FIVE-SPICE ROAST PORK BELLY
FIVE-SPICE ROAST PORK BELLY
1/4 cup Chinese soy sauce
2 tablespoons sugar
1 teaspoon five-spice powder
1 teaspoon sesame oil
2 pounds pork belly, at least 50 percent lean, with rind intact
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.
Servings: 8
Each serving: 593 calories; 11 grams protein; 1 gram carbohydrates; 0 fiber; 60 grams fat; 22 grams saturated fat; 82 mg. cholesterol; 162 mg. sodium.
Note: Adapted from "Essentials of Asian Cuisine" by Corinne Trang