eCook Meal
5-Spice Pork Belly & Peanut Brittle
with roasted butternut & pak choi
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R551.13
for 4 servings · R137.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Sesame Seeds needs 40 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Pork Belly needs 800 g2 Moroccan Style Pork Belly Espetadas Avg 550 g 550 g at R104.49 · 1.45× packR151.99
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Chinese 5-Spice needs 10 mlFree Range Duck with Chinese 5-Spice Avg 1.7 kg R195.48 · whole pack (size can't be divided)R195.48
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Sesame Oil needs 20 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 8% of packR10.40
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for 5-Spice Pork Belly & Peanut Brittle?
The preparation time for 5-Spice Pork Belly & Peanut Brittle with roasted butternut & pak choi is between 30 and 45 minutes.
What is the total time required to make 5-Spice Pork Belly & Peanut Brittle with roasted butternut & pak choi?
The total time required to make 5-Spice Pork Belly & Peanut Brittle with roasted butternut & pak choi is between 45 and 60 minutes.
How many servings does 5-Spice Pork Belly & Peanut Brittle provide?
4 servings
What are the main ingredients in 5-Spice Pork Belly & Peanut Brittle?
Butternut, Chinese 5-Spice, Fresh Coriander, Ginger, Honey, Low-Sodium Soy Sauce, Pak Choi, Peanuts, Pork Belly, Sesame Oil, Spring Onion, White Sesame Seeds
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?
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. 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. 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. 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. 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?
Butternut, Chinese 5-Spice, Fresh Coriander, Ginger, Honey, Low-Sodium Soy Sauce, Pak Choi, Peanuts, Pork Belly, Sesame Oil, Spring Onion, White Sesame Seeds
How many calories does 5-Spice Pork Belly & Peanut Brittle have?
878 calories
How much fat content does 5-Spice Pork Belly & Peanut Brittle have?
grams