Chinese five-spice pork belly

Donal Skehans Chinese five-spice pork belly is super simple to cook but makes a wonderful dinner with tender meat and crispy crackling
By Donal Skehan
Chinese five-spice pork belly
  • Rating:
  • Serves: 6
  • Cook Time: 3.3333333333333335 hours 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 kg pork belly, fat scored horizontally
  • 3 tbsp rapeseed oil
  • 2 tsp chinese five spice
  • 2 bulbs of garlic, sliced in half horizontally
  • 1 large onion, cut into thick slices horizontally
  • Asian greens, to serve
  • sugar snap peas, to serve


1. Preheat the oven to 160C/140C fan/gas 3. Rub the pork belly all over with oil, dust with the Chinese five-spice powder and sprinkle with sea salt.

2. Place the garlic bulb halves and onion slices in the base of a large roasting tin and place the pork belly on top, skin-side down. Pour in a few tablespoons of water. Put the roasting tin in the oven and cook for 2½3 hours.

3. Remove from the oven and turn the pork belly over so that it is skin-side up. Sprinkle the skin with a little extra sea salt.

4. Turn up the oven to 220C/200C fan/gas mark 7 and cook the pork for a further 1520 minutes until the skin is crispy. Carve into thick slices and serve with wilted Asian greens and sugar snap peas.

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