Crispy, tender, and packed with deep aromatic flavors, Chinese Five-Spice Pork Belly is a dish that commands attention. Every bite delivers a perfect balance of crunch and melt-in-your-mouth texture, thanks to the slow roasting process that transforms the pork into something truly special.
The magic lies in the five-spice blend, a mix of star anise, cloves, cinnamon, Sichuan pepper, and fennel that infuses the pork with a rich, warm depth. This dish is a staple in Chinese cuisine, often served with rice, steamed buns, or noodles for a meal that feels indulgent yet effortless.
Why You’ll Enjoy This Chinese Five-Spice Pork Belly
A great pork belly dish captures texture, aroma, and bold seasoning in every bite. This one delivers on all three.
- Crispy Skin, Tender Meat – The slow-roasted skin shatters with each bite, while the inside stays succulent and flavorful.
- Deep, Fragrant Seasoning – Five-spice powder creates an earthy, slightly sweet, and peppery warmth that enhances the pork.
- Versatile Serving Options – Pairs beautifully with rice, noodles, or wrapped in fluffy bao buns.
- Minimal Effort, Maximum Flavor – The oven does most of the work, making this a stress-free meal with restaurant-quality results.
This dish is all about big flavors and satisfying textures, making it a standout for any occasion.
Ingredients for the Best Chinese Five-Spice Pork Belly
This recipe relies on simple yet bold ingredients to build layers of flavor.
- Pork Belly – The perfect cut for roasting, with just the right balance of fat and meat.
- Five-Spice Powder – A fragrant mix that adds warmth, depth, and complexity.
- Soy Sauce – Provides a savory umami base for seasoning.
- Shaoxing Wine – A key ingredient in Chinese cooking that enhances flavor and aroma.
- Sugar – Balances the spices and helps caramelize the skin.
- Salt & White Pepper – Essential for crisping the skin and enhancing overall taste.
With just a handful of ingredients, the pork belly transforms into something rich, crisp, and deeply seasoned.
How to Make Chinese Five-Spice Pork Belly
The secret to perfectly roasted pork belly is in the preparation and slow cooking process.
- Prepare the Pork – Pat the pork belly dry and score the skin with a sharp knife, making shallow cuts. This helps render the fat and create ultra-crispy skin.
- Season and Marinate – Rub the meat side with five-spice powder, soy sauce, Shaoxing wine, and sugar, ensuring the flavors absorb well. Let it marinate for at least 2 hours, preferably overnight.
- Dry the Skin Completely – After marinating, wipe the skin dry and rub it generously with salt and white pepper. This draws out moisture for maximum crispiness.
- Roast Slowly – Cook at 325°F (163°C) for 90 minutes, allowing the fat to render and the meat to become tender.
- Increase the Heat for Crisping – Turn the oven to 450°F (232°C) and roast for another 20–30 minutes until the skin is golden, blistered, and crispy.
- Rest and Serve – Let the pork belly sit for 10 minutes before slicing. Serve with steamed rice, greens, or tucked inside bao buns.
This technique locks in moisture while crisping the skin to perfection, giving you the best balance of texture and flavor.
Tips for the Best Chinese Five-Spice Pork Belly
Small adjustments make a huge impact on the final result.
- Let the skin dry out overnight – Air-drying the pork belly in the fridge enhances crispiness.
- Use coarse salt for better skin texture – The salt draws out moisture, creating an ultra-crisp finish.
- Slice with a sharp knife – A clean, even cut keeps the crispy skin intact.
- Serve with something fresh – The richness of the pork is best balanced with light vegetables, pickled cucumbers, or steamed greens.
Following these tips ensures every bite is crispy, juicy, and packed with bold flavor.
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Best Sides to Serve with Chinese Five-Spice Pork Belly
This dish pairs best with simple, fresh sides that complement the richness of the pork.
| Side Dish | Why It Works |
|---|---|
| Steamed Jasmine Rice | A neutral base that soaks up the flavorful juices. |
| Pickled Cucumbers | Adds a tangy crunch to cut through the richness. |
| Garlic Stir-Fried Greens | Light, fresh, and helps balance the bold spices. |
| Scallion Pancakes | A crispy, savory option that pairs well with the pork’s seasoning. |
| Steamed Bao Buns | Soft, pillowy buns that create a perfect handheld bite. |
Each side dish adds contrast, balance, and variety, making the meal even more enjoyable.
How to Store & Reheat Chinese Five-Spice Pork Belly
This pork belly stores and reheats beautifully, maintaining its flavor and texture.
- Refrigerate: Keep in an airtight container for up to 4 days.
- Freeze: Store in a freezer-safe bag for up to 3 months.
- Reheat: For best results, warm in a hot oven (375°F/190°C) for 10–15 minutes to crisp the skin again.
Avoid microwaving, as it softens the crispy texture.
Frequently Asked Questions
Can I use a different cut of pork?
Pork shoulder works, but won’t achieve the same crispy texture. Pork belly is the best choice.
How do I make the skin extra crispy?
Let the pork air-dry in the fridge overnight, and always start with a completely dry surface before roasting.
Can I cook this in an air fryer?
Yes! Roast at 300°F (150°C) for 40 minutes, then increase to 400°F (200°C) for 10–15 minutes to crisp the skin.
What’s the best way to serve this?
It’s great with rice, tucked into bao buns, or alongside pickled vegetables for contrast.
Can I make this ahead of time?
Yes! Roast the pork, store it in the fridge, and crisp the skin in the oven just before serving.
This Chinese Five-Spice Pork Belly brings together crunchy, tender, and deeply spiced flavors, making it a must-try for any pork lover.
Chinese Five-Spice Pork Belly
Equipment
- Sharp Knife For scoring the pork skin
- Mixing Bowl For preparing the marinade
- Roasting Pan with Rack To allow airflow for even cooking
- Baking Sheet For crisping the pork skin at high heat
Ingredients
- 2 lb pork belly skin-on
- 1 tablespoon five-spice powder
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Instructions
- Pat the pork belly dry and use a sharp knife to score the skin in a crosshatch pattern.
- In a mixing bowl, combine five-spice powder, soy sauce, Shaoxing wine, sugar, salt, and white pepper. Rub the mixture over the meat side of the pork, avoiding the skin.
- Let the pork belly marinate uncovered in the refrigerator for at least 2 hours, preferably overnight, to allow the skin to dry out.
- Preheat the oven to 325°F (163°C). Place the pork belly skin-side up on a roasting rack and roast for 90 minutes.
- Increase the oven temperature to 450°F (232°C) and roast for an additional 20–30 minutes, or until the skin is blistered and crispy.
- Let the pork belly rest for 10 minutes before slicing. Serve with rice, pickled vegetables, or steamed buns.
Notes
- For extra crispy skin, refrigerate the pork belly uncovered overnight.
- Use coarse salt to help dry out the skin before roasting.
- For a twist, add a drizzle of hoisin sauce when serving.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
Sherry Eiler
Friday 7th of March 2025
So good, I immediately sent the recipe to my friends.
Frank Byrd
Friday 7th of March 2025
A restaurant-quality dish made right at home. Will be making this again soon.