5-SPICE LECHON MACAU

Another Chef Ed creation with the Ninja Foodi XL Oven you shouldn't miss: try the 5-Spice Lechon Macau today at home! Get the full recipe here.

Recipe by

Recipe compatible with:

● 1 kg pork belly slab, skin on
● ¼ cup 5 spice powder
● ⅛ cup table/kosher/iodized salt
● ½ cup sea salt
● 1 tbsp vinegar
● 2 tbsps neutral oil

Score the flesh of your pork belly in a crosshatch fashion. Around ½ an inch deep.
Combine the 5 spice powder and table salt, and rub it all over the pork belly flesh.
Make sure you get into all the crevices.
Poke holes all over the skin and brush it with your vinegar. Cover the whole fat layer with sea salt.
Bake it in your Ninja Foodi XL Oven at 300 deg F for 30 minutes.
Take your pork out of the oven and scrape out all the dried-out salt layer on top, and brush the skin with neutral oil.
Roast for a 2nd time at 400 deg F for another 30 minutes or until the skin gets crispy.