Crisp Chinese Pork
This Chinese-style crispy pork belly recipe is a flavorful and satisfying dish that is sure to impress your taste buds. The pork is seasoned with Chinese five-spice, soy sauce, ginger, and Thai sweet chili sauce, creating a delicious blend of flavors. The secret to achieving the perfect crispy skin lies in the initial high-heat roasting followed by a lower, slower cooking method. Serve this mouthwatering pork belly with a tangy dipping sauce, some fluffy boiled rice, and fresh steamed greens for a complete meal that will leave you wanting more.
— Constant Cookbook
Ingredients
- 1.3kg piece boned pork belly , skin on and scored, ask the butcher for the thin end
- 2 tsp Chinese five-spice powder
- 4 tbsp soy sauce (we used Kikkoman)
- small knob fresh root ginger , grated
- 1 tbsp Thai sweet chilli sauce
- 1 spring onion , finely chopped
Instructions
- Rub the pork with the five-spice and 1 tsp fine 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.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 696 calories
- Fat Content: 50 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Protein Content: 59 grams protein
- Sodium Content: 5.83 milligram of sodium
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