Sticky Pork Belly Recipe
Make Sticky Pork Belly Recipe in just 4h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Marinade
For Serving
Method
Preparation of Pork Belly
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crosshatch pattern, making sure not to cut too deep into the meat. This will help render the fat and create a crispy skin. Pat the pork belly dry with paper towels.
- 2
Season the Pork
Rub the pork belly all over with salt and black pepper. Let it sit at room temperature for about 30 minutes.
Marinade Preparation
- 3
Mix the Marinade
In a bowl, combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and red chili flakes. Whisk until the sugar is dissolved and the mixture is well combined.
- 4
Marinate the Pork
Place the pork belly in a large zip-top bag or a shallow dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Cooking the Pork Belly
- 5
Preheat the Oven
Preheat your oven to 160°C (320°F).
- 6
Roast the Pork
Remove the pork belly from the marinade (reserve the marinade) and place it in a roasting pan, skin side up. Roast in the preheated oven for 2 hours.
- 7
Glaze the Pork
After 2 hours, pour the reserved marinade over the pork belly and increase the oven temperature to 220°C (428°F). Roast for an additional 30 minutes or until the skin is crispy and caramelized.
- 8
Rest and Slice
Remove the pork belly from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute.
Serving
- 9
Serve the Pork Belly
Slice the pork belly into bite-sized pieces and arrange them on a serving platter. Sprinkle with chopped green onions and sesame seeds before serving.