Crispy Five-Spice Pork Belly
Preparation time is 15minutes
Cook time is 1hours 35minutes
Total time is 1hours 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 1kilograms pork belly, rind scored
- 2tablespoons sea salt flakes
- 3teaspoons Chinese five-spice powder
- 1teaspoons white pepper
- 1tablespoons white vinegar
- 2 spring onions, thinly sliced
- 120grams baby rocket leaves (to serve)
Nutrition per serving
3580kJ / 857Cal
3580 Kilojoules or 857 Calories
41% of daily energy intake*
Protein
16.2grams
Fat
88.7grams
Carbs
1.3grams
Sugars
0.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Wondering how to cook pork belly? Audrey from VIC swears by her five-spice pork belly recipe. Succulent pork and crackling is the perfect Sunday lunch.
Instruction tip
Tip:Refrigerating pork overnight helps to achieve golden and crispy crackling.
Method
Step 1 of 2
Pierce flesh of pork with a needle meat tenderiser (see Tip). Combine 1 tbs sea salt flakes with five-spice and white pepper in a small bowl. Place pork on a tray. Rub spice mixture all over pork. Place pork, rind-side up, and sprinkle with remaining sea salt flakes. Refrigerate, uncovered, overnight.
Instruction tip
Tip:A needle meat tenderiser makes pork more tender and helps create a crispy crackling. They are available from kitchenware stores or online.
Step 2 of 2
Preheat oven to 180°C/160°C fan-forced. Place pork belly, rind-side down, on a baking tray. Bake for 50 minutes. Increase oven temperature to 220°C/200°C fan-forced. Turn pork rind-side up. Brush vinegar over rind and bake for a further 45 minutes or until skin is crisp and pork is cooked through. Rest for 10 minutes. Sprinkle with onion and serve with rocket leaves.
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