hoisin sauce recipe for pork belly Chinese roast pork belly with hoisin sauce

Craving a culinary adventure that’s both comforting and bursting with flavor? Look no further! Today, we’re diving headfirst into the delectable world of Chinese Roast Pork Belly with Hoisin Sauce. Get ready to tantalize your taste buds with crispy skin, succulent meat, and a sweet-savory glaze that will leave you wanting more.

Chinese Roast Pork Belly with Hoisin Sauce

Prepare to be amazed by this surprisingly simple yet incredibly rewarding recipe. The secret? Patience and a few key ingredients that work together to create a symphony of flavors. This roast pork belly is perfect for a special occasion or a weekend feast with family and friends. Imagine the satisfying crunch as you bite into the crispy skin, followed by the tender, flavorful meat. Let’s get cooking!

### Ingredients:

• 1.5 kg pork belly, skin on
• 1 tbsp Chinese five-spice powder
• 1 tbsp salt
• 1 tsp white pepper
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp honey
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp grated ginger
• 2 cloves garlic, minced

Instructions:

1. Prepare the Pork Belly: Score the pork skin deeply in a crosshatch pattern, being careful not to cut into the meat. This will help the skin render and become crispy.
2. Season the Meat: In a small bowl, combine Chinese five-spice powder, salt, and white pepper. Rub this mixture all over the meat side of the pork belly, avoiding the skin.
3. Marinate: In another bowl, mix Shaoxing wine, honey, light soy sauce, dark soy sauce, hoisin sauce, grated ginger, and minced garlic. Pour this marinade over the meat side of the pork belly, ensuring it’s evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
4. Prepare for Roasting: Preheat your oven to 220°C (425°F). Place the pork belly on a wire rack set inside a baking tray, skin side up. Pat the skin dry with paper towels. This is crucial for achieving crispy skin!
5. Initial Roast: Roast for 30 minutes at 220°C (425°F). This high heat will help the skin blister and puff up.
6. Reduce Heat and Continue Roasting: Reduce the oven temperature to 160°C (320°F) and continue roasting for another 1 hour to 1 hour and 30 minutes, or until the internal temperature reaches 75°C (167°F). The skin should be golden brown and crispy.
7. Rest: Remove the pork belly from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
8. Carve and Serve: Use a sharp knife to carve the pork belly into slices. Serve immediately, and enjoy the crispy skin and succulent meat!

Serve this amazing Chinese Roast Pork Belly with steamed rice, stir-fried vegetables, or even tucked into bao buns for a delightful Asian-inspired meal. Feel free to adjust the marinade to your taste, adding a touch more honey for sweetness or a pinch of chili flakes for a little heat. Get creative and make it your own!

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Chinese Roast Pork Belly With Hoisin Sauce | MiNDFOOD

www.mindfood.comChinese Roast Pork Belly with Hoisin Sauce | MiNDFOOD

Chinese roast pork belly with hoisin sauce. Chinese roast pork belly with hoisin sauce