Sheet Pan Five-Spice Pork Belly with Roasted Baby Bok Choy

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 developed and reviewed.

Succulent pork belly seasoned with aromatic Chinese five-spice powder, roasted alongside tender baby bok choy for a balanced and hearty meal. This Chinese-inspired sheet-pan recipe, ready in about 50 minutes, pairs pork belly, skin 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: 10 min Cook: 40 min Serves 4 Chinese cuisine 550 cal/serving

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Ingredients

1.5 lbs pork belly, skin scored
1 tbsp Chinese five-spice powder
1 tsp salt
1/2 tsp black pepper
2 tbsp hoisin sauce
1 tbsp soy sauce
4 heads baby bok choy, halved lengthwise
2 tbsp vegetable oil
3 garlic cloves, sliced

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 425°F. Rub 1.5 lbs pork belly (skin scored) evenly with 1 tbsp Chinese five-spice powder, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Place the pork belly on a rimmed baking sheet skin side up, roast uncovered for 25 minutes until skin begins to crisp.
Step 3: Meanwhile, toss 4 halved baby bok choy with 2 tbsp vegetable oil and 3 sliced garlic cloves.
Step 4: Remove pork belly from oven, brush 2 tbsp hoisin sauce and 1 tbsp soy sauce over the meat side, arrange bok choy around the pork.
Step 5: Roast everything together for an additional 15 minutes until pork skin is crispy and bok choy is tender but still vibrant.
Step 6: Let pork rest for 10 minutes before slicing into 1/2-inch pieces and serving with the roasted bok choy.