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. Score the pork belly skin in a diamond pattern.
2. Prepare the marinade by pressing garlic cloves through a garlic press and mixing with all other marinade ingredients. Place the pork belly and marinade in a freezer bag, seal, and refrigerate for 24 hours, turning the bag occasionally.
3. Preheat the oven to 180°C (356°F) with top and bottom heat. Line a baking pan with parchment paper. Arrange potato slices and onion wedges on the parchment paper. Place the pork belly skin-side down on the oven rack above the pan.
4. Roast for 1 hour. Turn the belly skin-side up and roast for another 1 hour, brushing with marinade several times during cooking, until the internal temperature reaches 63°C (145°F).