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Mains

Five-spice roast pork belly

Five-spice roast pork belly
Ken Hively / Los Angeles Times

They call me Pork Boy, and as far as I'm concerned, the Year of the Pig couldn't have come at a better time. At long last, after decades of abuse, my favorite meat is once again getting a little love. ... Read more

Total time: About 1 hour and 5 minutes, plus 4 hours marinating time | Serves 8
  • 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% lean, with rind intact

Step 1Make 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.

Step 2Heat 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.

Note: Adapted from "Essentials of Asian Cuisine" by Corinne Trang.

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