Roasted Pork Belly

Course: Main Course

Cuisine: Asian, North American

Prep Time: 10

Cook Time: 1 45

Marinade Time: 2

Total Time: 3 55

Servings: servings

Calories: 1003kcal

Author: Lord Byron's Kitchen

Roasted in a very hot oven, the thick skin on a slice of pork belly will develop a similar crispy and crunchy texture to that of chicharrones. Marinated and flavoured with simple seasonings and sauces found in most kitchens, this Roasted Pork Belly is baked until moist and tender, making this main easy to prepare and a delight to eat!

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Ingredients

2 pounds pork belly (see notes)

For the Marinade:

2 tablespoons cooking oil
2 tablespoons low sodium soy sauce
2 tablespoons worcestershire sauce
2 tablespoons white vinegar
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely grated
1/2 teaspoon ground black pepper
1/4 teaspoon salt

Instructions

Measure all of the marinade ingredients into a bowl. Use a whisk to combine it and set aside.
Next, transfer the pork to the bowl and massage the marinade into it.
Cover and refrigerate for at least two hours, but no more than 24 hours.
When you are ready to start cooking, preheat your oven to 525 degrees F. Line a deep baking dish with a layer of slightly crumpled aluminum foil.
Remove the pork from the marinade and place the pieces skin-side-up in the baking dish.
Roast the pork for 25 minutes. Reduce the heat to 350 degrees F and roast for an additional 90 minutes.
Once done, remove the pork from the oven and let it rest at room temperature for 5 minutes before slicing it thinly.
Serve with your favourite sides, on a bowl of ramen, or simply with a bowl of steamed rice.

Notes

For this recipe, you will want a solid piece of pork belly – about two pounds in total. Leave the skin on, but slice the pork into one-inch strips lengthwise.

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