Sweet And Savory Pork Belly Recipe

Prep and marinade

Score the fat side of the pork belly lightly. In a bowl combine hoisin, soy sauce, dark soy, honey, Shaoxing wine, five-spice, minced garlic, sliced ginger and 1 tsp salt. Rub the mixture all over the pork belly, reserving 2 tablespoons of marinade for glazing later. Marinate at least 2 hours or preferably overnight in the refrigerator.

Braise

Preheat oven to 160°C (320°F). Place a large ovenproof pot or deep roasting pan over medium heat and add neutral oil. Sear the pork belly on all sides until browned (3–4 minutes per side). Pour in 500 ml water and any remaining marinade into the pot (pork should be partially submerged). Bring to a gentle simmer, cover with a lid or foil, and transfer to the oven. Braise for 2 hours, turning once after the first hour, until meat is tender but still sliceable.

Chill for slicing

Remove pork from braising liquid and let rest until cool enough to handle. Reserve 100 ml of the braising liquid and strain off solids. Refrigerate the pork (uncovered if possible) for at least 1 hour to firm the fat — this makes cleaner slices and helps crisping.

Finish and crisp

Slice the chilled pork belly into 1 cm thick pieces. Heat a nonstick or cast-iron skillet over medium-high heat and add a teaspoon of oil. Pan-sear slices until the outside is caramelized and crisp, about 1–2 minutes per side. During the last minute, brush the reserved 2 tablespoons of marinade and a little of the reserved braising liquid onto the slices to build a glossy char siu glaze. Remove and keep warm.

Increase oven temperature to 200°C (400°F). Toss sweet potato slices with olive oil, brown sugar, cinnamon and 1/2 tsp salt on a sheet pan in a single layer. Roast for 20–25 minutes, flipping once halfway, until tender and caramelized at the edges. Keep warm. These provide a sweet roasted element to contrast the savory pork.

In a small saucepan, combine the minced shallot, white wine and white wine vinegar. Bring to a simmer over medium heat and reduce until approximately 2 tablespoons of liquid remain. If using, add 1 tsp cream. Reduce heat to very low and whisk in cold cubed butter a few pieces at a time, whisking constantly to form an emulsified sauce. Keep the sauce warm (not hot) and finish with 1/2 tbsp lemon juice and 1/4 tsp salt. Taste and adjust acidity or salt.

To plate starters: spoon a small pool (about 1–2 tbs) of beurre blanc on each plate or tasting spoon. Place a roasted sweet potato slice next to or atop the sauce. Arrange a slice of crisped char siu pork belly on top. Drizzle a few drops of scallion oil and sprinkle toasted sesame seeds and freshly cracked black pepper over the pork. Finish each portion with a small tuft (5–10 g) of cotton candy placed briefly above the pork so it sits dry on a microgreen or a tiny parchment 'nest' — the cotton candy will slowly dissolve when guests mix it with the warm pork, providing a sweet ephemeral note. Garnish with microgreens as desired.

Serve immediately so the pork remains crisp and the cotton candy effect is visible. Provide one starter portion per guest.