Recipe by Buster's friend
Hmmmm...pork belly - something unctuous & yum for the last of winter. Interestingly, it looks very easy to put together. I plan to serve with Chinese broccoli & oyster sauce & steamed rice. From Food and Drink - a weekly guide to enjoying eating from Tribune. Note: Adapted from "Essentials of Asian Cuisine" by Corinne Trang Time does not include 4 hours marinating time - I plan to marinate overnight. Update - made this for the night before Christmas - the skin was crispy & the meat tender, with just enough five spice to make it delicious! Served with Pea Shoots (Stir-Fried Pea Shoots -- Chow Dau Miu) - a winning combination! Try it, you will like it!
Top Review by ChefJinty
Pork was lovely and tender but, even after marinating overnight as suggested, I couldn't really taste the 5 spice. The pork skin came away easily from the meat but was so well cooked it was inedible. Not a problem here as we are not fans of pork crackling and we enjoyed it -so thank you - but am unlikely to make again. Make sure you line your tray with foil. Each time I basted the pork I had to top up the water but it was still a mess to clean up. Perhaps I had the oven too high -but as I said the meat itself was delicious.
- 1⁄4 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon five-spice powder
- 1 teaspoon sesame oil
- 2 lbs pork belly, at least 50% lean, with rind intact
Directions See How It's Made
- Make the marinade by mixing the soy sauce, sugar and five-spice powder in a bowl until the sugar is completely dissolved. Stir in the sesame oil.
- Place the pork belly in a sealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 4 hours, turning occasionally.
- Heat the oven to 450 degrees. Pierce holes every inch through the pork skin with a metal skewer. Place it skin side up on a rack set over a baking dish, containing about one-half inch of water.
- Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes.
- Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.