Five Spice Pork Belly Recipe

Prepare and season pork

Pat the pork belly dry with paper towels. If not already scored, lightly score the skin in a crosshatch (careful not to cut into the meat) or leave whole. Combine five-spice, 1.5 tsp kosher salt and black pepper; rub the spice blend evenly over the meat side and sides of the pork belly, avoiding getting a heavy rub on the skin. Let the seasoned pork rest at room temperature for 30 minutes (or refrigerate up to overnight, uncovered, for drier skin).

Sear pork

Heat 2 tbs neutral oil in a large, ovenproof skillet or Dutch oven over medium-high heat. Place pork belly meat-side down and sear until deeply browned, about 5–7 minutes. Flip and sear the skin side just long enough to render a little fat and color, about 2–3 minutes. Remove pork to a plate.

Assemble braise

Lower heat to medium. In the same pot, add smashed garlic, sliced ginger, and halved scallions; sauté 1–2 minutes until fragrant. Add sherry (or Shaoxing wine) to deglaze, scraping brown bits from bottom. Stir in chicken stock, soy sauce, and 2 tbs brown sugar. Bring to a gentle simmer.

Braise pork

Return the pork belly to the pot, meat-side up so the skin remains out of the liquid (add a small folded piece of foil to support if necessary). The liquid should come up about halfway up the meat. Add more stock or water if needed. Cover and braise in a 300°F (150°C) oven for 2 to 2.25 hours, until meat is very tender and connective tissue has softened. Remove from oven and transfer pork to a tray; reserve braising liquid.

Prepare skin and render

If you removed the skin earlier, pat it dry and score it into small squares. Heat 1 cup neutral oil in a medium heavy skillet or use a deep fryer to 350°F (175°C). Season the skin with 1 tsp kosher salt. Fry the skin in batches until puffed and crisp, about 2–4 minutes per batch, adjusting heat to avoid burning. Drain on paper towels and keep warm. Alternatively, for oven cracklings: lay skin pieces on a rack, sprinkle with salt, and bake at 375°F (190°C) for 25–35 minutes until crisp.

Cook compote

In a medium saucepan over medium heat, combine 3 cups rhubarb pieces, 1/2 cup granulated sugar, 1/4 cup orange juice, and lemon zest. Bring to a gentle simmer and cook, stirring occasionally, until rhubarb has softened and partly broken down, 8–12 minutes. Stir in 1/2 tsp vanilla extract and 1 tbs butter; cook 1 more minute. Taste and adjust sugar or acid as needed. Remove from heat and let cool slightly; compote will thicken as it cools.

Quick braised rhubarb

In a small saucepan combine 2 cups halved rhubarb, 1/4 cup water and 1 tbs brown sugar. Bring to a simmer over medium-low heat and cook gently 5–7 minutes until pieces are tender but still hold shape. Stir in 1 tsp butter for gloss and finish. Keep warm for plating alongside pork.

Reduce braising liquid

Strain the reserved braising liquid into a small saucepan and bring to a simmer over medium-high heat. Reduce until slightly syrupy, about 8–12 minutes (you should have roughly 1/2 cup). Swirl in 1 tsp rice or sherry vinegar to brighten and adjust seasoning. If desired, whisk in 1 tsp cold butter to gloss the sauce.

Crisp the skin (optional step for crackling skin on pork)

To achieve crisp pork skin, place the braised pork belly skin-side up under a preheated broiler 6 inches from the element for 4–8 minutes, watching constantly, until the skin bubbles and crisps. Alternatively, use a kitchen torch to puff the skin evenly. Rest pork 5 minutes before slicing.

Assemble plate

Slice the pork belly into 3/4-inch thick pieces. Spoon a smear of rhubarb compote on each plate, place 2–3 slices of pork belly atop or beside the compote, arrange a few pieces of braised rhubarb, and sprinkle pork cracklins over the pork for texture. Drizzle the reduced braising glaze over the meat and around the plate. Finish with microgreens or chopped cilantro and a pinch of toasted sesame seeds.