DIY: crispy pork belly

What is not to love about pork belly? Last week we ate at David Chang’s Momofuku in New York, the king of Asian food! We started with a bun filled with the most tender pork belly we ever ate, in combination with hoisin, scallion and cucumber.  Below you find our favourite pork belly recipe. It’s perfect with noodles, a bun or just on its own with a nice glass of IPA beer.

Cooking time 60 min / Preparation time 24.5 hours

Ingredients
1 kg pork belly with crackling
2 tbsp. soy sauce
3 cloves of garlic
1 tbsp. honey
2 tsp. salt
1 tsp. Chinese five spice powder
0.5 tsp. dried chili
1 tbsp. vegetable oil

  1. Place the pork belly on a cutting board with the crackling side on top.
  2. Score the skin down to the meat without cutting the meat.
  3. Mix all ingredients in a bowl and pour over the pork belly. Make sure its coated on all sides.
  4. Set aside in the fridge for 24 hours.
  5. Preheat the oven to 220 degrees Celsius / 428 Fahrenheit.
  6. Put the belly in a tray and place it in the middle of the oven for 20 minutes.
  7. Pour a little bit of water in the tray, this guarantees the juiciness of the meat and it prevents the epavoration of the marinade.
  8. Reduce the temperature to 200 degrees celsius or 392 Fahrenheit and roast for 40 minutes.
  9. Check regularly if you need to add water to the tray.
  10. Take the belly out of the oven and leave to rest for fifteen minutes.
  11. Slice the belly and serve with veggies, roasted potatoes or any other thing you like.

 

 

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