What are the main ingredients in 5-Spice Pork Belly & Peanut Brittle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of 5-Spice Pork Belly & Peanut Brittle?

Calories: 878, Carbs: 48 grams, Fat: grams, Protein: 46.6 grams, Sugar: 20.5 grams, Salt: 455 grams

How do I prepare 5-Spice Pork Belly & Peanut Brittle?

YOU BUTTERNUT ORDER TAKEOUT: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. At the halfway mark, remove the tray from the oven and add the sesame oil. Toss until fully coated and return to the oven to roast for the remaining time. On completion, the butternut should be cooked through and crisping up. MARINATION STATION: In a bowl, combine the soy sauce, the grated ginger, the Chinese 5-spice, the spring onion whites, 100ml of water, and seasoning. Add the pork belly and toss until fully coated. Set aside to marinade for at least 10 minutes. HEY, HONEY!: Thoroughly grease a flat tray or dish. Place a small pan over a medium heat. Add the honey and allow to bubble for 2 minutes or until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the sesame seeds and the chopped peanuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop into the fridge to cool for at least 15-20 minutes. Once cooled, remove from the fridge and break up into small pieces. PERFECT PORK: Place a nonstick pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the marinated pork belly, reserving the marinade in the bowl, and sear for 3-5 minutes, flipping halfway, until browned. On completion, remove from the pan and place on a greased baking tray. Roast in the hot oven for 6-8 minutes until cooked through and golden. Return the pan to a medium-high heat with the reserved marinade. Simmer for 1-3 minutes until slightly reduced. Loosen with a splash of water, if necessary. Remove from the pan on completion. A PAK ON THE BACK: Return the pan to a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season. BELLY OF THE FEAST!: Plate up the golden pork belly. Drizzle over the marinade and sprinkle over the peanut & sesame brittle pieces. Side with the sesame oil roasted butternut and the tender pak choi. Sprinkle over the spring onion greens and the chopped coriander. Wow, Chef!

What should be prepared from my kitchen to make 5-Spice Pork Belly & Peanut Brittle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

5-Spice Pork Belly & Peanut Brittle

Name: 5-Spice Pork Belly & Peanut Brittle
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Paper Towel

Pork belly is marinated in soy sauce, ginger and Chinese 5-spice before being seared and roasted. It is served with a divine honey, peanut & sesame seed brittle for crunch, sweetness and pizzazz! Sided with sesame oil-infused roasted butternut and tender pak choi, what could be better?

5-Spice Pork Belly & Peanut Brittle

with roasted butternut & pak choi

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut
Chinese 5-Spice
Fresh Coriander
Fresh Ginger
Honey
Low-Sodium Soy Sauce
Pak Choi
Peanuts
Pork Belly
Sesame Oil
Spring Onion
Spring Onions
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Photo of 5-Spice Pork Belly & Peanut Brittle

Serves 1

YOU BUTTERNUT ORDER TAKEOUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes. At the halfway mark, remove the tray from the oven and add the sesame oil. Toss until fully coated and return to the oven to roast for the remaining time. On completion, the butternut should be cooked through and crisping up.
MARINATION STATION
In a bowl, combine the soy sauce, the grated ginger, the Chinese 5-spice, the spring onion whites, 50ml of water, and seasoning. Add the pork belly and toss until fully coated. Set aside to marinade for at least 10 minutes.
HEY, HONEY!
Thoroughly grease a flat tray or dish. Place a small pan over a medium heat. Add the honey and allow to bubble for 2 minutes or until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the sesame seeds and the chopped peanuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop into the fridge to cool for at least 15-20 minutes. Once cooled, remove from the fridge and break up into small pieces.
PERFECT PORK
Place a nonstick pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the marinated pork belly, reserving the marinade in the bowl, and sear for 3-5 minutes, flipping halfway, until browned. On completion, remove from the pan and place on a greased baking tray. Roast in the hot oven for 6-8 minutes until cooked through and golden. Return the pan to a medium-high heat with the reserved marinade. Simmer for 1-3 minutes until slightly reduced. Loosen with a splash of water, if necessary. Remove from the pan on completion.
A PAK ON THE BACK
Return the pan to a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
BELLY OF THE FEAST!
Plate up the golden pork belly. Drizzle over the marinade and sprinkle over the peanut & sesame brittle pieces. Side with the sesame oil roasted butternut and the tender pak choi. Sprinkle over the spring onion greens and the chopped coriander. Wow, Chef!

Butternut - 250g
Sesame Oil - 5ml
Low Sodium Soy Sauce - 5ml
Fresh Ginger - 10g
Chinese 5-Spice - 2,5ml
Spring Onion - 1
Pork Belly - 200g
Honey - 10ml
White Sesame Seeds - 10ml
Peanuts - 15g
Pak Choi - 100g
Fresh Coriander - 4g

