Ingredients with Measurements:
- 2 lbs pork belly, skin on
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 3 garlic cloves, minced
- 1 tsp Chinese five-spice powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
- 2 green onions, sliced
- 1 tbsp sesame seeds
Special Equipment Needed:
- Roasting pan
- Aluminum foil
- Basting brush
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, Chinese five-spice powder, salt, and black pepper.
3. Place the pork belly in a roasting pan, skin side up.
4. Brush the marinade all over the pork belly, making sure to get it into all the nooks and crannies.
5. Pour 1/4 cup of water into the bottom of the roasting pan.
6. Cover the pork belly with aluminum foil, making sure to seal it tightly.
7. Roast the pork belly for 2 hours, or until the internal temperature reaches 165°F.
8. Remove the foil and increase the oven temperature to 425°F.
9. Roast the pork belly for an additional 15-20 minutes, or until the skin is crispy and golden brown.
10. Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
11. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 20 minutes
Temperature:
375°F for the first 2 hours, then 425°F for the last 15-20 minutes
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 35g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or pork loin.
- Hoisin sauce can be substituted with oyster sauce or plum sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Chinese five-spice powder can be substituted with a mixture of cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.
Variations:
- Add sliced onions or bell peppers to the roasting pan for extra flavor.
- Use the leftover pork belly to make sandwiches or tacos.
- Make a dipping sauce with soy sauce, rice vinegar, honey, and chili flakes.
Tips and Tricks:
- Make sure to score the skin of the pork belly before roasting to help it get crispy.
- Baste the pork belly with the marinade every 30 minutes for maximum flavor.
- Let the pork belly rest before slicing to allow the juices to redistribute.
Storage Instructions:
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftover pork belly in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the sliced pork belly on a platter with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Suggested Side Dishes:
- Steamed bok choy
- Fried rice
- Dumplings
Troubleshooting Advice:
- If the skin of the pork belly is not crispy enough, broil it for a few minutes at the end of cooking.
- If the pork belly is not cooked through, continue roasting it until the internal temperature reaches 165°F.
Food Safety Advice:
- Make sure to wash your hands and all utensils before and after handling raw pork.
- Use a meat thermometer to ensure that the pork is cooked to a safe temperature of 165°F.
Food History:
Peking Pork Belly is a traditional Chinese dish that originated in Beijing. It is typically served with steamed buns and a sweet bean sauce.
Flavor Profiles:
Savory, sweet, and slightly spicy.
Serving Suggestions:
Serve the Peking Pork Belly as a main dish with steamed rice and stir-fried vegetables.
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Region: Chinese