Roasted Crispy Chinese Pork Belly Recipe
Roasted Chinese Pork Belly with a blackened crust of Chinese five spice and lashings of Szechuan Pepper, all topped with a perfect crisp crackling crust.
Servings 2 Servings
Calories 726kcal
Ingredients
- 450 g Pork Belly 1lb
- ½ teaspoon Salt
- ½ teaspoon Chinese Five Spice
For the Marinade:
- 2 tablespoon Szechuan Pepper
- 1 tablespoon Chinese Five Spice
- 1 tablespoon Light Soy Sauce.
- 2 tablespoon Dark Soy Sauce
- 2 teaspoon Ground Ginger
- 1 teaspoon Ground Garlic
- 1 teaspoon Sesame Oil
Instructions
- Toast the Szechuan peppercorns in a wok and grind them in a pestle and mortar or spice grinder.
- Add the Szechuan pepper to a bowl along with the remaining ingredients for the marinade. Mix to form a thick paste.
- Dry the pork skin with a kitchen towel. Score the pork skin to a depth of 2-3mm (⅛") in a crosshatch pattern about 1cm (½") apart.
- Flip over the pork and pour the marinade over the flesh side of the pork, and massage it in. Place the pork on a plate and clean off any marinade from the skin.Transfer to the fridge uncovered and allow it to sit for at least 8 hours.
- Rub the salt and Chinese five-spice into the skin.
- Place on a grid "balanced" above a roasting tin and pour hot water into the tin.Cook in an oven at 220°C or 450°F for 30 minutes, then reduce the temperature to 170°C or 340°F and cook for a further hour.
- Rest for 10-15 minutes before serving.
An hour before you are ready to cook, remove the pork from the fridge.
Video
Nutrition
Serving: 1 | Calories: 726kcal | Carbohydrates: 10g | Protein: 55g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 31g | Cholesterol: 189mg | Sodium: 2221mg | Fiber: 3g
