A simple and impressive Asian Pork Belly.
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Ingredients (serves 8)
- 1 thumb ginger, finely grated
- 4 cloves garlic, crushed or finely grated
- 2 tbsp. Chang’s Light Soy Sauce
- 2 tbsp. Chang’s Hoisin Sauce
- 1 tbsp. Chang’s Sesame Oil
- 2 tbsp. Shaosing rice wine
- 2 tbsp. brown sugar
- 1kg + piece of skin on pork belly, all bones removed
- 1 tbsp. pouring salt
- Preheat oven to 220 degrees. Score the skin of the pork with a very sharp knife, cutting through the skin to the white fat to portion the pork (this is a lot easier than trying to cut through the crackling).
- Place the pork on a rack and pour a cup of boiling water over the skin, patting it dry immediately with paper towel – this helps dry the skin out and makes for better crackling.
- Mix the marinade ingredients well to dissolve the sugar and place the marinade in a baking dish large enough to hold the pork. Place the pork in the marinade skin-side up, being careful not to get the marinade on the skin. Place in the refrigerator uncovered for 2-12 hours.
- Pour enough water around the sides of the pork for the liquid to come up to just below the skin. Rub the skin with the salt, forcing the salt into the scores of the cuts.
- Bake at 220 degrees for 15 minutes then reduce to 160 degrees for another 90 minutes. If the skin begins to burn, cover carefully with foil. If the skin has not yet crisped up, turn the grill on your oven and grill the skin for a few minutes, until cooked golden brown.
- Allow pork to rest for 10 minutes before portioning along the cut marks made previously.