Chinese Five-Spice Pork Belly Panini

Steps

1. 1

   Season and sear pork belly

   • Pat the pork belly skin completely dry with paper towels.
   • Rub the skin generously with salt and pepper.
   • In a small bowl, combine the five-spice powder with 1 teaspoon of salt and ½ teaspoon of black pepper; rub this mixture all over the flesh side (not the skin).
   • Heat a large Dutch oven over medium-high heat until very hot, about 2 minutes.
   • Place the pork belly skin-side down in the pot and sear without moving for 6–8 minutes until the skin is golden and crispy.
   • Flip carefully with tongs and sear the meat side for 3–4 minutes to brown it.
   • Remove from the pot and set aside on a cutting board.

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   Ready when: Skin is deep golden and slightly blistered; flesh side is browned

   Tip: Dry the skin thoroughly—moisture prevents crisping. Don't move the belly while searing the skin or it won't caramelize.

2. 2

   Build braising liquid and braiseOven 325°F / 165°C

   • Pour off all but 1 tablespoon of fat from the pot.
   • Return the pot to medium heat, add the minced ginger, and cook for 1 minute until fragrant.
   • Add the soy sauce, smashed garlic cloves, scallion pieces, and chicken stock, stirring gently.
   • Place the pork belly skin-side up in the pot—it should be mostly submerged but the skin can peek above the liquid slightly.
   • Bring to a simmer, then cover and transfer to a 325°F (163°C) oven for 2.5–3 hours, until the meat is completely tender and pulls apart easily with a fork.
   • The internal temperature should reach 195°F (90°C) for the most tender results.

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   Ready when: Meat shreds easily with a fork; skin is soft but still holds together

   Tip: Check at 2 hours 15 minutes—braising time varies with oven temperature and belly thickness. The meat should be very tender but the skin should not fall apart.

3. 3

   Cool and slice pork

   • Remove the pot from the oven and let it cool for 15 minutes at room temperature.
   • Carefully lift the pork belly onto a cutting board (discard the braising liquid or reserve for another use).
   • Once cool enough to handle (about 10 minutes more), slice against the grain into ¼-inch (6 mm) thick slices, keeping the crispy skin attached to the meat where possible.
   • You should have about 16–20 slices.
   • Set aside.

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   Ready when: Pork is cool enough to handle; slices separate cleanly from the board

   Tip: A sharp knife or meat slicer ensures clean cuts that don't tear the tender meat.

4. 4

   Fry scallions until crispyOven 325°F / 165°C

   • In a small heavy-bottomed saucepan or skillet, heat 1 cup (240 ml) of neutral oil (such as vegetable or peanut oil) to 325°F (163°C).
   • Working carefully, add the sliced scallions in two batches to avoid crowding.
   • Fry for 2–3 minutes, stirring occasionally, until golden brown and crispy.
   • Use a slotted spoon to transfer to a paper-towel-lined plate and sprinkle with a pinch of salt while still warm.
   • Reserve for assembly.

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   Ready when: Scallions are golden and crispy; no soft spots remain

   Tip: Use a thermometer to maintain 325°F—too hot and they'll burn; too cool and they'll absorb oil.

5. 5

   Make hoisin aioli

   • In a small bowl, whisk together the hoisin sauce and mayonnaise until smooth and fully combined.
   • The aioli should be thick but spreadable.
   • Taste and adjust: if it's too sweet, whisk in a few drops of soy sauce; if too thick, thin with 1 teaspoon of water at a time.
   • Set aside.

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   Ready when: Aioli is uniform in color and smooth; no streaks of mayonnaise or hoisin

   Tip: Whisking thoroughly ensures an even, creamy emulsion. A slightly thicker aioli adheres better to the bread.

6. 6

   Assemble panini

   • Split each ciabatta roll in half horizontally.
   • Lightly brush the inside of each bottom half with softened butter.
   • On the buttered bottom half, spread 2 tablespoons of the hoisin aioli.
   • Layer 4–5 slices of the warm pork belly (about 3–4 oz or 85–110 g per sandwich) over the aioli.
   • Top the pork with 2 oz (55 g) of fontina slices, then sprinkle 1 tablespoon of the crispy fried scallions over the cheese.
   • Top with the ciabatta's top half, buttered side inward.
   • Repeat with the remaining rolls.

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   Ready when: All panini are assembled and firmly pressed together

   Tip: Use slightly warm (not hot) pork so it doesn't make the bread soggy, but warm enough that the cheese melts quickly when pressed.

7. 7

   Grill panini until golden

   • Heat a panini press, griddle, or cast-iron skillet over medium heat for 2–3 minutes.
   • If using a panini press, close and grill each sandwich for 4–5 minutes, until the bread is deep golden brown, crispy, and the cheese melts.
   • If using a griddle or skillet, place the sandwich on the hot surface and weigh it down with another cast-iron skillet or panini press weight for 4–5 minutes until the bottom is golden, then carefully flip and grill the other side for 3–4 minutes until equally golden and the cheese is melted.
   • Transfer to a cutting board.

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   Ready when: Both sides of bread are deep golden brown; cheese visibly melts when pressed lightly

   Tip: Keep the heat at medium—too high and the bread will char before the cheese melts. A light press prevents the sandwich from splitting.

8. 8

   Rest and serve

   • Let each panini rest on the cutting board for 1–2 minutes so the cheese sets and the bread cools slightly.
   • This prevents the filling from spilling out when you bite into it.
   • Slice diagonally if desired and serve immediately while still warm, with extra crispy scallions on the side if desired.

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   Ready when: Cheese is no longer visibly oozing; bread is still warm to the touch

   Tip: Resting for just 1–2 minutes is enough—any longer and the panini will lose its warmth and crispy exterior.