Melt-In-Your-Mouth Honey Roasted Pork with Caramelized Onions
Melt-In-Your-Mouth Honey Roasted Pork with Caramelized Onions
Ingredients
For the Honey Roasted Pork
- 1 kg pork belly, skin on, scored
- 60 ml honey
- 60 ml soy sauce
- 30 ml oyster sauce
- 15 ml dark soy sauce
- 15 ml rice vinegar
- 10 ml sesame oil
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon five spice powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
For the Caramelized Onions and Potatoes
- 450 g small onions, peeled, left whole or halved if large
- 450 g small potatoes, washed, left whole or halved if large
- 4 fresh rosemary sprigs
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 fresh rosemary sprigs
Instructions
- 1
Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. This helps the marinade penetrate and the skin crisp up.
⏱️ 5 min
- 2
In a large bowl, combine the honey, soy sauce, oyster sauce, dark soy sauce, rice vinegar, sesame oil, white pepper, garlic powder, five spice powder, granulated sugar, and salt. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 5 min
- 3
Place the scored pork belly into the marinade, ensuring it is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for best flavor.
⏱️ 5 min
- 4
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 5
In a separate large bowl, combine the small onions, small potatoes, 4 fresh rosemary sprigs, olive oil, salt, and black pepper. Toss well to ensure the vegetables are evenly coated.
⏱️ 5 min
- 6
Remove the pork belly from the marinade, reserving the remaining liquid. Place the pork belly, skin-side up, in a large baking dish. Arrange the seasoned onions and potatoes around the pork belly.
⏱️ 5 min
- 7
Pour any remaining marinade liquid over the pork and vegetables in the baking dish.
⏱️ 1 min
- 8
Bake in the preheated oven for 2 hours. Every 30 minutes, baste the pork and vegetables with the pan juices to keep them moist and flavorful.
⏱️ 120 min•🌡️ 180
- 9
Once baking is complete, remove the dish from the oven. The pork skin should be crispy, and the vegetables tender and caramelized.
⏱️ 1 min
- 10
Let the pork rest for 10-15 minutes before slicing. Garnish with additional fresh rosemary sprigs.
⏱️ 15 min
- 11
Slice the roasted pork belly into desired portions and serve immediately alongside the caramelized onions and potatoes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Melt-In-Your-Mouth Honey Roasted Pork with Caramelized Onions
For the Honey Roasted Pork
- 1 kg pork belly, skin on, scored
- 60 ml honey
- 60 ml soy sauce
- 30 ml oyster sauce
- 15 ml dark soy sauce
- 15 ml rice vinegar
- 10 ml sesame oil
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon five spice powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
For the Caramelized Onions and Potatoes
- 450 g small onions, peeled, left whole or halved if large
- 450 g small potatoes, washed, left whole or halved if large
- 4 fresh rosemary sprigs
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 fresh rosemary sprigs
Instructions
- 1
Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. This helps the marinade penetrate and the skin crisp up.
⏱️ 5 min - 2
In a large bowl, combine the honey, soy sauce, oyster sauce, dark soy sauce, rice vinegar, sesame oil, white pepper, garlic powder, five spice powder, granulated sugar, and salt. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 5 min - 3
Place the scored pork belly into the marinade, ensuring it is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for best flavor.
⏱️ 5 min - 4
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 5
In a separate large bowl, combine the small onions, small potatoes, 4 fresh rosemary sprigs, olive oil, salt, and black pepper. Toss well to ensure the vegetables are evenly coated.
⏱️ 5 min - 6
Remove the pork belly from the marinade, reserving the remaining liquid. Place the pork belly, skin-side up, in a large baking dish. Arrange the seasoned onions and potatoes around the pork belly.
⏱️ 5 min - 7
Pour any remaining marinade liquid over the pork and vegetables in the baking dish.
⏱️ 1 min - 8
Bake in the preheated oven for 2 hours. Every 30 minutes, baste the pork and vegetables with the pan juices to keep them moist and flavorful.
⏱️ 120 min•🌡️ 180 - 9
Once baking is complete, remove the dish from the oven. The pork skin should be crispy, and the vegetables tender and caramelized.
⏱️ 1 min - 10
Let the pork rest for 10-15 minutes before slicing. Garnish with additional fresh rosemary sprigs.
⏱️ 15 min - 11
Slice the roasted pork belly into desired portions and serve immediately alongside the caramelized onions and potatoes.
⏱️ 3 min