Download the Recipe

Serves 2

YOU BUTTERNUT ORDER TAKEOUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. At the halfway mark, remove the tray from the oven and add the sesame oil. Toss until fully coated and return to the oven to roast for the remaining time. On completion, the butternut should be cooked through and crisping up.
MARINATION STATION
In a bowl, combine the soy sauce, the grated ginger, the Chinese 5-spice, the spring onion whites, 100ml of water, and seasoning. Add the pork belly and toss until fully coated. Set aside to marinade for at least 10 minutes.
HEY, HONEY!
Thoroughly grease a flat tray or dish. Place a small pan over a medium heat. Add the honey and allow to bubble for 2 minutes or until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the sesame seeds and the chopped peanuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop into the fridge to cool for at least 15-20 minutes. Once cooled, remove from the fridge and break up into small pieces.
PERFECT PORK
Place a nonstick pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the marinated pork belly, reserving the marinade in the bowl, and sear for 3-5 minutes, flipping halfway, until browned. On completion, remove from the pan and place on a greased baking tray. Roast in the hot oven for 6-8 minutes until cooked through and golden. Return the pan to a medium-high heat with the reserved marinade. Simmer for 1-3 minutes until slightly reduced. Loosen with a splash of water, if necessary. Remove from the pan on completion.
A PAK ON THE BACK
Return the pan to a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
BELLY OF THE FEAST!
Plate up the golden pork belly. Drizzle over the marinade and sprinkle over the peanut & sesame brittle pieces. Side with the sesame oil roasted butternut and the tender pak choi. Sprinkle over the spring onion greens and the chopped coriander. Wow, Chef!

Butternut - 500g
Sesame Oil - 10ml
Low Sodium Soy Sauce - 10ml
Fresh Ginger - 20g
Chinese 5-Spice - 5ml
Spring Onion - 1
Pork Belly - 400g
Honey - 20ml
White Sesame Seeds - 20ml
Peanuts - 30g
Pak Choi - 200g
Fresh Coriander - 8g

Download the Recipe

Serves 3

YOU BUTTERNUT ORDER TAKEOUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. At the halfway mark, remove the tray from the oven and add the sesame oil. Toss until fully coated and return to the oven to roast for the remaining time. On completion, the butternut should be cooked through and crisping up.
MARINATION STATION
In a bowl, combine the soy sauce, the grated ginger, the Chinese 5-spice, the spring onion whites, 150ml of water, and seasoning. Add the pork belly and toss until fully coated. Set aside to marinade for at least 10 minutes.
HEY, HONEY!
Thoroughly grease a flat tray or dish. Place a pan over a medium heat. Add the honey and allow to bubble for 2 minutes or until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 2 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the sesame seeds and the chopped peanuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop into the fridge to cool for at least 15-20 minutes. Once cooled, remove from the fridge and break up into small pieces.
PERFECT PORK
Place a nonstick pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the marinated pork belly, reserving the marinade in the bowl, and sear for 3-5 minutes, flipping halfway, until browned. On completion, remove from the pan and place on a greased baking tray. Roast in the hot oven for 6-8 minutes until cooked through and golden. Return the pan to a medium-high heat with the reserved marinade. Simmer for 2-4 minutes until slightly reduced. Loosen with a splash of water, if necessary. Remove from the pan on completion.
A PAK ON THE BACK
Return the pan to a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
BELLY OF THE FEAST!
Plate up the golden pork belly. Drizzle over the marinade and sprinkle over the peanut & sesame brittle pieces. Side with the sesame oil roasted butternut and the tender pak choi. Sprinkle over the spring onion greens and the chopped coriander. Wow, Chef!

Butternut - 750g
Sesame Oil - 15ml
Low Sodium Soy Sauce - 15ml
Fresh Ginger - 30g
Chinese 5-Spice - 7,5ml
Spring Onions - 2
Pork Belly - 600g
Honey - 30ml
White Sesame Seeds - 30ml
Peanuts - 45g
Pak Choi - 300g
Fresh Coriander - 12g

Download the Recipe

Serves 4

YOU BUTTERNUT ORDER TAKEOUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. At the halfway mark, remove the tray from the oven and add the sesame oil. Toss until fully coated and return to the oven to roast for the remaining time. On completion, the butternut should be cooked through and crisping up.
MARINATION STATION
In a bowl, combine the soy sauce, the grated ginger, the Chinese 5-spice, the spring onion whites, 200ml of water, and seasoning. Add the pork belly and toss until fully coated. Set aside to marinade for at least 10 minutes.
HEY, HONEY!
Thoroughly grease a flat tray or dish. Place a pan over a medium heat. Add the honey and allow to bubble for 2 minutes or until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 2 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the sesame seeds and the chopped peanuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop into the fridge to cool for at least 15-20 minutes. Once cooled, remove from the fridge and break up into small pieces.
PERFECT PORK
Place a nonstick pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the marinated pork belly, reserving the marinade in the bowl, and sear for 3-5 minutes, flipping halfway, until browned. On completion, remove from the pan and place on a greased baking tray. Roast in the hot oven for 6-8 minutes until cooked through and golden. Return the pan to a medium-high heat with the reserved marinade. Simmer for 2-4 minutes until slightly reduced. Loosen with a splash of water, if necessary. Remove from the pan on completion.
A PAK ON THE BACK
Return the pan to a medium heat with a splash of water. When hot, add the trimmed pak choi. Cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
BELLY OF THE FEAST!
Plate up the golden pork belly. Drizzle over the marinade and sprinkle over the peanut & sesame brittle pieces. Side with the sesame oil roasted butternut and the tender pak choi. Sprinkle over the spring onion greens and the chopped coriander. Wow, Chef!