This was very good. I had bought sliced pork belly (like in the photo) in future I would buy the whole piece. I think it would be juicier.
Don't do what I thought was a good idea, pouring the marinade into the roast pan the soy sauce burned and took forever to clean the pan.
Don't do what I thought was a good idea, pouring the marinade into the roast pan the soy sauce burned and took forever to clean the pan.
Red are my changes.
INGREDIENTS:
Cooking time 70 minutes
2 lb pork belly
1 cup salt
MARINADE
1/4 cup soy sauce I would reduce this a little
1/3 cup shaoxing rice wine
2 tbsp brown sugar
2 cloves garlic, minced
Ginger minced
Thai sweet red curry paste
DIRECTIONS:
1. Using a paper towel, pat skin of pork belly until it is completely dry.
Score the pork belly skin.
Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the container, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge for several hours or overnight.
2. Preheat oven to 350F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until meat looks cooked.
3. Remove pork belly and increase oven temperature to 465F. The salt should have formed a crust which you should now remove. Once oven has reached desired temperature, place pork belly back into oven. Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cool a few minutes before cutting and serving.
DIRECTIONS:
1. Using a paper towel, pat skin of pork belly until it is completely dry.
Score the pork belly skin.
Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the container, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge for several hours or overnight.
2. Preheat oven to 350F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until meat looks cooked.
3. Remove pork belly and increase oven temperature to 465F. The salt should have formed a crust which you should now remove. Once oven has reached desired temperature, place pork belly back into oven. Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cool a few minutes before cutting and serving.
I roasted potatoes, onions and tomatoes as a side.
Was excellent, definitely a keeper. Really crispy rind.
ReplyDeleteIt sounds delicious!
ReplyDelete