Pork Belly is the most delicious and most easiest piece of pork to flavor to perfection.
Lucky for me, my favorite Scottish butcher (MacQueens Butcher of Rothesay on the Isle of Bute) supplied me with a generous cut that allowed for two meals.
Below you’ll find a recipe for an Asian Pork Belly and for an Oven BBQ Pork Belly. Super simple and fabulously delicious!
Chinese Sticky BBQ Pork Belly
Asian flavors encase the most tender and flavorful pork you will ever enjoy.
Servings 4
Ingredients
- 3-4 lb Pork belly boneless, and outter rind trimmed off
- 1/3 cup soy sauce dark variety is yummiest
- 1/3 cup hoisin sauce
- 2 tbsp rice vinegar you can use saki or dry white wine
- 2 tbsp brown sugar dark brown is yummiest
- 2 tbsp honey
- 1-2 tbsp garlic minced
- 1/2 tsp red food coloring essential for that deep color
- 1/2 tsp Chinese 5 Spice
Instructions
- Cut your pork belly in half with the run of the meat and then slice into 1/2-1 inch thick strips cutting againt the 'grain' of the meat. Place in a single layer on a pan that will fit in your refrigerator.
- Combine all ingredients into a bowl. Avoid plastic or the food coloring may stain it.
- Heavilyspoon on the sauce on each piece of pork, flipping and coating each side. (Avoid cross contaminating the bowl of sauce with the meat, so that you can cook down the remaining sauce for later use. )
- Refrigerate the sauced meat for 1 hour up to overnight.
- When ready to cook, preheat oven to 350 (f) to 180 (c).
- Cook pork for 30-40 minutes, basting 2 to 3 times during cooking with more sauce and flipping pork 1/2 way through. Cook till dark and crispy (but not burnt!)
- Remove from oven and allow to cool to obtain perfect "stickiness".
- Serve alone as a party dish, or with noodles, rice, steamed veggies.
- REMAINING SAUCE: while pork is cooking, simmer the sauce on medium and reduce by half until a little thicker. Stir regularly, so it doesn't burn. Will thicken further upon cooling.