What's on
at Currambine Central

Five Spice Roasted Pork Belly

Five Spice Roasted Pork Belly

Check out this Five Spice Roasted Pork Belly with Pumpkin Puree and Quince Glaze recipe from Star of the North Butchers!

Serves 4


  • 1kg pumpkin, chopped
  • 2 tbsps. olive oil
  • ½ tsp. ground cinnamon
  • Sea salt & cracked pepper
  • 1.5kg boneless pork belly
  • 1 tbsp. sea salt flakes
  • 1 tsp. Chinese five-spice powder

Quince Glaze

  • 100g quince paste, chopped
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ½ cup chicken stock


Preheat oven 200˚C.

  1. Drizzle pumpkin with olive oil & sprinkle with cinnamon, salt & pepper. Roast approx. 1 hour. Place in food processor & process until smooth. Set aside & keep warm.
  2. Reduce oven to 180˚C. Combine 1 tsp. sea salt & five spice powder & rub over the meat. Rub the skin with remaining olive oil & salt. Roast, skin side down, for 2 ½ hours. Increase to 220˚C – turn pork & roast 30mins or until skin is golden & crispy.
  3. Quince Glaze: Place ingredients in saucepan & stir over medium heat – cook 5 mins, stirring.
  4. Increase to high, bring to boil & cook 5 mins to thicken.
  5. Divide pumpkin puree between plates, top with sliced pork belly & spoon over quince glaze to serve.

« Other Articles