Five-Spice Pork Belly: Crispy Asian Style

The Five-Spice Blend

Chinese five-spice powder combines star anise, cloves, cinnamon, Sichuan peppercorn, and fennel seeds. This blend creates the aromatic backbone of many Cantonese roasted meats.

Ingredients

• 1 lb pork belly slab, skin on
• 1 tbsp five-spice powder
• 2 tsp salt
• 1 tsp sugar
• 1 tbsp Shaoxing wine
• 2 cloves garlic, minced
• 1 tbsp soy sauce

Preparation

Score the pork skin in a crosshatch pattern. Rub the meat side (not skin) with five-spice, salt, sugar, garlic, soy sauce, and wine. Wrap tightly and refrigerate overnight.

The next day, pat skin very dry with paper towels. Prick skin all over with a sharp skewer. Place on a wire rack over a baking tray.

Cooking

Roast at 350°F (175°C) for 1 hour. Then blast at 450°F (230°C) for 15-20 minutes until skin puffs and crackles. Rest 10 minutes before slicing.

Serving

Slice thinly and serve with steamed buns, hoisin sauce, and pickled cucumber.

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