Pork Belly Recipe
hoisin, pickled daikon-carrots, kewpie
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork Belly
Preheat the oven to 160°C (320°F). Score the skin of the pork belly and season it with salt. Place it in a roasting pan and cover it with aluminum foil. Roast for about 2 hours until tender.
Prepare the Pickled Vegetables
While the pork is roasting, julienne the daikon radish and carrots. In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add the julienned vegetables to the mixture and let them pickle for at least 30 minutes.
Glaze the Pork Belly
After 2 hours, remove the pork belly from the oven and uncover it. Brush the hoisin sauce generously over the top. Increase the oven temperature to 220°C (428°F) and roast for an additional 20-30 minutes until the skin is crispy.
Serve
Once the pork belly is crispy and cooked through, remove it from the oven and let it rest for 10 minutes. Slice the pork belly and serve with pickled daikon-carrots and drizzle with Kewpie mayonnaise.