Name: Slow-roast five-spice pork belly & gravy recipe Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 2 lbs pork belly; 2 tbsp Chinese five-spice powder; 1 tbsp salt; 1 tsp black pepper; 1 tbsp vegetable oil; 1 onion, thinly sliced; 3 garlic cloves, minced; 1 cup chicken broth; 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp cornstarch, mixed with 2 tbsp water

How To Make Slow-roast five-spice pork belly & gravy recipe

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Preparation: 15 minutes

Cooking: 3 hours

Total: 3 hours and 15 minutes

Serves:

Ingredients

2 lbs pork belly
2 tbsp Chinese five-spice powder
1 tbsp salt
1 tsp black pepper
1 tbsp vegetable oil
1 onion, thinly sliced
3 garlic cloves, minced
1 cup chicken broth
2 tbsp soy sauce
1 tbsp honey
1 tbsp cornstarch, mixed with 2 tbsp water

Instructions

Preheat the oven to 275°F (135°C).
Score the pork belly skin with a sharp knife, making diagonal cuts.
Rub the five-spice powder, salt, and black pepper all over the pork.
Heat the vegetable oil in an oven-safe skillet and sear the pork belly, skin-side down, until browned and crispy. Flip and sear the other side for 2 minutes.
Remove the pork from the skillet and set aside. Saute the onion and garlic in the skillet until softened.
Return the pork belly to the skillet, skin-side up, and add the chicken broth, soy sauce, and honey.
Cover the skillet with foil and transfer it to the preheated oven. Slow-roast for 3 hours, basting the pork with the cooking liquid every 1 hour.
Remove the pork from the oven and transfer it to a cutting board. Tent it with foil and let it rest for 10 minutes.
Meanwhile, strain the cooking liquid into a saucepan, discarding the solids. Bring the liquid to a simmer and whisk in the cornstarch mixture. Cook until the gravy thickens.
Slice the pork belly into thick pieces and serve with the gravy.