Give this easy Chinese five spice Pork Belly a try! The crispy skin and flavorful meat will keep you coming back for more. One delicious bite and you are hooked! Have it oven-baked or in the air fryer!
Use my homemade Chinese five spice powder for an even more flavorful touch!
For more pork belly recipes, make this Thai crispy pork belly recipe, Kana Moo Krob, Thai Kra Pao Moo Krob, Pa Lo Moo, braised pork belly in dark soy sauce, yellow curry with pork belly, and Prik Khing pork belly stir fry.
Jump to:
- What is Pork Belly Five Spice
- Thai-Chinese Recipes
- Why You’ll Love This Recipe
- Ingredients for Chinese roast pork belly recipe
- How to make Chinese crispy pork belly
- Pork Belly in an Air Fryer
- How to Serve Your pork belly
- Dipping Sauce for Five-Spice Pork Belly
- Tips for the Perfect Chinese Pork Belly
- Helpful Kitchen Tools for This Recipe
- Variations & Substitutes
- Storage
- Other Related Recipes to Try Now
- Frequently Asked Questions
- Easy Chinese Five Spice Pork Belly
- Pork Belly in an Air Fryer
- More Thai Recipes You'll Love
What is Pork Belly Five Spice
Pork Belly Five Spice is a delicious fusion of Chinese five spice powder, Shaoxing wine, rice wine, and seasonings. Originally brought to Thailand by Chinese immigrants, it's now a popular dish in restaurants and homes.
The flavorful blend of savory and aromatic notes makes it a culinary delight!
Thai-Chinese Recipes
When you visit Thailand, you'll notice the vibrant presence of Chinese Thai people and tourists. This has also influenced the delicious Chinese cuisine adapted by Thais using local ingredients.
Whether it's Lunar New Year or any other time, you can enjoy tasty Chinese Thai dishes in Bangkok's Chinatown or by making them at home with this recipe!
Why You’ll Love This Recipe
With just a few basic ingredients, you'll want to give this delicious new recipe a shot and wow your guests. They are perfect for appetizers, finger food for game days, or dinner gatherings.
Ingredients for Chinese roast pork belly recipe
Look at this simple ingredient list! The key ingredients are easy to find and can be found at most regular stores, minus the pork belly.
Check your local butcher shop or your Asian markets for the best cut of pork belly.
- Pork belly: Provides the meaty base for the dish. Make sure to use skin-on pork belly. Most Western grocery stores (in America) do not sell pork belly with the skin on. We need the skin for this recipe.
- Chinese five spicepowder. Infuse the dish with its signature aromatic blend.
- White pepper. Adds a subtle heat and depth of flavor. Black pepper can be used, too. Read more about Thai spices here.
- Salt. Balances the flavors and enhances taste.
- Shaoxing rice wine. It is also called Chinese cooking wine. Find these in the Asian market.
- Rice wine vinegar. It helps tenderize the pork belly and Adds a tangy balance to the flavors. Read more about Thai sauces here.
- Salt. Salt is used to help draw out moisture in the pork belly so we get a dry and crispy pork belly skin while adding flavor to the meat.
- White pepper. Adds a subtle flavor and heat to the pork. Learn more about essential Thai spices here.
How to make Chinese crispy pork belly
1. Clean your pork belly with running cold water. Dry it thoroughly with a paper towel. Score the skin of the meat with a small paring knife. Or carefully poke holes in the pork skin using a metal skewer or the sharp end of a small knife.
Make sure not to poke through the fat or meat.
2. Rub a generous amount of salt on both sides to help draw out moisture from the meat for a crispy cooked pork belly. Placed in aluminum foil or a platter with the pork belly skin side up.
Refrigerate uncovered for 8-10 hours. Remove from the fridge and pat dry to remove liquid and extra salt.
3. Place pork in new foil to use a stand-in platter. Rub the meaty side of the pork belly with Shaoxing wine, vinegar, five spice powder, and half of the salt. Make sure the spice mixture gets all the sides of the pork belly with the seasonings.
4. Flip the pork belly over and rub the rest of the salt and vinegar on the skin. Refrigerate uncovered for 10-12 more hours.
5. After marinating, preheat oven to 400 degrees Fahrenheit. With the pork still in the foil, roast for 40 minutes with the meat side down and skin side up. Check at half point to make sure the skin is not burnt.
6. Turn the oven on to the broil setting. Then, broil the pork belly for 8-12 minutes until the skin puffs and cracks.
7. Remove the meat from the oven and allow it to sit for 10 minutes before slicing into it. Enjoy!
Pork Belly in an Air Fryer
Follow the same cooking instructions in steps 1-4.
1. If your pork belly is long, cut the slab of pork belly into smaller pieces to fit your air fryer.
2. Then, Air fryer at 400 Fahrenheit for 30 minutes and crank up the heat to 450 Fahrenheit for 5-10 minutes to get the skin to puff and crisp up a bit.
3. Rest the pork for a few minutes, then slice it into any size you'd like. I like thick slices with all the layers in one piece for the full pork belly experience. Serve warm with your favorite dipping sauce.
How to Serve Your pork belly
- Serve the pork belly hot and fresh while the skin is still crispy! Pair it with steamed jasmine rice, sticky rice, purple sticky rice, or your favorite side dishes.
- Use your pork belly in my Khao Moo Dang, Thai basil pork belly stir fry, Chinese broccoli pork belly recipe, or any Thai fried rice recipe!
- They are perfect to serve in a bowl of Thai wonton soup with blanched bok choy.
