Roast Pork Belly With Five Spice Rub Food

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

BONELESS PORK ROAST WITH FIVE-SPICE RUB

Steps:

• In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours.
• Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F.
• Remove pork from oven, cover loosely with foil. Let stand 15 minutes.

FIVE-SPICE ROAST PORK BELLY

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.

SLOW ROAST 5-SPICE PORK BELLY

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.

CRISP CHINESE PORK BELLY

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.

SLOW-ROAST FIVE-SPICE PORK BELLY & GRAVY

Steps:

• Mix together the five-spice powder, soy, honey, rice wine, vinegar, ginger, garlic and chilli. If you have time, pour the mixture into a shallow dish and sit the pork in the dish skin-side up, so only the meaty side is in the marinade and the skin stays dry. Salt the skin lightly and chill overnight if you have time, or for up to 24 hrs. (If you don't have time to marinate the pork, skip this and move straight to step two.)
• Heat the oven to 150C/130C fan/ gas 2. Pour the marinade (the excess if you've chilled the pork overnight) into a roasting tin. Sit the pork on top, skin-side up - it should fit snugly in the tin. Roast for 2 hrs. Remove from the oven, then lift the pork onto a board. Pour the fat from the tin into a bowl, then pour the juices through a sieve into a small pan. Wipe down the tin. The pork can be prepared up to this stage two days ahead and kept chilled.
• Turn the oven up to 230C/210C fan/gas 8. Put the pork back in the tin, skin-side up, and brush the skin with the oil. Roast for 30-35 mins, basting with the reserved fat once or twice, until the skin has blistered and crackled. If the skin hasn't crackled after 35 mins, slide the pork under a hot grill, but watch carefully to ensure it doesn't burn. Lift the pork onto a board and leave to rest for a few minutes.
• While the pork is still in the oven, add the stock to the pan with the roasting juices and bring to the boil. Reduce the heat and simmer for a few minutes, adding more soy or vinegar to taste, if you like. Mix the cornflour with 1 tbsp water to create a smooth paste. Stir this into the sauce and simmer until thickened. Keep warm on the lowest heat. Carve the pork into thick slices and serve with veg and the gravy, or cut into squares and top with spring onions, chillies and coriander, with the gravy alongside for dunking.

ROAST PORK BELLY WITH FIVE-SPICE RUB

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.