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Hoisin Five-Spice Pork Belly Burnt Ends

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Tender, caramelized pork belly cubes glazed with a sticky-sweet hoisin sauce and aromatic five-spice powder, served with a fresh scallion ginger sauce for a perfect balance of flavors.

Ingredients

Scale
  • 3 pounds pork belly, skin removed and cut into 1-inch cubes
  • 1 tablespoon five-spice powder
  • ½ cup hoisin sauce
  • 2 tablespoons low sodium soy sauce
  • ¼ cup packed brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 4 scallions, thinly sliced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon honey (optional)
  • Pinch of chili flakes (optional)
  • Freshly ground black pepper, to taste
  • Pinch of salt

Instructions

  1. Preheat your oven to 275°F (135°C). If using convection, reduce temperature by 25°F (about 15°C).
  2. Pat the pork belly cubes dry with paper towels. Toss the cubes in a bowl with five-spice powder, black pepper, and a pinch of salt.
  3. Place the pork cubes spaced evenly on a wire rack set over a rimmed baking sheet.
  4. Roast uncovered for 1.5 to 2 hours, rotating the tray halfway through for even cooking.
  5. In a small bowl, whisk together hoisin sauce, soy sauce, brown sugar, minced garlic, rice vinegar, and sesame oil to make the glaze.
  6. Brush the pork belly cubes generously with the hoisin glaze. Increase oven temperature to 400°F (205°C).
  7. Roast for an additional 20-30 minutes, flipping once and re-glazing midway. Watch closely to avoid burning.
  8. While the pork finishes, combine sliced scallions, grated ginger, honey, chili flakes (if using), and a splash of rice vinegar in a small bowl to make the scallion ginger sauce.
  9. Serve the pork belly burnt ends hot, drizzled with or alongside the scallion ginger sauce.

Notes

Pat pork dry to ensure crispiness. Use a wire rack for even cooking and fat drainage. Flip pork cubes during high-temp glaze roasting for even caramelization. Adjust oven temperature if glaze caramelizes too quickly. Scallion ginger sauce is best served fresh within an hour. For gluten-free, substitute soy sauce with tamari and verify hoisin sauce is gluten-free. Smoking pork belly before roasting adds authentic burnt ends flavor.

Nutrition

Keywords: pork belly, burnt ends, hoisin sauce, five-spice, scallion ginger sauce, barbecue, Asian flavors, party appetizer

Find it online: https://lirafood.com/hoisin-five-spice-pork-belly-burnt-ends-recipe-easy-perfect-sauce/