This Chinese braised pork belly five spice recipe was made by Spice House staffers Adam Schwartz and Tracy Turoczy for an event at the Evanston Women's Club.
Makes 12-16 appetizer-sized portions.
Rub pork with oil, then generously rub with spices and salt. Allow to marinate overnight. Sear pork in oven at 500F for 25 minutes. Lower heat to 325F. Add braising liquid to pan (not on pork). Cook until very, very tender, approximately two and a half hours.
This goes wonderfully with Plum Ginger Mustard.
Can substitute brown sugar for Turbinado sugar.