Roasted Pork Belly
It is a good friend of Charsiu BBQ Pork, they are almost always together 🙂 The pork skin should be crispy, some people fry the pork after roasting with the skin faces down into the hot oil. But I don't do this to prevent the oil spurting everywhere, I prefer to roast them by very high temperature in the oven to make them crisp. Let's take a look the recipe!
Roasted Pork Belly
Serve : 4
You need :
a baking tray with wire rack
1 kg boneless pork belly, don't slice it, just stab it with knife few times on each sides
salt and pepper
1 tbsp honey
2 tbsp Chinese cooking wine
2 cloves garlic, peel and crush
3 tbsp Kikkoman all purpose soy sauce
½ tsp ground white pepper
1 tsp salt
2 tbsp sugar
2 tbsp honey
2 tbsp sake or Chinese cooking wine
1 tbsp Five-spice powder
½ tbsp corn starch
200 ml water
Make several cuts on the pork belly (not on the skin side) but don't cut them through. Season the belly with salt and pepper generously. Then brush it with honey and cooking wine. Place into a container with the skin faces up. Put it in the fridge overnight.
On the next day, take the belly out from the fridge. Wipe with paper towel to remove excess water. Cut the skin into cross-pattern, but do not cut through. Season the skin with salt.
Place the belly onto the wire rack of a baking pan with the skin faces up. Cover with aluminum foil. Bake in 180 degree Celsius for about 40 minutes. Take the belly out from the oven, remove the aluminum foil. Wipe the excess water with paper towel. Brush the skin with oil.
Then turn the heat into 250 degree Celsius. Bake again until the skin pop-ups and become crispy. (Do not leave it, turn down the heat a little bit if it burns quickly). Turn off the heat and take the belly out from the oven, wait until it cooled a little bit, then slice it.
For the sauce. Mix together the rest of ingredients except the pork belly in a pot, stir and cook over medium heat until thickens. Turn off the heat. Sieve the sauce.
Recipe by Veronica