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