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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Slow Roast 5-Spice Pork Belly

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Teeth-shatteringly crunchy pork belly crackling, but the softest, tenderest meat you ever did see. You guys, this slow-roast version is all you’ll want for Christmas (and any other holiday!).

WATCH THIS RECIPE

SLOW ROAST 5-SPICE PORK BELLY

PREP TIME

15 minutes + overnight drying

COOK TIME

4 hours

SERVES

6

Ingredients

2.5kg (5.5 lb) skin-on pork belly 

1 tbsp sea salt 

vegetable oil 

 

5-spice rub: 

3 tbsp sea salt 

1 tbsp Chinese 5-spice (try my homemade version here) 

Steps

Step 1

Start the day before you want to serve your pork. Use a Stanley/utility knife and a ruler to score the pork skin. Pat dry with paper towel. 

Step 2

Mix the 5-sipce rub ingredients together. Flip the pork over and rub the 5-spice mixture over the pork meat (but not on the skin). Flip the pork back over and use paper towel to brush off any spice from the pork skin. Rub the 1 tablespoon of salt over the pork skin. Place in the fridge uncovered overnight. 

Step 3

Preheat the oven to 150°C/300°F. 

Step 4

Place a wire cake rack onto a baking tray. Brush the rack with oil. Place the pork on the rack, skin side up. Roast in the oven for 3 hours. Then turn the heat up to 200°C/400°F. Place the pork back in the oven to roast for an hour or until the skin is super crispy. 

Step 5

Slice and serve with Spiced Plum Sauce and Christmas Asian ‘Slaw. 

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