Recipe courtesy of Ching-He Huang
Episode: Session Bistro
Print
Total:
13 hr 30 min
Active:
1 hr 15 min
Yield:
6 to 8 servings
Level:
Advanced

Ingredients

Chinese Five-Spice Powder:
  • 1 teaspoon fennel seeds
  • 1 teaspoon Sichuan peppercorns 
  • 1/2 teaspoon white peppercorns
  • 10 to 12 cloves 
  • 4 star anise 
  • 3 cinnamon sticks 
Roast Pork:
  • One 4-pound, skin-on piece pork belly
  • 1/4 cup black rice vinegar, whisked together with 1/2 teaspoon sugar
  • 1/2 teaspoon coarse salt 
  • 1/2 teaspoon sugar 
Tropical Salsa:
  • 1 cup finely diced fresh pineapple
  • 1/4 cup finely chopped fresh cilantro plus 1 teaspoon minced cilantro stems 
  • 1 large mango, peeled, pitted and finely diced 
  • 1 small red chile, such as Fresno, seeded and minced 
  • 1/2 small jalapeno, seeded and minced 
  • 1 small red onion, finely diced 
  • 1 scallion, greens only, thinly sliced 
  • Juice of 1/2 lime 
  • 1 to 2 tablespoons fresh orange juice 
  • Pinch coarse salt 
  • Pinch sugar
  • Ground white pepper
For Service:
  • 6 tablespoons hoisin sauce

Directions

For the five-spice powder: Toast the fennel, Sichuan peppercorns, white peppercorns, cloves, star anise and cinnamon in a dry, hot wok until fragrant. Remove and let cool slightly. Grind the spices to a powder in a spice grinder. (The spice mix can be kept for up to 1 month in an airtight container at room temperature.)

For the roast pork: Hang the pork belly on a meat hook set over a sink. Pour boiling water over the skin of the pork and let it drain. (Avoid pouring hot water on the meat and fat.) Pat the pork dry.

Brush the pork skin with the vinegar-sugar mixture. Refrigerate on a wire rack, skin-side up, uncovered, for least 10 hours.

Preheat the oven to 450 degrees F.

Score the meat-side of the pork belly 1/2-inch deep. Mix together the five-spice powder, salt and sugar and rub the meat (but not the skin) with the mixture, making sure to get it into all the crevices.

Pierce the pork skin all over using a pork skin tenderizer or a sharp knife; do not pierce the meat. Set the wire rack into a roasting pan and fill the pan with 1 inch of cold water. Place the pork skin-side up on the rack and roast for 45 minutes. Reduce the heat to 350 and roast 2 hours more. Raise the heat to 400 and roast until the skin is nice and crispy, 15 minutes. (Alternatively, finish by broiling until the skin gets bubbly and crisp.) Reserve the remaining liquid in the pan.

Finely slice the pork belly for service, leaving the skin on. (Or separate the crispy skin and chop it into fine pieces; use as garnish.)

For the tropical salsa: In a bowl, combine the pineapple, cilantro, mango, red chile, jalapeno, red onion, scallion, lime juice, orange juice, salt, sugar and white pepper to taste. Mix until well blended. (Use within 2 hours; makes about 2 cups.)

For service: Heat the hoisin sauce in a small saucepan or a wok until bubbling; whisk in 1/4 cup of the reserved pork cooking liquid and cook until the sauce thickens and turns glossy. Taste and add salt or more cooking liquid as necessary.

The sliced pork can be served family-style over a bed of the tropical salsa, with the hoisin sauce on the side and steamed Peking duck pancakes for wrapping. (Or the pork can be served on flash-fried wonton wrappers brushed with the hoisin sauce, and garnished with the tropical salsa.)

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Cuban-Style Pork Roast

Recipe courtesy of Michelle Jones

Roasted Pork Loin

Recipe courtesy of Kelsey Nixon

Korean Roasted Pork Belly Bossam

Recipe courtesy of Judy Joo

Chinese Roast Pork

Recipe courtesy of Roger Mooking

Stuffed Roast Pork with Apple Gravy

Recipe courtesy of Siba Mtongana

Roast Pork Ramen Noodles (From the Pork Broth)

Recipe courtesy of Claudia Sidoti

Really Slow Roast Pork Shoulder with Crispy, Crispy Crackling and Garlic Roast Potatoes

Recipe courtesy of Lorraine Pascale

Sizzling Pork Sisig

Recipe courtesy of Hey Joe!

Pork Ramen

Recipe courtesy of Esther Choi

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

I Hart Food

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

I Hart Food

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here