Description
This sticky spiced pork belly is marinated in a rich blend of garlic, ginger, and Chinese five-spice, then roasted to perfection for a tender and flavorful dish.
Ingredients
Scale
- 3 GARLIC CLOVES (SLICED)
- 2- INCH PIECE OF FRESH GINGER (SLICED)
- 1 ROUNDED TEASPOON CHINESE FIVE-SPICE
- 2 TABLESPOONS DARK SOY SAUCE
- 2 TABLESPOONS HONEY
- 2 TABLESPOONS CHINESE BLACK RICE VINEGAR
- 3.3 POUNDS BONELESS PORK BELLY (SKIN SCORED SEA SALT)
For salad
- 1/2 MEDIUM-SIZED WATERMELON (CHILLED, RIND REMOVED, AND CUT INTO BITE-SIZED CUBES)
- 4 SCALLIONS (SLICED)
- 1 LARGE RED CHILE (SEEDED AND SLICED)
- 11/2- INCH PIECE OF FRESH GINGER (CUT INTO FINE MATCHSTICKS)
- 3 TABLESPOONS SESAME OIL
- 2 TABLESPOONS SOY SAUCE
- JUICE OF 1 LIME (PLUS EXTRA TO SERVE)
- 2 TO 3 TEASPOONS BLACK OR TOASTED WHITE SESAME SEEDS
- 3 TABLESPOONS COARSELY CHOPPED CILANTRO
Instructions
- Start by marinating the pork: Place the garlic and ginger on a baking sheet or in a shallow bowl that will fit the pork belly lying flat and snugly.
- Add the five-spice, soy sauce, honey, and vinegar, and mix well to combine.
- Place the pork belly in the marinade, turning to coat all sides. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the oven to 325°F (165°C).
- Remove the pork from the marinade, reserving the marinade for later use.
- Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Season the pork with salt and pepper, then sear the pork belly on all sides until golden brown, about 8-10 minutes.
- Pour the reserved marinade over the pork and cover the skillet with a lid or aluminum foil.
- Transfer the skillet to the preheated oven and roast for 2 hours, basting occasionally with the pan juices, until the pork is tender and the sauce has thickened.
- Remove the pork from the oven and let it rest for 10 minutes before slicing.
- Garnish with chopped cilantro and toasted sesame seeds before serving.
Notes
For best results, marinate the pork belly overnight to allow the flavors to fully penetrate the meat. Serve with steamed rice and a side of stir-fried vegetables for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 15
- Sodium: 1200
- Fat: 60
- Carbohydrates: 20
- Fiber: 1
- Protein: 35
- Cholesterol: 120