Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roast pork belly. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
All Your Favorite Recipes Make Simple & Easy. Check Out Our Favorite Foods for Every Occasion, Easy Recipes & Cooking Tips. Roasted pork belly seasoned with paprika, oregano, and turmeric is a satisfying main course when served alongside rice and vegetables.
Roast pork belly is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Roast pork belly is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have roast pork belly using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roast pork belly:
- Get 1 kg pork belly, bone in, skin on
- Take 3-4 large garlic cloves
- Prepare 2 tbsp. dried marjoram
- Prepare 2 tsp black or garlic pepper
- Get 3 tbsp. black bean paste or sauce
- Prepare 2 tbsp. dark soy sauce
- Take 3 tbsp. runny honey
- Take 2 tsp liquid smoke (optional)
- Prepare 1 medium onion
- Take 1/2 cup dry sherry
Chinese roast pork belly is so popular in Asia that there are chefs specialized in roasting pork in restaurants. However, it is already a daunting task to roast pork on. For a spice paste: try the fennel, peppercorn, garlic and thyme combo from our slow-roast rolled belly pork. Or, if you're feeling particularly adventurous, try our bourbon-glazed pork belly chunks for a grown-up, sweet whiskey marinade.
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.
Some recipes also recommend leaving the meat uncovered in the fridge for a few hours in order to dry out the skin and let the meat take on the flavours of. Remove from oven and let cool to room temperature. Roasted Skin On Pork Belly Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken, Roast Duck, and Char Siu Pork, we've saved the best for last. Pork belly is all the rage in the foodie world, and thanks to Chef John you can make your own crispy pork belly at home with just a few ingredients..
So that is going to wrap it up with this exceptional food roast pork belly recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
