Slow Roast Five Spice Pork Belly Gravy Recipes

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FIVE-SPICE ROAST PORK BELLY



Five-Spice Roast Pork Belly image

Hmmmm...pork belly - something unctuous & yum for the last of winter. Interestingly, it looks very easy to put together. I plan to serve with Chinese broccoli & oyster sauce & steamed rice. From Food and Drink - a weekly guide to enjoying eating from Tribune. Note: Adapted from "Essentials of Asian Cuisine" by Corinne Trang Time does not include 4 hours marinating time - I plan to marinate overnight. Update - made this for the night before Christmas - the skin was crispy & the meat tender, with just enough five spice to make it delicious! Served with Recipe#146661 - a winning combination! Try it, you will like it!

Provided by Busters friend

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

1/4 cup soy sauce
2 tablespoons sugar
1 teaspoon five-spice powder
1 teaspoon sesame oil
2 lbs pork belly, at least 50% lean, with rind intact

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 610, Fat 60.7, SaturatedFat 22, Cholesterol 81.7, Sodium 539, Carbohydrate 3.6, Fiber 0.1, Sugar 3.3, Protein 11.5

SLOW ROAST 5-SPICE PORK BELLY



Slow Roast 5-Spice Pork Belly image

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!).

Provided by Bee

Yield 6

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • 3.Preheat the oven to 150°C/300°F.
  • 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.

SLOW-ROAST FIVE-SPICE PORK BELLY & GRAVY



Slow-roast five-spice pork belly & gravy image

Take a simple dinner shortcut for aromatic pork with Chinese five spice. Its blend of spices such as cinnamon and Sichuan peppercorns make a flavour-packed dish.

Provided by Barney Desmazery

Categories     Dinner

Time 3h20m

Yield Serves 5-6

Number Of Ingredients 13

1 tbsp Chinese five-spice powder
3 tbsp soy sauce
1 tbsp honey
100ml Shaohsing rice wine or dry sherry
2 tbsp malt vinegar
thumb-sized piece of ginger, peeled and finely grated
4 garlic cloves, finely grated
½ red chilli, roughly chopped (optional)
1-1.2kg piece of boneless pork belly, lightly scored all over
1 tsp sunflower oil
200ml chicken stock
2 tsp cornflour
sliced spring onions, chillies and roughly chopped coriander, to serve (optional)

Steps:

  • Mix together the five-spice powder, soy, honey, rice wine, vinegar, ginger, garlic and chilli. If you have time, pour the mixture into a shallow dish and sit the pork in the dish skin-side up, so only the meaty side is in the marinade and the skin stays dry. Salt the skin lightly and chill overnight if you have time, or for up to 24 hrs. (If you don't have time to marinate the pork, skip this and move straight to step two.)
  • Heat the oven to 150C/130C fan/ gas 2. Pour the marinade (the excess if you've chilled the pork overnight) into a roasting tin. Sit the pork on top, skin-side up - it should fit snugly in the tin. Roast for 2 hrs. Remove from the oven, then lift the pork onto a board. Pour the fat from the tin into a bowl, then pour the juices through a sieve into a small pan. Wipe down the tin. The pork can be prepared up to this stage two days ahead and kept chilled.
  • Turn the oven up to 230C/210C fan/gas 8. Put the pork back in the tin, skin-side up, and brush the skin with the oil. Roast for 30-35 mins, basting with the reserved fat once or twice, until the skin has blistered and crackled. If the skin hasn't crackled after 35 mins, slide the pork under a hot grill, but watch carefully to ensure it doesn't burn. Lift the pork onto a board and leave to rest for a few minutes.
  • While the pork is still in the oven, add the stock to the pan with the roasting juices and bring to the boil. Reduce the heat and simmer for a few minutes, adding more soy or vinegar to taste, if you like. Mix the cornflour with 1 tbsp water to create a smooth paste. Stir this into the sauce and simmer until thickened. Keep warm on the lowest heat. Carve the pork into thick slices and serve with veg and the gravy, or cut into squares and top with spring onions, chillies and coriander, with the gravy alongside for dunking.

Nutrition Facts : Calories 416 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 1.5 milligram of sodium

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