FIVE-SPICE ROAST PORK BELLY
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
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
ROAST PORK BELLY WITH FIVE-SPICE RUB
Make and share this Roast Pork Belly With Five-Spice Rub recipe from Food.com.
Provided by Sackville
Categories Pork
Time 6h
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2310.8, Fat 235.4, SaturatedFat 85.2, Cholesterol 315, Sodium 2164.6, Carbohydrate 2.9, Fiber 0.6, Sugar 0.6, Protein 41.9
BONELESS PORK ROAST WITH FIVE-SPICE RUB
Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb."
Provided by Pi-E8216
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours.
- Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F.
- Remove pork from oven, cover loosely with foil. Let stand 15 minutes.
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
ROASTED PORK BELLY
Roasted pork belly with spices.
Provided by Lora
Categories Meat and Poultry Recipes Pork
Time 3h55m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 1.6 g, Cholesterol 41.1 mg, Fat 15.7 g, Fiber 0.3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 1082.2 mg, Sugar 0.2 g
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