Summary

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

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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.