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Crispy five-spice pork belly fresh from the oven, its skin golden and blistered. The rich layers of fat and meat are perfectly roasted, ready to be sliced and served.

Chinese Five-Spice Pork Belly

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Golden, crispy-skinned pork belly infused with aromatic Chinese five-spice and slow-roasted to perfection. The balance of tender, flavorful meat and crunchy crackling makes this a standout dish. Serve with rice, pickled vegetables, or steamed bao buns for an unforgettable meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

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
  • ½ teaspoon white pepper

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

Method
 

  1. Pat the pork belly dry and use a sharp knife to score the skin in a crosshatch pattern.
  2. 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.
  3. Let the pork belly marinate uncovered in the refrigerator for at least 2 hours, preferably overnight, to allow the skin to dry out.
  4. Preheat the oven to 325°F (163°C). Place the pork belly skin-side up on a roasting rack and roast for 90 minutes.
  5. 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.
  6. 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.

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