Chinese five spice roast pork belly

Try this roast pork belly with an Asian-inspired twist. Marinated in Chinese five spice and served with a wombok salad, it’s a mouth-watering meal.

Thickly sliced Chinese five spice roast pork belly with wombok mixture

Serves

6

Prep

15m

Note: + 5 mins resting time

Cooking

1h 20m

Ingredients

  • 1.3kg Coles Australian Pork Belly Roast Boneless
  • 1 tbs olive oil
  • 2 tsp sea salt flakes
  • 1 tsp Chinese five spice
  • 400g wombok (Chinese cabbage), shredded
  • 20g-piece ginger, peeled, cut into thin matchsticks, or 1 tbs drained pickled ginger
  • 1 Granny Smith apple, cored, cut into thin matchsticks
  • 1/2 cup mint leaves
  • 2 spring onions, thinly sliced
  • 1 long red chilli, seeded, thinly sliced (optional)
  • 1/4 cup (60ml) lime juice
  • 2 tsp fish sauce
  • 1/2 tsp sesame oil
  • 2 tbs brown sugar

Method

STEP 1

Preheat oven to 180°C. Line a roasting pan with baking paper. Place the pork in the lined pan. Pat the rind dry with paper towel. Use a small sharp knife to score the rind at 1cm intervals. Brush the rind with olive oil. Combine the salt and five spice in a small bowl. Rub salt mixture into the rind. Roast for 50 mins.

STEP 2

Increase oven temperature to 230°C. Roast pork for a further 20-30 mins or until cooked through. Set aside for 5 mins to rest.

STEP 3

Meanwhile, combine the wombok, ginger, apple, mint, spring onion and half the chilli, if using, in a large bowl. Combine the lime juice, fish sauce, sesame oil and sugar in a screw-top jar. Seal and shake well to combine. Season.

STEP 4

Transfer the pork to a large serving platter with the wombok mixture. Sprinkle with the remaining chilli, if using. Thickly slice the pork and drizzle the wombok mixture with dressing to serve.

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