Why You’ll Love this Pork Belly Recipe
When you take that first bite of perfectly roasted pork belly, the crispy skin crackles and the tender meat melts in your mouth—it’s simply irresistible.
I love how this recipe brings together a medley of flavors, from the savory soy sauce to the sweetness of brown sugar. The slow roasting creates a rich, succulent texture that’s hard to resist.
Plus, the aroma fills my kitchen, making it feel like a special occasion. It pairs wonderfully with rice and steamed greens, making every meal feel gourmet.
Trust me, once you try it, you’ll be hooked on this delightful dish!
Ingredients of Pork Belly
When it comes to whipping up a delicious pork belly dish, the ingredients you gather can make all the difference. This recipe combines savory and sweet flavors, creating a symphony of taste that dances on your palate. Trust me, you’ll want to make sure you have everything on hand.
So, let’s explore the essentials you’ll need to make this mouthwatering pork belly!
- 800 g pork belly, with skin on
- 1 teaspoon oil
- 2 teaspoons salt
- 1 cup water
- 1 1/2 cups chicken stock
- 2 tablespoons soy sauce (salt reduced is best)
- 1/4 cup Chinese wine or 1/4 cup sherry wine
- 1/4 cup firmly packed brown sugar
- 2 garlic cloves, finely sliced
- 1 inch gingerroot, finely sliced
- 1/2 teaspoon cinnamon
- 1 teaspoon dried chili pepper flakes
- 1/3 cup orange juice
- 6 whole cloves
- 1 teaspoon fennel seed
- 4 fresh plums, cut into 8 pieces or 4 canned plums, cut into 8 pieces each
Now, let’s talk about these ingredients for a moment. The pork belly is the star of the show, and if you can find a good quality cut with a nice layer of fat, you’re in for a treat.
The skin is essential for that crispy crackling, so don’t skimp on that. The combination of soy sauce, brown sugar, and orange juice brings a delightful balance of flavors that really elevates the dish.
And if you’re like me, you might’ve a love-hate relationship with ginger. It can be a bit strong, but trust me, it adds depth to the sauce that you don’t want to miss.
As for the plums, fresh ones are great when in season, but canned works just as well if you’re in a pinch. Just remember, cooking is all about having fun and experimenting, so feel free to adjust according to your taste preferences.
Happy cooking!
How to Make Pork Belly
Alright, let’s plunge into the delicious process of making this mouthwatering pork belly. First things first, you’ll want to preheat your oven to a cozy 180°C. While that’s warming up, grab your 800 g pork belly.
Now, don’t be scared of that skin—it’s what’s going to give you that glorious crackling. Take a sharp knife and shallowly cut the skin diagonally, about 1 cm apart. This helps the fat render out during cooking and gives you that crispy texture we all dream about.
Next, take 1 teaspoon of oil and 2 teaspoons of salt, mix them together, and rub this mixture all over the pork, making sure to get it into those cuts as well. Trust me, it’s gonna be worth it.
Now, let’s talk about the magic sauce that will transform your pork belly into a flavor bomb. In a large, shallow baking dish, combine 1 cup of water, 1 1/2 cups of chicken stock, 2 tablespoons of soy sauce, 1/4 cup of Chinese or sherry wine, and 1/4 cup of firmly packed brown sugar.
Toss in 2 finely sliced garlic cloves, 1 inch of finely sliced gingerroot, 1/2 teaspoon of cinnamon, 1 teaspoon of dried chili pepper flakes, and 1/3 cup of orange juice. Oh, and don’t forget the 6 whole cloves and 1 teaspoon of fennel seeds. It’s a sweet and savory flavor explosion waiting to happen.
Place your beautifully seasoned pork belly in the pan, skin side up, and roast it for about 1 hour and 20 minutes. Just imagine the aroma wafting through your kitchen—pure bliss.
After that initial roasting time, it’s time to turn up the heat. Crank your oven up to very high and cook the pork for a bit longer until that skin is crackling and crispy.
If you want to take it to the next level, you can remove the pork from the oven, peel off the skin, and put it on a rack under the high grill until it’s perfectly crisp.
Meanwhile, strain the delicious liquid from the baking pan into a saucepan, skim off any fat, and bring it to a boil. Toss in those lovely plum wedges (the fresh ones if you can get them) and simmer for about 15 minutes until everything thickens nicely.
Serve your pork belly with a side of rice and some steamed Asian greens, and you’ve got yourself a dish that’s sure to impress. You might even want to pat yourself on the back for a job well done. Who knew cooking could make you feel like a culinary rockstar?
Pork Belly Substitutions & Variations
Exploring pork belly substitutions and variations can elevate your culinary experience, giving you the freedom to customize flavors and textures.
If you’re looking for a leaner option, try pork shoulder or pork loin; they still deliver great taste. For a plant-based twist, consider using tempeh or seitan, marinating them to soak up those rich flavors.
If you want a different protein, duck breast or beef brisket can also work beautifully.
Don’t forget to experiment with spices and sauces—switching up soy sauce for hoisin or adding a splash of lime can transform your dish entirely.
Enjoy discovering your perfect pork belly alternative!
What to Serve with Pork Belly
After considering some exciting substitutions for pork belly, let’s talk about what to serve alongside this rich dish.
I love pairing it with fluffy rice, which soaks up all those delicious juices.
Steamed Asian greens, like bok choy or broccoli, balance the richness perfectly.
If I’m feeling adventurous, I might add a zesty slaw for some crunch.
A side of pickled vegetables also brings a nice acidity that cuts through the fat.
Finally, don’t forget a drizzle of the thickened sauce over everything for an extra kick of flavor.
These sides truly elevate the experience of enjoying pork belly!
Additional Tips & Notes
While preparing pork belly can seem challenging, a few additional tips can make the process smoother and more enjoyable.
First, make certain the skin is scored deeply; this helps achieve that perfect crackling. I recommend marinating the pork overnight for enhanced flavor.
Keep an eye on the cooking time; every oven varies, and you want that skin crispy but not burnt.
Finally, don’t rush the resting phase after roasting; let it sit for about 15 minutes before slicing. This allows the juices to redistribute, resulting in tender, succulent meat.
Enjoy your delicious pork belly masterpiece!