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.

Meat & Poultry

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

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
While the bread toasts, quickly pickle the carrot ribbons by tossing them with rice vinegar and a pinch of salt. Set aside.
In a small pan, toss the pork belly cubes with five
spice powder and a splash of the hoisin sauce. Heat over medium
high until the pork is warmed through and slightly caramelized.
Spoon the warm pork belly mixture onto each toasted crostini. Drizzle with the remaining hoisin sauce.
Garnish 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.

From the Tini Crostini Collection