Pork Belly Asian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 hrs |
| Total Time | 17 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pork belly in one piece
- 20 ml soy sauce
- 20 ml honey
- 1 teaspoon Szechuan pepper
- 1 teaspoon cinnamon
- 1 star anise
- 0.5 teaspoon ½ black pepper
- 0.5 teaspoon ½ cayenne pepper
- 0.5 ½ chilli pepper (s), dried
- 0.5 teaspoon ½ salt
- 1 clove garlic
- 1 piece (s) ginger, the size a thumb
- 2 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Grind or mortar the spices and salt. Mix the soy sauce, honey and spices, squeeze the garlic clove and ginger and add. Score the rind of the pork belly in a diamond shape, coat the meat with the marinade and marinate in the refrigerator for about 12 hours.
- Place the roast with the marinade with the rind facing up in a roasting pan or roasting pot with a lid and cook for approx. 5 hours at 120 ° C top / bottom heat. In between, pour the accumulated liquid over it. Then place the pork belly on a flat roasting vessel and grill from above for about 3 - 5 minutes (level 3). From the gravy in the meantime e.g., prepare a sauce by adding a little water and cornstarch.
- Cut the spring onions into fine rolls and serve with them.
- Rice and green beans go well as a side dish.
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