Roasted Hng Pork Belly Recipe
pea + tofu puree, Asian pear, daikon, kimchi, maple-gochujang, sesame
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern without cutting into the meat. Rub the pork belly with salt and black pepper. Place it on a roasting rack in a baking dish, skin side up.
- 2
Roast the Pork Belly
Roast the pork belly in the preheated oven for about 2 to 2.5 hours, or until the skin is crispy and the meat is tender.
- 3
Make Pea and Tofu Puree
While the pork is roasting, boil the peas in salted water until tender. In a blender, combine the cooked peas, firm tofu, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning as needed.
- 4
Prepare Maple-Gochujang Sauce
In a small bowl, mix together the maple syrup and gochujang until well combined. Set aside.
- 5
Prepare the Garnish
Slice the Asian pear and daikon radish into thin strips for garnish.
- 6
Serve
Once the pork belly is done, let it rest for 10 minutes before slicing. Serve the slices with pea and tofu puree, topped with kimchi, garnished with Asian pear and daikon slices, and drizzled with maple-gochujang sauce. Sprinkle sesame seeds over the top.