Five-Spice PORK Belly
- 10m Prep Time
- 35m Cook Time
- 40m Ready In
Crispy five-spice pork belly with jasmine rice, steamed pak choi, and a soy-honey dipping sauce. The pork is roasted at high heat for crackling skin.
Ingredients
- pork belly skin scored
- 4 tsp Chinese five-spice powder
- 1 tsp ground Sichuan pepper
- sea salt
- jasmine rice
- pak choi cut into quarters
- French mustard
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp clear honey
- 1/4 tsp chilli powder
- 1 clove garlic peeled and crushed
Nutrition (per serving, estimated)
Estimated based off 6 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 80.4 mg
- Iron: 2.36 mg
- Magnesium: 24.3 mg
- Phosphorus: 339 mg
- Potassium: 629 mg
- Zinc: 3.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 tsp Chinese five-spice powder
- 1 tsp ground Sichuan pepper
- sea salt
- jasmine rice
- French mustard
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp clear honey
- 1/4 tsp chilli powder
Prepare
- pork belly, skin scored
- pak choi, cut into quarters
- 1 clove garlic, peeled and crushed
Let's Cook
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Step 1.
Preheat the oven to 250°C/500°F/Gas 9. Cut the 1.25kg pork belly into 2 pieces to help it cook quicker, and place both pieces skin-side up in a roasting tin. Rub the skin with 4 tsp Chinese five-spice powder, 1 tsp ground Sichuan pepper, and a generous pinch of salt. Put the tin in the oven, immediately reduce the heat to 220°C/425°F/Gas 7, and roast for 30–35 minutes until the pork is cooked through and the skin is very crispy.
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Step 2.
While the pork roasts, make the dipping sauce. In a serving bowl, combine 3 tbsp soy sauce, 2 tbsp water, 1 tbsp rice wine vinegar, 2 tbsp clear honey, ¼ tsp chilli powder, and 1 crushed garlic clove. Whisk together, then cover and set aside to let the flavours develop.
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Step 3.
Cook 250g jasmine rice in boiling water for 10–12 minutes until soft, or according to package directions. Drain the rice in a colander. Pour boiling water into the empty saucepan to a depth of 2.5cm/1in and heat over low heat. Place the colander with the rice over the pan and let it steam gently until ready to serve.
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Step 4.
When the pork has cooked for 25 minutes, put the quartered 200g pak choi into a steamer and steam over high heat for 5 minutes, or until just tender. Divide the sticky rice among four serving bowls and transfer 85g French mustard to a serving dish. Carve the pork and serve with the rice, pak choi, dipping sauce, and mustard.