Food: Five Spice Slow Roast Pork Belly

This is absolutely my kind of recipe. Easy peasy, minimal washing up, cheap and mega tasty. I love anything that can be thrown together in minutes and left to sort itself out while you bath the kids. Spinney’s and Waitrose have frozen pork belly strips which are perfect for this just make sure that they are fully defrosted. Marinate them in the fridge for at least half an hour but they will happily sit marinating over night if you want to get ahead of yourself.

I make my own rice and vegetables, using whichever greens I have in the fridge; tonight it’s peas and broccoli. And I probably use a double dose of coriander (cilantro over here).



Recipe serves 4


2 tsp five-spice powder
3 tbsp dark soy sauce
Thumb-size piece of fresh ginger, finely grated
2 tbsp hoisin sauce, plus extra to serve
2 star anise
8 x British pork belly slices
Microwaveable Basmati & Wild Rice
Side Dish Petit Pois with Leeks and Pancetta, or similar
Small bunch of fresh coriander, leaves picked


1. In a big dish, mix the five-spice, soy sauce, ginger, hoisin and star anise. Add the belly slices and marinate, covered, in the fridge for at least half an hour. Preheat the oven to 180°C/fan160°C/gas 4.
2. Put the marinade-covered pork in a baking tray skin-side up and roast for 30 minutes. Baste the pork in the sauce from the tin, then return the tray to the oven for another 30 minutes. Just before serving, cook the rice according to the packet instructions along with the pea and leek side dish. Mix together in a serving dish and stir through most of the coriander.
3. Remove the pork from the oven, then divide among plates along with the pilaf, drizzled with cooking juices. Sprinkle over the reserved coriander leaves and serve with extra hoisin sauce on the side.


Nutritional information can be found here.

Recipe from


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