Crisp Chinese pork

Recipe uploaded by

Barney Desmazery

6 ratings

Recipe by Barney Desmazery

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1. 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.
2. 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.

Pork belly

When whole, the belly has a thick and a thin end, with the ribs attached to the thick end. A whole pork belly will weigh about 3kg but will feed about 8-10 people, so half a belly is perfect for four, with leftovers. Pork belly can either be tied into a joint and roasted, or roasted as a flat piece, as in my recipe, right. It is also delicious slow-cooked in liquid - this is best done skinned, but you won't get the wonderful crackling that comes from roasting.

Per serving

696 kcalories, protein 59g, carbohydrate 3g, fat 50 g, saturated fat 19g, fibre 0g, salt 5.83 g

Latest comments and suggestions

• Sarah

  01 March 2008

  Sarah rated and commented on this recipe

  

  The crackling really crackled up beautifully, my piece of belly was little too much on the fatty side so choose your belly wisely!

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• Sharon

  06 March 2008

  Sharon commented on this recipe

  I cooked this as amid week treat. The crackling crackled beautifully. I stuck to the timings and the recipe. Will definitely cook again. Went down well with my family and was surprisingly not fatty! was very moist and crackly!

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• AP

  19 March 2008

  AP commented on this recipe

  All the family agreed that this was the best new recipe we had tried for a while.

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• AP

  19 March 2008

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• Sylvia

  27 March 2008

  Sylvia commented on this recipe

  This is beautiful - the sauce is easy and delicious - something so simple, yet so tasty - have cooked this twice now and will definitely do again

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• Ogremindes

  06 April 2008

  Ogremindes rated and commented on this recipe

  

  I adapted this recipe for three boneless pork spare ribs I had lying around (half the five-spice and salt, 30min at 160 fan, 15 at 220), and it worked great.

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• AlisonW

  24 April 2008

  AlisonW rated and commented on this recipe

  

  Got my pork belly off of the local farmers market, it was a really lovely dish, had to clean the oven afterwards!

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• Laura

  08 June 2008

  Laura rated and commented on this recipe

  

  this is gorgeous, there were 2 slight problems though, firstly it was quite salty and secondly the amount of pork was far too much as its so rich you can only eat a small amount. I would definitely do it again but with a smaller piece of meat and with less salt

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• iainandlou

  08 September 2008

  iainandlou rated and commented on this recipe

  

  I served this dish alongside the chilli prawn noodles and sticky chinese wings recently at a dinner party and it went down a storm. Fantastic!!

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Ingredients

• 1.3kg piece boned pork belly , skin on and scored, ask the butcher for the thin end
• 2 tsp Chinese five-spice powder

FOR THE DIPPING SAUCE

• 4 tbsp soy sauce (we used Kikkoman)
• small knob fresh root ginger , grated
• 1 tbsp Thai sweet chilli sauce
• 1 spring onion , finely chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Ingredients

• 1.3kg piece boned pork belly , skin on and scored, ask the butcher for the thin end
• 2 tsp Chinese five-spice powder

FOR THE DIPPING SAUCE

• 4 tbsp soy sauce (we used Kikkoman)
• small knob fresh root ginger , grated
• 1 tbsp Thai sweet chilli sauce
• 1 spring onion , finely chopped

Per serving

696 kcalories, protein 59g, carbohydrate 3g, fat 50 g, saturated fat 19g, fibre 0g, salt 5.83 g

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