Black Pork Belly
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 1 hr 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1.7 kg pork belly
For the marinade:
- 2 tablespoon, heaped chili paste, fermented (Gochujang paste), Korean
- 2 tablespoon maple syrup
- 2 tablespoon sesame oil, toasted
- 2 cloves garlic, pressed through
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
Also:
- N / A Potato (s), sliced
- Onion (s), divided into wedges
Print Recipe
Pin Recipe Instructions
- Incise the skin of the pork belly in a diamond shape.
- For the marinade, press through the garlic cloves, then mix all the ingredients thoroughly. Put the marinade and the belly in a freezer bag (3 liters) and place in the refrigerator for 24 hours. Turn occasionally.
- Preheat the oven to 180 top / bottom heat. Line the drip pan with parchment paper. Place the belly skin side down on the wire rack. Fry for 1 hour, then turn (skin side up) and fry again for 1 hour. Brush the belly with the marinade while it is cooking.
- Tip: I put the potato slices and onion wedges on the baking paper. Makes a great side dish.
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