Citrus Lacquered Pork Belly Recipe
Over lentils with bitter green salad and fried almonds
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.
Citrus Lacquered Pork Belly
Method
Preparation of Citrus Lacquered Pork Belly
- 1
Marinate the Pork Belly
In a bowl, combine orange juice, lemon juice, honey, soy sauce, minced garlic, grated ginger, salt, and black pepper. Mix well to create the marinade. Place the pork belly in a resealable bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- 2
Cook the Pork Belly
Preheat your oven to 150°C (300°F). Remove the pork belly from the marinade and place it on a baking tray lined with parchment paper. Reserve the marinade. Roast the pork belly in the oven for about 2 hours until tender. Baste it with the reserved marinade every 30 minutes.
- 3
Glaze the Pork Belly
Increase the oven temperature to 220°C (425°F). Brush the pork belly with additional honey and return it to the oven for 15-20 minutes until the skin is crispy and caramelized. Keep an eye on it to prevent burning.
