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
Black Pork Belly
Black Pork Belly

Instructions

  1. Incise the skin of the pork belly in a diamond shape.
  2. 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.
  3. 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.
  4. Tip: I put the potato slices and onion wedges on the baking paper. Makes a great side dish.

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