Oven-Roasted Pork Belly with Five-Spice Glaze

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork belly slow-roasted with a caramelized five-spice and honey glaze, delivering rich, aromatic flavors and crispy skin. This Chinese-inspired St. Patrick’s Day recipe, ready in about 110 minutes, pairs pork belly, skin on, scored, Chinese five-spice powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 95 min Serves 4 Chinese cuisine 550 cal/serving

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Ingredients

2 lbs pork belly, skin on, scored
1 tbsp Chinese five-spice powder
1 tsp salt
1/2 tsp black pepper
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
2 cloves minced garlic
1 tsp ginger, grated

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Instructions

Step 1: Preheat oven to 325°F (160°C). Rub 2 lbs pork belly skin (scored) with 1 tbsp Chinese five-spice powder, 1 tsp salt, and 1/2 tsp black pepper, massaging the spices evenly.
Step 2: Place pork belly on a roasting rack over a baking tray, skin side up, and roast for 1 hour 15 minutes uncovered to render the fat and tenderize the meat.
Step 3: Meanwhile, mix 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp grated ginger in a small bowl to create the glaze.
Step 4: After 1 hour 15 minutes, brush the honey glaze evenly over the pork belly skin and increase oven temperature to 425°F (220°C). Roast for an additional 20 minutes until the glaze is caramelized and the skin is crispy.
Step 5: Remove from oven and let rest 10 minutes before slicing into bite-sized pieces. Serve warm.