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Can Fast Food Be Healthy?
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We hope you got benefit from reading it, now let’s go back to roast pork belly recipe. You can cook roast pork belly using 10 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Roast pork belly:
- Use 1 kg pork belly, bone in, skin on
- Provide 3-4 large garlic cloves
- Take 2 tbsp. dried marjoram
- Take 2 tsp black or garlic pepper
- Get 3 tbsp. black bean paste or sauce
- Provide 2 tbsp. dark soy sauce
- Get 3 tbsp. runny honey
- Take 2 tsp liquid smoke (optional)
- Prepare 1 medium onion
- You need 1/2 cup dry sherry
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.
Roasted pork belly seasoned with paprika, oregano, and turmeric is a satisfying main course when served alongside rice and vegetables. The pork belly should be roasted using the rack above it. While baking, the oil will drip to the bottom pan with water. 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.
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