Roast Pork Belly With Five Spice Rub Recipes

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Steps:

• Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
• Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.

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.

Steps:

• Wipe the meat with kitchen towel to remove any moisture.
• Peel the garlic and pound it with the peppercorns, salt and five-spice powder using a pestle and mortar.
• Lay the pork, skin-side down, in a baking dish and rub the spice mix into the flesh.
• Cover the dish and leave in a cool place for at least 4 hours.
• Set the oven at 220°C.
• Put the pork in, skin-side up, and bake for 30 minutes, then turn the heat down to 180 C and roast for another 50-60 minutes.
• Check the juices run clear and if not roast a little longer.
• If you need to crisp up the fat, move the meat to the top shelf for the last 15 minutes.
• Take the pork out of the dish and let rest on a chopping board for at least 10 minutes.
• Cook the greens in boiling water for 3-4 minutes until tender but still crisp.
• Drain and put 1 tbsp water in the pan along with the oil and oyster sauce.
• Bring to a boil and tip in the greens, turn off the heat and over.
• Carve the pork along the bones.
• Serve with greens and rice.