Chinese · Dinner
Crispy Skin Roast Pork Belly
Roasted pork tenderloin scored and rubbed with Chinese five-spice, salt and sugar, roasted at high heat until the surface blisters and crisps while the lean meat inside stays juicy. Served sliced with steamed jasmine rice and a five-spice soy dip for a lighter, lower-cholesterol take.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
410Calories
48.3gProtein
9.8gFat
22.1gCarbs
6.2gSugar
1.4gFiber
1210mgSodium
78mgChol
2.9gSat Fat
760mgPotassium
45mgCalcium
2.6mgIron
0.9mcgVitamin B12
4.5mgVitamin C
Goes well with
Chinese Beer (Tsingtao or similar lager)
local
Chrysanthemum Tea
international
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Pat the pork tenderloin dry and rub all over with salt, sugar, and Chinese five-spice until evenly coated.
2
Chill
Place the rubbed pork on a plate, cover, and refrigerate for 30 minutes so the seasonings penetrate.
3
Roast
Set the pork on a wire rack over foil and roast in a 220C (425F) oven for 25 to 30 minutes until the surface is deep golden brown and a probe reads 63C at the thickest point.
4
Rest
Transfer the pork to a cutting board and let it rest uncovered for 5 minutes.
5
Build
Whisk soy sauce, rice vinegar, sesame oil, minced garlic, sliced scallion, and white pepper together in a small bowl.
6
Plate
Slice the pork thinly against the grain, arrange over the jasmine rice, and serve with the dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 2 tsp2 tsp Chinese five-spice
- 1 tsp1 tsp salt
- 2 tsp2 tsp sugar-white
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp white pepper
- 5.2 oz150g jasmine rice-cooked
