Summary

Ingredients

• 400 g pork (belly), lean without rind
• 30 grams sugar
• 1 teaspoon bean paste, light
• 1 teaspoon schnapps, Chinese (Mao Tai)
• 1 teaspoon soy sauce, dark
• 2 tablespoon maltose, alternatively honey
• 1 teaspoon vinegar (rice vinegar), dark
• 0.5 teaspoon ½ rice wine
• 0.5 teaspoon ½ cornstarch
• 100 g lettuce, for arnish

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Instructions

1. Rinse the pork belly and pat completely dry. Cut into pieces approximately 20 cm long, 4 cm wide, and 1.5 cm thick.
2. In a large bowl, combine the light bean paste, schnapps, dark soy sauce, and sugar. Add the pork slices and turn to coat thoroughly. Refrigerate and marinate for 45 minutes, turning occasionally.
3. Preheat the oven to 200°C (400°F).
4. Place the pork pieces on an oven rack with a drip pan underneath. Roast at 200°C (400°F) for 30 minutes, turning the pieces 2 or 3 times during cooking.
5. While the pork roasts, dissolve the maltose in 2 tablespoons of hot water in a small bowl. Let cool for 5 minutes. Stir in the dark rice vinegar, rice wine, and cornstarch until well combined.
6. Remove the pork from the oven and let cool for 5 minutes. Brush the pieces thoroughly with the maltose glaze. Return to the oven and roast for 4 to 5 minutes until the glaze is set.
7. Wash the lettuce, spin dry, and arrange on a large serving plate.
8. Remove the pork from the oven and let cool for 5 minutes. Verify the internal temperature has reached 63°C (145°F). Cut into slices approximately 0.5 cm thick and arrange on top of the lettuce to serve.