Crispy Sweet and Spicy Candied Pork Belly
Crispy Sweet and Spicy Candied Pork Belly
Ingredients
For the Candied Pork Belly
- 2 pounds pork belly, large slab, cut into 2 pieces
- 1/2 cup brown sugar, packed
- 1/4 cup dark, thick sauce, such as BBQ sauce or hoisin sauce
- 2 tablespoons Marion’s Kitchen Crispy Chilli Oil
- as needed salt, for sprinkling
Instructions
- 1
Preheat your oven to 325°F (160°C). Line a baking dish with parchment paper.
⏱️ 10 min•🌡️ 325 - 2
In a medium bowl, combine the brown sugar, dark, thick sauce, and Marion’s Kitchen Crispy Chilli Oil. Mix all ingredients well with a spoon until a thick, chili-flecked paste is formed. This is your marinade.
⏱️ 5 min
- 3
Take the large slab of raw pork belly. Using a sharp knife, score the skin side of the pork belly with parallel cuts, about 1/2 inch apart, being careful not to cut into the meat too deeply. Flip the pork belly over and score the meat side with parallel cuts in a crosshatch pattern. Then, cut the large slab into two smaller, roughly equal pieces.
⏱️ 10 min
- 4
Spoon the prepared marinade mixture onto the meat side of each pork belly piece. Spread the marinade thoroughly over the meat using your hands, ensuring it is well-coated.
⏱️ 5 min
- 5
Place the two marinated pork belly pieces, skin-side up, into the prepared baking dish.
⏱️ 1 min
- 6
Generously sprinkle salt over the entire surface of the skin of both pork belly pieces.
⏱️ 1 min
- 7
Place the baking dish containing the pork belly into the preheated oven. Bake for 60 minutes.
⏱️ 60 min•🌡️ 325
- 8
After the initial bake, carefully remove the pork belly from the oven. The skin should still be pale. Using a knife or the back of a spoon, gently scrape off any excess salt or accumulated liquid from the surface of the pork belly skin.
⏱️ 5 min
- 9
Increase the oven temperature to 400°F (200°C). Return the pork belly to the oven for a second bake for another 45-60 minutes, or until the skin is golden brown and very crispy. Keep a close eye on it to prevent burning.
⏱️ 60 min•🌡️ 400
- 10
Once the pork belly skin is golden brown and very crispy, remove it from the oven. Allow it to cool slightly for 5-10 minutes, then transfer to a cutting board. Slice the crispy pork belly into bite-sized pieces and serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sweet and Spicy Candied Pork Belly
For the Candied Pork Belly
- 2 pounds pork belly, large slab, cut into 2 pieces
- 1/2 cup brown sugar, packed
- 1/4 cup dark, thick sauce, such as BBQ sauce or hoisin sauce
- 2 tablespoons Marion’s Kitchen Crispy Chilli Oil
- as needed salt, for sprinkling
Instructions
- 1
Preheat your oven to 325°F (160°C). Line a baking dish with parchment paper.
⏱️ 10 min•🌡️ 325 - 2
In a medium bowl, combine the brown sugar, dark, thick sauce, and Marion’s Kitchen Crispy Chilli Oil. Mix all ingredients well with a spoon until a thick, chili-flecked paste is formed. This is your marinade.
⏱️ 5 min - 3
Take the large slab of raw pork belly. Using a sharp knife, score the skin side of the pork belly with parallel cuts, about 1/2 inch apart, being careful not to cut into the meat too deeply. Flip the pork belly over and score the meat side with parallel cuts in a crosshatch pattern. Then, cut the large slab into two smaller, roughly equal pieces.
⏱️ 10 min - 4
Spoon the prepared marinade mixture onto the meat side of each pork belly piece. Spread the marinade thoroughly over the meat using your hands, ensuring it is well-coated.
⏱️ 5 min - 5
Place the two marinated pork belly pieces, skin-side up, into the prepared baking dish.
⏱️ 1 min - 6
Generously sprinkle salt over the entire surface of the skin of both pork belly pieces.
⏱️ 1 min - 7
Place the baking dish containing the pork belly into the preheated oven. Bake for 60 minutes.
⏱️ 60 min•🌡️ 325 - 8
After the initial bake, carefully remove the pork belly from the oven. The skin should still be pale. Using a knife or the back of a spoon, gently scrape off any excess salt or accumulated liquid from the surface of the pork belly skin.
⏱️ 5 min - 9
Increase the oven temperature to 400°F (200°C). Return the pork belly to the oven for a second bake for another 45-60 minutes, or until the skin is golden brown and very crispy. Keep a close eye on it to prevent burning.
⏱️ 60 min•🌡️ 400 - 10
Once the pork belly skin is golden brown and very crispy, remove it from the oven. Allow it to cool slightly for 5-10 minutes, then transfer to a cutting board. Slice the crispy pork belly into bite-sized pieces and serve immediately.
⏱️ 10 min