Slow Roasted Pork Belly
Slow Roasted Pork Belly
Ingredients
- 1 kg boneless pork belly, a nice, even joint
For the Marinade
- 1 tablespoon light brown sugar
- 1 tablespoon five spice powder
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon fish sauce
- 1 tablespoon ginger, grated
- 2 garlic, cloves, minced
For the Skin
- 2 teaspoons salt, coarse, or as needed
- 1 tablespoon oil, for brushing
Instructions
- 1
Take the boneless pork belly. On the meat side, use a sharp knife to slice 1 centimeter deep lines across the surface. This will help the marinade penetrate.
⏱️ 5 min
- 2
In a mixing bowl, combine the light brown sugar, five spice powder, soy sauce, Shaoxing wine, fish sauce, grated ginger, and minced garlic. Stir well to create the marinade.
⏱️ 5 min
- 3
Brush the prepared marinade generously all over the scored meat side of the pork belly, ensuring it gets into all the cut lines.
⏱️ 5 min
- 4
Flip the pork belly to the skin side. Using a sharp knife or a meat tenderizer, lightly puncture the skin all over, about half a centimeter deep. Be careful not to cut through to the meat. Season the skin generously with coarse salt, using a salt grinder if available.
⏱️ 5 min
- 5
Place the pork belly, uncovered, on a plate or wire rack in the fridge overnight (at least 12 hours) to thoroughly dry out the skin. This step is crucial for crispy crackling.
⏱️ 720 min
- 6
When ready to cook, preheat your oven to 140°C. Remove the pork belly from the fridge. Carefully encase the sides and bottom of the pork belly in aluminium foil, leaving the skin completely exposed. Place it in an oven-safe dish or tray.
⏱️ 5 min•🌡️ 140
- 7
Place the pork belly in the preheated oven and slow cook for 2 hours and 30 minutes. This slow cooking will tenderize the meat.
⏱️ 150 min•🌡️ 140
- 8
After 2 hours and 30 minutes, remove the pork belly from the oven. Increase the oven temperature to 240°C. Carefully brush the skin of the pork belly with oil.
⏱️ 5 min•🌡️ 240
- 9
Return the pork belly to the oven and cook at 240°C until the skin bubbles up, becomes golden brown, and turns into crispy crackling. This usually takes about 15-20 minutes, but keep a close eye on it to prevent burning.
⏱️ 20 min•🌡️ 240
- 10
Once the crackling is perfectly crisp, remove the pork belly from the oven. Let it rest for 20 minutes before slicing it into desired portions. This allows the juices to redistribute, ensuring a tender and juicy result.
⏱️ 20 min
- 11
Serve the slow roasted pork belly with Jasmine rice, Nam Jim Jaew sauce, and fresh lettuce cups to balance the richness of the meat.
Kitchen Tools
Nutrition Facts (per serving)
Slow Roasted Pork Belly
- 1 kg boneless pork belly, a nice, even joint
For the Marinade
- 1 tablespoon light brown sugar
- 1 tablespoon five spice powder
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon fish sauce
- 1 tablespoon ginger, grated
- 2 garlic, cloves, minced
For the Skin
- 2 teaspoons salt, coarse, or as needed
- 1 tablespoon oil, for brushing
Instructions
- 1
Take the boneless pork belly. On the meat side, use a sharp knife to slice 1 centimeter deep lines across the surface. This will help the marinade penetrate.
⏱️ 5 min - 2
In a mixing bowl, combine the light brown sugar, five spice powder, soy sauce, Shaoxing wine, fish sauce, grated ginger, and minced garlic. Stir well to create the marinade.
⏱️ 5 min - 3
Brush the prepared marinade generously all over the scored meat side of the pork belly, ensuring it gets into all the cut lines.
⏱️ 5 min - 4
Flip the pork belly to the skin side. Using a sharp knife or a meat tenderizer, lightly puncture the skin all over, about half a centimeter deep. Be careful not to cut through to the meat. Season the skin generously with coarse salt, using a salt grinder if available.
⏱️ 5 min - 5
Place the pork belly, uncovered, on a plate or wire rack in the fridge overnight (at least 12 hours) to thoroughly dry out the skin. This step is crucial for crispy crackling.
⏱️ 720 min - 6
When ready to cook, preheat your oven to 140°C. Remove the pork belly from the fridge. Carefully encase the sides and bottom of the pork belly in aluminium foil, leaving the skin completely exposed. Place it in an oven-safe dish or tray.
⏱️ 5 min•🌡️ 140 - 7
Place the pork belly in the preheated oven and slow cook for 2 hours and 30 minutes. This slow cooking will tenderize the meat.
⏱️ 150 min•🌡️ 140 - 8
After 2 hours and 30 minutes, remove the pork belly from the oven. Increase the oven temperature to 240°C. Carefully brush the skin of the pork belly with oil.
⏱️ 5 min•🌡️ 240 - 9
Return the pork belly to the oven and cook at 240°C until the skin bubbles up, becomes golden brown, and turns into crispy crackling. This usually takes about 15-20 minutes, but keep a close eye on it to prevent burning.
⏱️ 20 min•🌡️ 240 - 10
Once the crackling is perfectly crisp, remove the pork belly from the oven. Let it rest for 20 minutes before slicing it into desired portions. This allows the juices to redistribute, ensuring a tender and juicy result.
⏱️ 20 min - 11
Serve the slow roasted pork belly with Jasmine rice, Nam Jim Jaew sauce, and fresh lettuce cups to balance the richness of the meat.