Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, roast pork belly. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
We Deliver High-Quality Cuts Of Meat To Your Door For An Unforgettable Dining Experience. Rich in Flavors and Possesses a Remarkable Melt-In-Your-Mouth Texture. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
Roast pork belly is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Roast pork belly is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have roast pork belly using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roast pork belly:
- Take 1 kg pork belly, bone in, skin on
- Take 3-4 large garlic cloves
- Get 2 tbsp. dried marjoram
- Take 2 tsp black or garlic pepper
- Get 3 tbsp. black bean paste or sauce
- Take 2 tbsp. dark soy sauce
- Make ready 3 tbsp. runny honey
- Make ready 2 tsp liquid smoke (optional)
- Prepare 1 medium onion
- Prepare 1/2 cup dry sherry
When the time's up, carefully open the oven door and pour in three-quarters of the wine. 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. Chinese roast pork belly is so popular in Asia that there are chefs specialized in roasting pork in restaurants.
Instructions 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.
Chinese roast pork is famous for its crackling skin and the aromatic meat. Chinese roast pork belly is so popular in Asia that there are chefs specialized in roasting pork in restaurants. Description Cure and smoke pork belly and you've got bacon. Roast the belly instead and you've got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp. To prepare pork belly for roasting, use a sharp knife to make several parallel cuts across the skin to score the skin and fat, but not the meat.
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