Jo Anne Sugimoto


This roast pork is so delicious, especially when you are having won ton soup on a cold evening. It is also very good with chinese hot mustard, as a side dish.

Featured Pinch Tips Video

★★★★★ 3 votes
Serves 4


1 1/2 lb
pork belly, unsliced
2 Tbsp
rice wine
2 Tbsp
soy sauce
2 Tbsp
3 clove
garlic, minced
1 Tbsp
hoisin sauce
1/2 tsp
chinese five spice powder
2 Tbsp


1In a large bowl, mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce and chinese five-spice powder.

2Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the refrigerator.

3Preheat oven to 325 degrees.

4Rub excess marinade of the pork belly, not all of it. Place the pork belly in a roasting pan and roast it for 40 - 45 minutes.

5Flip the pork belly over after 20 minutes and brushing honey on the surface.

6The pork belly is done when the outsides begin to crisp and blacken and the center of the pork belly feels as firm as a tight fist.

7Remove from the oven and let it rest for about 10 minutes then transfer to a cutting board and slice into thin pieces.

8Serve with rice or noodles, or with won ton soup.

About this Recipe

Course/Dish: Pork, Roasts
Regional Style: Asian
Collection: Pork® Be inspired®
Other Tag: Quick & Easy