This Asian roasted pork belly has a crisp outside while the inside is so tender it almost melts in your mouth! With some rice or veggies, it makes a quick and easy 30 minute dinner for any day of the week. It's sweet, salty, sticky, and finger licking good!
1tablespoongreen onion(optional, sliced for garnish)
1teaspoonsesame seeds(optional, garnish)
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Instructions
Preheat your oven to 375°F (190°C). Line a baking dish, pan, or rimmed baking sheet with foil for easy cleanup.
In a small bowl, combine the salt, pepper, Chinese five spice, ginger, and orange peel. Lay the pork belly fat-side-up on the baking sheet and use a sharp knife to score the fat (if you have an untrimmed pork belly slab). Season the pork belly all over with the seasoning blend.
Transfer the seasoned pork belly to the middle rack in your oven and roast for 20-25 minutes at 375°F (190°C), or until no longer pink.
While the pork belly roasts combine the soy sauce, honey, brown sugar, rice vinegar, and garlic in a small saucepan. Bring to a boil, then reduce the heat to a simmer.
Once the sauce has thickened (about 2-3 minutes), remove it from heat (*see note).
Turn the broiler on high and broil for about 5 minutes to get the layer of fat on top nice and crispy. Watch closely so it does not burn.
Remove the pork belly from your oven and brush the sauce over it generously. Slice and serve with more sauce and garnished with sliced green onion and sesame seeds if desired.
Notes
Pork belly slabs or a whole pork belly can also be used with only minor changes in the cooking time. Place your pork belly slabs in a row together to roast.
Be sure to keep a close eye on the pork belly. It can go from perfectly golden-brown to burnt very quickly.
To check the thickness of your sauce, dip the back of a metal spoon into it. It should coat the back of the spoon with a honey-like consistency.
If your sauce is too thick, add small amounts of boiling water (about a teaspoon at a time) until it returns to the appropriate consistency.
It is important to add the sauce after roasting the pork belly because it has so much sugar it will burn easily.
To store: Keep leftover pork belly in an airtight container in the fridge for 3-4 days. You may freeze it once cooled by placing it in an airtight container or heavy-duty freezer bag. Enjoy within 6 months.
To reheat: Defrost frozen pork belly in the fridge overnight. Reheat in the oven at 350°F (175°C) until warmed through and the outside is crisp.