Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Five spice belly pork with baked rhubarb

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Five spice belly pork with baked rhubarb

    • Preparation time: 10 minutes
    • Total time: 1.5 - 2 hours

    Serves: 4


    750g free range pork belly joint (from the meat counter)
    ½ tsp Chinese five spice
    ½ tsp freshly ground black pepper
    2 tsp coarse sea salt
    400g forced rhubarb
    2–3 star anise
    50g caster sugar


    1 Preheat the oven to 220°C, gas mark 7. Remove the string from the joint and unroll. If necessary, score the skin of the pork with a sharp knife. Mix together the five spice, pepper and salt, and rub all over the skin, working it into the scored areas.

    2 Place the pork skin side up in a roasting tin. Roast for 30 minutes. Lower the temperature to 180°C, gas mark 4. Cook the pork for a further 1 hour until the skin is tender and starting to crisp. If the skin needs longer to crisp up, turn the oven back up to 220°C, gas mark 7 again until the crackling has formed.

    3 Remove the pork from the oven and transfer to a warm plate to rest while you roast the rhubarb. Trim and slice the rhubarb into 5cm pieces, then arrange in a single layer in a roasting tin, add the star anise and scatter with the sugar. Roast for 15 minutes until the rhubarb is tender but still holding its shape. Serve with the pork and crackling cut into generous pieces. I like this with wedges of roasted sweet potato and steamed greens or sprouts for a comforting Sunday lunch.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars