One of two pork, rice, pickle combinations. The texture of this pork doesn’t really keep, so I would try to only make as much as you’re going to eat a time.
Ingredients
- 1-2 lbs pork belly
Marinade
- Honey
- Hoisin sauce
- Soy sauce
- Black vinegar
- Chinese 5 spice
- Sesame oil
- 2 garlic cloves minced
Pickles
- 1/2 cucumber half moon slices
- Rice vinegar
- Chili oil
- Szechuan peppercorns
Instructions
- Combine everything for marinade in small bowl.
- Poke skin with small, sharp knife – don’t go all the way through to the meat.
- Slice the meat part of the pork belly. Brush marinade on pork and into the cuts. Try not to get any marinade on the skin.
- Wipe off the skin with a paper towel, then sprinkle a large amount of salt on the skin.
- Refrigerate, uncovered, overnight.
- When you’re ready to cook, wrap the pork in aluminum foil, exposing only the skin.
- Roast at 400 for 50 minutes or so.
- Brush skin with oil and set over to broil.
- Broil for three minutes or so – keep a close eye on it so it doesn’t burn.
- Once the skin is browned and puffy, let rest for 10 minutes or so then slice it into smaller pieces.
- Add to bowl with rice, pickles, green onions, and sesame seeds. Drizzle some of the marinade over.