Friday, May 24, 2013

Asian Spiced Pork Belly

I so love pork belly. It's my favorite besides the chop. And not very healthy at all but I eat it so sparingly. I made the below recipe but I ate it with the black bean and corn salad to try to keep it somewhat healthy.

Asian Spiced Pork Belly

  • For the Brine:
  • 2 pounds pork belly
  • 1/3 cup brown sugar
  • 1/3 cup kosher salt
  • For the Sauce:
  • 1/4 cup soy sauce (I used Kecap Manis, which is basically a thicker, sweeter soy sauce – add more honey if using regular soy sauce)
  • 2 tablespoons mirin
  • 1-2 tablespoons honey
  • 2 teaspoons sriracha
  • 2 teaspoons sesame oil
  • sliced scallions (for garnish)

  1. First, you want to lightly brine your pork belly. Combine the salt and sugar and rub it all over the pork, wrap it tightly in plastic wrap, and refrigerate overnight (or for at least 4 hours, but really, overnight is best).
  1. When you’re ready to cook, preheat your oven to 350 degrees F. Rinse the pork belly of any brine mixture and pay dry. Place the pork on a rack in a baking sheet lined with foil (or a roasting pan), then cover the pork in foil and roast for 40 minutes.
  1. While the pork roasts, combine your sauce ingredients in a small pot over medium heat, bring to a simmer, and cook until just slightly thickened, about 6-8 minutes. After the pork has roasted for 1 hour and 30 minutes, remove it from the oven and raise the temperature to 400 degrees F. Brush the pork with the sauce and put it back in the oven, uncovered, for 10 minutes. Remove the pork again, flip it, brush with the sauce, and roast for another 10 minutes. Finally, flip the pork again, brush it with the sauce again (make sure to reserve a bit to serve the pork with later), and roast for 15 minutes, until the top is very crispy. If too crispy can sit in the black bean and corn salad and get a bit soft again. 

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