Gusto TV Pork Belly Recipe - Chinese 5-Spice Sugar Roast

Pork Belly Recipe

This Pork Belly Recipe slow-roasts into fork-tender melt-in-mouth perfection through aggressive 5-spice brown sugar rub that caramelizes into mahogany crust while low 300°F heat renders fat cap silky. From A IS FOR APPLE “Bacon and Bananas,” hosted by Robert Jewell, this 6-hour showstopper transforms 2 pounds pork belly into 16 epic slices perfect for bao buns, ramen topping, or episode’s bacon-banana theme through sweet-spicy umami mastery.

The Inspiration

Pork Belly achieves Chinese roast pork transcendence through patient low-slow cooking — 5-spice’s star anise-fennel-clove-Sichuan peppercorn-cinnamon symphony meets brown sugar’s caramel embrace, creating flavor pockets that penetrate fatty layers during 6-hour transformation. Robert Jewell showcases this technique in A IS FOR APPLE, threading episode’s bacon-banana sweetness through savory pork belly that forks apart like butter while crust crackles audibly. Room-temperature start ensures even cooking; frequent basting with rendered fat creates self-glazing mahogany armor.

From Cantonese siu yuk to modern ramen counters, pork belly reigns supreme — rindless cut maximizes rub penetration; aggressive massaging tears micro-tears for flavor infusion. “Bacon and Bananas” celebrates pork’s sweet potential, positioning this as holiday centerpiece or weekly meal prep gold.

Ingredients

2 lbs (910g) pork belly rind removed
2 teaspoons (10ml) ground 5 spice powder
¼ cup (60ml) brown sugar
2 teaspoons (10ml) kosher salt
1 teaspoon (5ml) cracked pepper

Methods

Remove pork belly from the refrigerator and allow to come to room temperature for 15 minutes.
In a medium bowl combine 5 spice powder, brown sugar, salt and pepper.
Mix to combine.
Rub the pork belly all over with mixture. Be slightly aggressive with the rub, it should tear little micro pockets of flavor into the flesh.
Place pork belly in oven proof container and place in a preheated 300F (148°C) oven.
Roast pork basting frequently with drippings for 6 hours or until the meat is completely fork tender.
Remove from oven.
Tent loosely with foil and allow meat to rest 20 minutes.
Slice in ½ inch (1.3cm) slices.

Serving Suggestions

Fan Pork Belly slices pyramid-style over steamed bao buns with hoisin-scallion relish for dim sum decadence, or layer into ramen bowls where custardy slabs melt into broth luxuriously — episode’s bacon-banana theme demands peanut-hoisin dipping sauce with fried plantain chips for sweet crunch contrast. Holiday platters showcase halved slabs with star anise-pickled cucumber salad cutting richness; taco transformation crisps slices in skillet then piles with cilantro-lime crema and pickled chilies for fusion glory.

Breakfast hash crumbles leftovers with sweet potatoes and fried eggs; grill slices 90 seconds amplify crust for summer BBQs where bourbon cocktails provide perfect pairing — airtight storage maintains texture 5 days while flavor peaks day three.

Final Thoughts

Pork Belly recipe from A IS FOR APPLE “Bacon and Bananas,” hosted by Robert Jewell, slow-roasts 2 pounds skinless pork belly 6 hours at 300°F with aggressive 5-spice brown sugar rub that caramelizes into crackling mahogany crust while interior melts fork-tender like butter — basting technique creates self-glazing perfection yielding 16 epic ½-inch slices ideal for bao buns, ramen toppings, or holiday centerpieces. Room-temperature start, micro-tear flavor penetration, and precise resting deliver restaurant-level textural mastery accessible to home ovens everywhere, transforming fatty pork into custardy luxury that reheats flawlessly.

Find more recipes from A is for Apple here!