Chinese Five-spice Pork Belly with Chilli Noodles and Asian Greens | DonalSkehan.com, Crispy crackling and tender pork belly...Perfection!
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Chinese Five-spice Pork Belly with Chilli Noodles and Asian Greens

October 23

Crispy crackling and tender pork belly meat paired with Chinese five-spice powder – a match made in heaven. For just the tiniest amount of work in the kitchen, using an inexpensive piece of meat, you get the most amazing results, which will feed a crowd. There are many different things you can do with pork belly as it’s quite versatile, but I like the simplicity of this method; it’s a nod to Asia, where this is an incredibly popular cut of meat.

  • serves Serves 6
  • time


  1. 1. Preheat the oven to 160°C/325°F/Gas Mark 3. Rub the pork belly all over with oil, dust with the Chinese five-spice powder and sprinkle with sea salt.
  2. 2. Place the garlic bulb halves and onion slices in the base of a large roasting tin and place the pork belly on top, skin-side down. Pour in a few tablespoons of water. Put the roasting tin in the oven and cook for 2½–3 hours.
  3. 3. Remove from the oven and turn the pork belly over so that it is skin-side up. Sprinkle the skin with a little extra sea salt. Turn up the oven to 220°C (425°F/Gas 7) and cook the pork for a further 15–20 minutes until the skin is crispy. Carve into thick slices and serve with the noodles and greens.
  4. 4. For the stir fry greens, heat a large wok over a high heat and add a good glug of sunflower oil. Peel and finely mince a thumb-sized piece of ginger, and add to the wok along with two finely minced garlic cloves. Fry for 30 seconds before adding three roughly shredded pak choy and half a head of roughly shredded chinese cabbage. Stir fry until the greens are tender, then drizzle with a tablespoon of light soya sauce and a teaspoon of sesame oil. Serve Straight away.
  5. 5. To make the noodles, cook the noodles in a large pot of boiling water according to the packet until they are tender. Drain the noodles and set aside.
  6. 6. Heat some more of the sunflower oil in a large wok over a medium heat. Add the chillies and half the spring onions and fry for about 5 minutes. Add the noodles and the chilli oil and fry until they are heated through.
  7. 7. Serve with generous slices of pork belly.

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For the pork:

2 kg pork belly, fat scored horizontally

3 tbsp rapeseed oil

1–2 tsp Chinese five-spice powder

2 garlic bulbs, peeled and sliced in half horizontally

1 large onion, peeled and cut into thick slices horizontally

Sea salt

For the stir fry greens:

1 tbsp of sunflower oil

1 thumb sized piece of ginger, finely sliced

2 cloves of garlic, finely sliced

2 large pak choy, slice in half

1/2 head of Chinese cabbage, roughly shredded

1 tbsp of light soy sauce

1 tsp of sesame oil

For the chilli noodles:

300g egg noodles

2 red chillies, deseeded and finely chopped

8 spring onions, trimmed and finely sliced on the diagonal

1 tbsp chilli oil


You'll Need

Large roasting tin

Large wok

Large pot