- Serve your pork belly with Thai green chili sauce, Prik Nam Pla, Tamarind dipping sauce, Thai sweet chili dipping sauce, or simple chili garlic oil.
Dipping Sauce for Five-Spice Pork Belly
I love a side of spicy dipping sauce for my pork belly! Here's a simple recipe you can quickly assemble in no time! Feel free to adapt and adjust the spice level as needed.
- 2 tablespoons chili flakes.
- 2 tablespoons white sugar. Brown sugar will work as well.
- 1 tablespoon fish sauce
- 1 teaspoon light soy sauce
- 1 tablespoon lime Juice
- 1 stalk spring onions, minced
- 1 tablespoon water
- Optional. Add 1 tablespoon of each: Sesame seeds, chopped garlic, shallot, and cilantro.
In a small bowl, add the chopped ingredients and sauces together. Serve alongside your pork belly pieces. Enjoy!
Tips for the Perfect Chinese Pork Belly
- Cooking time may vary slightly depending on your oven or air fryer, so watch your pork belly while it cooks. If the skin darkens, remove it from the heat to prevent burning.
- Look for a pork belly with a good fat, skin, and meat balance for the best results.
- To achieve crispy skin, thoroughly dry your pork belly before cooking.
- Aim for fork-tender meat and crackling skin when preparing your pork belly.
Helpful Kitchen Tools for This Recipe
- Roasting tin or baking dish for cooking the pork belly.
- Use a sharp paring knife to score the pork belly skin.
Variations & Substitutes
- Customize the spice blend according to your preference, adjusting the Chinese Five Spice Powder proportions to suit your taste.
Storage
- Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Other Related Recipes to Try Now
- Baked chicken wings with oyster sauce
- Sticky wings with sriracha and hoisin sauce
- Sticky beef short ribs
Frequently Asked Questions
I've never done it before, but feel free to give it a shot, and if you have good results, I'd love to know how it turns out!
Absolutely! Just keep in mind that you might not get the best crackling skin as with other methods, but you'll still have a delicious lean pork belly option to enjoy in this alternative cooking method.
It's a fatty cut of pork, but the natural fats are much better for you than processed oils like canola or vegetable oil. Enjoy it in moderation with some healthy sides like a salad or fruit.
Chinese Five Spice offers a unique blend of savory, sweet, and aromatic flavors, featuring notes of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.
It's a Cantonese roast pork belly with authentic Chinese flavors. The pork is seasoned with savory sauces, rock sugar, and spices. It's then braised on low heat until tender and sticky from the braising liquid. You can find this delicious Chinese braised pork belly at many Chinese restaurants.
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Easy Chinese Five Spice Pork Belly
- Total Time: 2+ hours
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
Give this easy Chinese five spice Pork Belly a try! The crispy skin and flavorful meat will keep you coming back for more. One delicious bite, and you are hooked! Have it oven-baked or in the air fryer!
Ingredients
- 2 pounds pork belly with skin on
- 1 tablespoon five spice powder
- 1 ½ tablespoons Shaoxing wine
- 2 ½ tablespoon rice vinegar
- 2 tablespoon coarse salt
- 1 teaspoon white pepper
Instructions
1. Clean your pork belly with running cold water. Dry it thoroughly with a paper towel. Score the skin of the meat with a small paring knife. Or carefully poke holes in the pork skin using a metal skewer or the sharp end of a small knife. Make sure not to poke through the fat or meat.
2. Rub a generous amount of salt on both sides to help draw out moisture from the meat for a crispy cooked pork belly. Placed in aluminum foil or a platter with the pork belly skin side up. Refrigerate uncovered for 8-10 hours. Remove from the fridge and pat dry to remove liquid and extra salt.
3. Place pork in new foil to use a stand-in platter. Rub the meaty side of the pork belly with Shaoxing wine, vinegar, five spice powder, and half of the salt. Make sure the spice mixture gets all the sides of the pork belly with the seasonings.
4. Flip the pork belly over and rub the rest of the salt and vinegar on the skin. Refrigerate uncovered for 10-12 more hours.
5. After marinating, preheat oven to 400 degrees Fahrenheit. With the pork still in the foil, roast for 40 minutes with the meat side down and skin side up. Check at half point to make sure the skin is not burnt.
6. Turn the oven on to the broil setting. Then, broil the pork belly for 8-12 minutes until the skin puffs and cracks.
7. Remove the meat from the oven and allow it to sit for 10 minutes before slicing into it. Enjoy!
Pork Belly in an Air Fryer
Follow the same cooking instructions above in steps 1-4
1. If your pork belly is long, cut the slab of pork belly into smaller pieces to fit your air fryer.
2. Then, Air fryer at 400 Fahrenheit for 30 minutes and crank up the heat to 450 Fahrenheit for 5-10 minutes to get the skin to puff and crisp up a bit.
3. Rest the pork for a few minutes, then slice it into any size you'd like. I like thick slices with all the layers in one piece for the full pork belly experience. Serve warm with your favorite dipping sauce.
Notes
- Cooking time may vary slightly depending on your oven or air fryer, so watch your pork belly while it cooks. If the skin darkens, remove it from the heat to prevent burning.
- Look for a pork belly with a good fat, skin, and meat balance for the best results.
- To achieve crispy skin, thoroughly dry your pork belly before cooking.
- Aim for fork-tender meat and crackling skin when preparing your pork belly.
- Prep Time: 1+ hour
- Cook Time: 45 minutes
- Category: pork recipes
- Method: Oven
- Cuisine: Thai Chinese
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