I love pork belly. If I go to a restaurant (remember those). I’m really predictable, if pork belly is on the menu that’s what I’m ordering.
If you haven’t tried it before, it’s pretty rich and can be fatty, but it’s also really tasty. I enjoy it, cooked long and slow, and then crisped up in the pan.
Pork belly lends itself particularly to Asian flavours. I like to marinade the pork, usually over night but at least for an hour.
This is really versatile, and freezes well. It’s great served with salad (if you’re following a keto or low carb diet), or sliced in sandwiches with coleslaw. Its also really good sliced and served with noodles. You can crisp it up on a barbecue instead of the pan for a delicious smokey flavour.
500 Grams Pork belly strips
2 Tbsp Soy sauce
1 Tbsp Sesame oil
2 Tsp Chinese five spice powder
1 Tsp White wine vinegar (or what ever vinegar you have, just not something really strong like malt vinegar)
1 Tbsp Sesame seeds (optional)
- Cut the pork belly into 2-3cm thick strips
- Add the oil, soy sauce, vinegar, and five spice powder, to an oven proof dish and mix.
- Coat the pork strips with the marinade. Cover the dish and refrigerate overnight (or for an hour at least)
- Preheat your oven to 160 degrees, put the covered dish in to cook for 90 minutes,
- Remove from the oven. Heat a frying, and add the pork to pan.
- Crisp for a few minutes on each side, and then sprinkle with sesame seeds