Five Spice Braised Pork Belly Food

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

Ingredients

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

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

Ingredients

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

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