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Meat & PoultryIntermediate20 min
Five-Spice Pork Belly and Hoisin Crostini
This fusion crostini delivers a perfect balance of sweet, savory, and tangy flavors. Crispy, slow-cooked pork belly seasoned with Chinese five-spice powder rests on a crunchy baguette slice, finished with a vibrant hoisin glaze and a quick pickled carrot ribbon. The complex aromatics of the five-spice blend make this an unforgettable appetizer.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tbsp olive oil
- •oz cooked pork belly, cut into small cubes
- •tsp Chinese five
- •spice powder
- •tbsp hoisin sauce
- •tbsp rice vinegar
- •small carrot, peeled into thin ribbons
- •tsp toasted sesame seeds
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
- 2minutes until golden and crisp.
- 3While the bread toasts, quickly pickle the carrot ribbons by tossing them with rice vinegar and a pinch of salt. Set aside.
- 4In a small pan, toss the pork belly cubes with five
- 5spice powder and a splash of the hoisin sauce. Heat over medium
- 6high until the pork is warmed through and slightly caramelized.
- 7Spoon the warm pork belly mixture onto each toasted crostini. Drizzle with the remaining hoisin sauce.
- 8Garnish each crostini with a pickled carrot ribbon and a sprinkle of toasted sesame seeds. Serve immediately.
Chef's Tip & Pairing
For an authentic pairing, serve this savory crostini with a crisp, slightly off-dry Riesling, whose acidity and subtle sweetness will cut through the richness of the pork belly and complement the hoisin glaze.
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