Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, roast pork belly. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
One of my favorite item to get from a Chinese BBQ restaurant is crispy pork belly! The crunch the juicy fatty pork, I love it! Here's my recipe on how to.
Roast pork belly is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Roast pork belly is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook roast pork belly using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roast pork belly:
- Get 1 kg pork belly, bone in, skin on
- Prepare 3-4 large garlic cloves
- Get 2 tbsp. dried marjoram
- Take 2 tsp black or garlic pepper
- Take 3 tbsp. black bean paste or sauce
- Make ready 2 tbsp. dark soy sauce
- Make ready 3 tbsp. runny honey
- Get 2 tsp liquid smoke (optional)
- Make ready 1 medium onion
- Take 1/2 cup dry sherry
Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. This roasted pork belly recipe is simple, using nothing more than basic seasonings and extra-virgin olive oil. Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur. Chinese roast pork is famous for its crackling skin and the aromatic meat.
Steps to make Roast pork belly:
- Slice the garlic into slivers. With a sharp knife make incisions in the pork belly, on all sides except the skin (unless it’s scored, which I don’t see many benefits of; unscored skin peels off easier for carving) and push the garlic slivers in, as many as you can.
- Season the pork belly all over generously with the marjoram and pepper and drizzle with the black bean paste, soy sauce and honey. Rub the meat with the sauces on all sides and leave to marinate for at least an hour - overnight would best.
- Preheat the oven to 170C/325F/gas 3. Slice the onion, peeled or unpeeled, into 4 rings, place them on the bottom of a roasting tray and sit the pork belly on the onion, skin side up. Pour the sherry into the tray, tent it with foil so that it’s sealed but doesn’t touch the meat.
- Roast for 2 ½ hours, turn the heat up to 180C/350F/gas 4, take the foil off and roast for another hour, until the skin is crisp and charred around the edges. Let the meat rest for 15 minutes before carving.
The pork belly is first roasted with the salt crust, then the salt crust is removed. All it takes to transform the ugly ducking. The Hairy Bikers' recipe for the ultimate roast pork belly is great for a Sunday lunch or dinner party. Use our roast calculator to work out the exact pork belly cooking times and temperatures. Roasted pork belly seasoned with paprika, oregano, and turmeric is a satisfying main course when served alongside rice and vegetables.
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