Five Spice Pork Belly with Bean Mash

clock 25 minutes + 2 hours bowl Serves 4


  • 500 g piece pork belly
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 2 tsp Chinese five spice
  • 1 oxo chicken stock cube
  • 840 g Select butter beans
  • 2 cloves garlic, crushed
  • 1 lemon for zest and juice
  • salt and pepper to taste
  • steamed Shanghai pak choy to serve
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  • 1. Preheat oven to 220°C.

  • 2. Score the fat of the pork with a very sharp small knife cutting on a diagonal 1cm apart.

  • 3. Rub pork belly meat with 1 Tbsp olive oil, salt and spice. Just rub oil and salt into the skin. Place pork into an oven dish. Pour 2 cups water mixed with stock cube, around the base.

  • 4. Place into the hot oven for 30 minutes or until the skin is crispy and golden. Turn oven down to 180?C and continue to cook for 1 ½ hours. You may need to add extra water.

  • 5. To make the bean mash: Rinse butter beans in a sieve under cold water. Place into a kitchen processor, add garlic, remaining oil and lemon. Blitz a few times until it is nearly smooth with a few chunky pieces. Place into a bowl and warm before serving.

  • 6. When the pork is cooked remove from oven and set aside while you cook the pak choy.

  • 7. Cut the pork into four even sized pieces. Serve a spoon of bean mash onto the plate, top with a piece of pork, pak choy on the side and season with salt and pepper.

  • Tip: Don’t be tempted to spoon the juices from the pan over the cracking. It will cause the skin to blacken and look burnt. The top will continue to crispen as it cooks.

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