Pairs well with Crispy Pork Belly
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Crispy Pork Belly
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Hong Kong style roast pork belly with a crispy skin, served with a spring onion salad.
01:40:00 total
Serves 6
hard
Meat Main Course
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Ingredients
- pork belly - watch the video to see (prepared and dried)
- salt - watch the video to see (for curing and crisping the skin)
- ground pepper - watch the video to see
- Chinese five spice - watch the video to see
- shiso leaves or lettuce - watch the video to see (for serving)
- samjang - watch the video to see (Korean soy paste)
- spring onion - watch the video to see (for salad)
- toasted sesame - watch the video to see (for salad)
Instructions
- Prepare and Cure Pork Belly: Prick skin, boil briefly, then cure with salt, pepper, and five spice for 6 hours.
- Dry and Roast: Dry for 24 hours, then roast with salt on the skin at 180 degrees Celsius for an hour, remove salt, and roast for another 10 minutes to crisp the skin.
- Serve: Serve sliced with shiso leaves or lettuce, samjang, and a spring onion salad.
