Chinese roast pork belly with hoisin sauce
MAKE THE ASIAN FUSION RESTAURANT’S TOP DISHES IN YOUR OWN HOME!
2kg free-range pork belly
100ml white vinegar
100ml shaoxing rice wine
500g rock salt
30g spring onions, sliced
50g hoisin sauce
1 Lay the pork belly on the bench, skin-side up. If possible, put the white vinegar into a small spray bottle and the shaoxing wine into another spray bottle. Otherwise use a pastry brush. Spray the pork skin with vinegar first, then rub half the rock salt over the skin. Turn the belly over and spray the flesh with the shaoxing wine, then rub over the fivespice onto the flesh side only. 2 Place onto a tray, with the skin side facing up, covered with the remaining rock salt for 2 hours in the fridge.
3 Preheat oven to 140°C. Remove the pork belly from the fridge and lay each piece, spaced out on the baking tray, skin-side up. Place the tray and pork belly into the preheated oven and roast for 50 minutes. 4 After 50 minutes, remove the pork from the oven and brush off the rock salt. Turn the oven up to 185°C and put the pork belly back in for a further 30 minutes. Turn the heat off, open the oven door and let the pork rest for 15 minutes.
5 Remove the pork from the oven and turn the heat back on to 200°C. Transfer the pork belly back into the hot oven and cook for 10-15 minutes or until the skin is crispy and golden. Remove the pork from the oven and cut into 5mm slices. Serve with sliced spring onion and hoisin sauce.
Tip: You need to allow about 4 hours to make this recipe.