pork belly recipe

Ingredients

• 1.5 kg pork belly, skin on
• 2 tbsp soy sauce
• 1 tbsp Chinese five-spice powder
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup chicken broth
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tbsp honey
• 1/2 cup water

Instructions

1. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
2. Rub the pork belly with soy sauce and five-spice powder, ensuring it's evenly coated.
3. Preheat oven to 325°F (160°C).
4. Sear the pork belly in a large oven-safe pot or Dutch oven with vegetable oil over medium-high heat for 5-7 minutes per side until golden brown.
5. Add garlic and ginger to the pot and cook for 1 minute until fragrant.
6. Pour in chicken broth and water. Bring to a simmer.
7. Cover the pot and transfer to the preheated oven. Cook for 3-4 hours, or until the pork is very tender. Check occasionally and add more water if needed to prevent sticking.
8. Remove the pork belly from the oven. Increase oven temperature to 450°F (232°C).
9. Place the pork belly, skin-side up, on a baking sheet.
10. Bake for 15-20 minutes, or until the skin is crispy and deeply browned. Watch carefully to prevent burning.
11. Brush the skin with honey during the last 5 minutes of baking for extra sweetness and crispness.
12. Let the pork belly rest for 15-20 minutes before slicing and serving.

Notes

• For incredibly crispy skin, ensure the pork belly is completely dry before scoring and searing.
• Using a meat thermometer is recommended to check for doneness – internal temperature should reach 195°F (90°C).
• To achieve extra crispy skin, you can finish under a broiler for a few minutes, watching closely.
• Store leftover pork belly in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a saucepan or oven.