Easy, delicious and aromatic pork belly
Literally meaning “fork roast”, this is a very straightforward dish which doesn’t take too long to put together- the prep time below includes marinating time. Definitely a crowd pleaser and ideal to serve as part of a Chinese feast or as an alternative to a takeaway!
Servings
2/3
Prep time:
70min
Cook time:
90min
Difficulty:
Easy
Ingredients
- 460g pork belly
- 3 tbsp honey
- 3 tbsp hoisin sauce
- 2 cloves garlic
- 2 tsp tomato puree
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 2 tbsp Shaoxing rice wine
- 1/2 thumb of ginger
When we cooked this, we marinated the pork belly for an hour- but you can marinate it for longer, or overnight to get a stronger and more delicious flavour.
We served this with rice, homemade sesame prawn toast and some curried fish balls. Click on the links to read more!
Step by Step Instructions
Step 1
First, peel the ginger and garlic, and crush both into a bowl. Make sure the bowl is big enough to hold the pork belly pieces.
Step 2
Next, add all the ingredients (except the pork belly) into the same bowl. Mix well.
Step 3
Place the pork belly into the bowl, making sure the marinade covers the pork as much as possible. Then place into the fridge for at least an hour.
Step 4
Heat the oven to 160 degrees C (320 degrees F). Then place the pork belly slices onto a grill rack. Make sure you have a tray or pan beneath to catch the sauce during cooking. Set aside the leftover marinade for basting later.
Step 5
Cook the pork belly for around 90 minutes. Every 20 minutes or so, take out the pork belly and brush on some of the marinade, making sure all sides of the pork are covered. This will make the meat more caramelised. Turn the pork to make sure it is evenly cooked.
Step 6
After 90 minutes, the pork should be cooked, and charred but not burnt. Remove from the oven, cover with the leftover marinade (if there is any left) and let the meat rest for 5-10 minutes.
Step 7
Slice the meat, and then it is ready to serve. Enjoy!
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