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Five-spice roast pork belly

Time 1 hour 5 minutes
Yields Serves 8
Five-spice roast pork belly
1

Make the marinade by mixing the soy sauce, sugar and five-spice powder in a bowl until the sugar is completely dissolved. Stir in the sesame oil. Place the pork belly in a sealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 4 hours, turning occasionally.

2

Heat the oven to 450 degrees. Pierce holes every inch through the pork skin with a metal skewer. Place it skin side up on a rack set over a baking dish, containing about one-half inch of water. Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes. Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.

Adapted from “Essentials of Asian Cuisine” by Corinne Trang.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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