roasted 5-Spice Pork Loin image

This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 10

1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

Steps:

  • Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
  • Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
  • Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer to a plate to rest at least 5 minutes before slicing.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g

CRISP CHINESE PORK BELLY



Crisp Chinese pork belly image

This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce

Provided by Barney Desmazery

Time 4h10m

Number Of Ingredients 6

1.3kg piece boned pork belly , skin on and scored, ask the butcher for the thin end
2 tsp Chinese five-spice powder
4 tbsp soy sauce (we used Kikkoman)
small knob fresh root ginger , grated
1 tbsp Thai sweet chilli sauce
1 spring onion , finely chopped

Steps:

  • Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
  • To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 59 grams protein, Sodium 5.83 milligram of sodium

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