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Level
very easy
Prep Time
10 mins
Total Time
16 h
Serves
6 to 8

Ingredients

1
skin-on pork belly*, thawed
1.6 to 2 kg
2 tbsp
canola oil
30 mL
2 tsp
fine sea salt
10 mL
1 tbsp
Chinese 5 spice seasoning
15 mL
1 tsp
ground black pepper
5 mL
* pork belly (skin-on ¼ slab frozen Cryovac) in Meat Dept. freezer case

Method

Step 1
Pat dry pork belly with paper towels. Place on platter or baking sheet and refrigerate, skin-side up, uncovered, 12 to 24 hr. to help dry out skin for better crisping.
Step 2
Preheat oven (on either regular or convection heat setting) to 140°C (275°F). Using a boxcutter-style utility knife, score the skin in a cross-hatch pattern, cutting through the skin and into the fat to a depth of 1/4 in. (5 mm), in lines ½ in. (1 cm) apart all over the pork belly. Rub oil onto all sides. Season the skin-side with 1 tsp (5 mL) salt. Season the flesh-side with the remaining salt, 5 spice seasoning and pepper. Wrap the flesh-side and meaty cut-sides of the pork belly with foil, leaving the skin-side exposed.
Step 3
Place skin-side up directly in a roasting pan (no rack). Roast 1 hr 30 min. The pork belly will cook and reduce in size. Tighten up the foil pouch around the pork belly (still leaving skin-side exposed) and continue roasting 1 hr. Remove from oven. Increase oven temperature to 240°C (475°F). Remove foil. Place pork belly, skin-side up, on a rack fitted into the roasting pan. Roast another 30 min., until the skin is golden, puffed and crispy. If additional crisping is desired, set oven to broil. Broil briefly, watching carefully, to further crisp the skin. Internal temperature of pork belly should reach at least 71°C (160°F).
Step 4
Remove from oven and rest 10 min. before slicing. Serve with Charred Broccoli & Bok Choy with Honey-Hoisin Sauce.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
410
Fat:
35 g
Saturated Fat:
11 g
Carbs:
1 g
Cholesterol:
80 mg
Protein:
12 g
Sodium:
590 mg