Crispy Pork Belly with Homemade Five Spice

October 3, 2016

Once you've made homemade five spice you will never buy the stuff again, the flavours are so much richer and fill your home with the most delicious smell. I've rubbed a good chunk of pork belly in the aromatic spices and roasted, for a easy but mouth watering supper. Top tips: add a spoon full of sugar to help caramelise the meat and be sure to keep leftovers for a stir fry the next day.



900g pork belly 

1 tsp fennel seeds

1 tsp ground cinnamon 

1 tsp szechuan peppercorns

1 tsp star anise 

1 tsp brown sugar

1 tsp cloves 

1 tbsp olive oil

Salt and pepper



Preheat your oven to 200 degrees.


Use a pestle and mortar to grind the five spices and sugar together until smooth.


Place the pork belly into a baking tray. Rub with the olive olive oil, season and cover with the five spice.


Cook pork belly at 200 degrees for 10 minutes, then turn down to 180 degrees  for 1 1/2 hours.


When you take the pork out of the oven allow it to rest for 5 minutes, then slice and enjoy!





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