Impress your family and friends with this sensational Chinese five-spice pork roast served with Chinese broccoli and steamed rice.


  • 3 teaspoons Chinese five-spice powder
  • 2 garlic cloves, crushed
  • 1 1/2 tablespoons sea salt flakes
  • 1 teaspoon cracked black pepper
  • 2.3kg Australian pork boneless leg roast
  • 2 bunches Chinese broccoli (gai lan)
  • Sliced long red chilli, to serve
  • Coriander sprigs, to serve
  • Steamed jasmine rice, to serve


  1. Preheat oven to 230C. Dry pork thoroughly with paper towel.
  2. Combine five-spice, garlic, salt and pepper in a small bowl. Rub salt mixture into pork skin and scoring. Place pork, rind side up in a roasting tray and cook for 30 mins or until skin starts to blister and crackle. Reduce oven temperature to 200C and cook for 2 hrs or until just cooked through. Remove from oven, cover with foil and rest for 15 mins.
  3. Boil, steam or microwave Chinese broccoli until just tender. Drain. Add to pan with pork, turning to coat in juices. Serve with chilli, coriander and steamed rice.