Soy Glazed Pork Belly Recipe
soy pepper pork belly, scallion slaw salad, pickled ginger, toasted sesame seeds
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Ingredients
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Pork Belly
Scallion Slaw Salad
Garnish
Method
Cooking the Pork Belly
- 1
Prepare the Marinade
In a mixing bowl, combine soy sauce, brown sugar, minced garlic, black pepper, and sesame oil. Whisk until the sugar is dissolved.
- 2
Marinate the Pork Belly
Place the pork belly in a large resealable bag or shallow dish. Pour the marinade over the pork belly, ensuring it's completely covered. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
- 3
Cook the Pork Belly
Preheat your oven to 300°F (150°C). Remove the pork belly from the marinade and place it in a roasting pan. Reserve the marinade for later use. Cover the pan with foil and roast for 2 to 2.5 hours, or until the pork is tender.
- 4
Glaze the Pork Belly
Increase the oven temperature to 400°F (200°C). Brush the pork belly with the reserved marinade and roast uncovered for an additional 30 minutes, or until the top is caramelized and crispy.
- 5
Rest the Pork Belly
Once cooked, remove the pork belly from the oven and let it rest for 10-15 minutes before slicing.
Preparing the Scallion Slaw Salad
- 6
Combine the Ingredients
In a large bowl, combine the shredded cabbage, grated carrot, and chopped scallions.
- 7
Make the Dressing
In a small bowl, whisk together rice vinegar, olive oil, and salt.
- 8
Toss the Slaw
Pour the dressing over the cabbage mixture and toss well to combine. Adjust seasoning with more salt if needed.
- 9
Chill the Slaw
Let the slaw sit for at least 15 minutes before serving to allow the flavors to meld.
Serving
- 10
Plate the Dish
Slice the pork belly into thick pieces and serve on a plate alongside a generous portion of scallion slaw.
- 11
Add Garnishes
Top with pickled ginger and sprinkle toasted sesame seeds over the dish for added flavor and presentation.