Bacon-lovers,
lend me your bellies… literally. This Crispy, Hoison-Marinated Pork Belly will
blow your minds, and rock your bacon-loving world.
Crispy Pork
Belly
Big ol’ slab
of pork belly (found at the butcher counter of nicer grocers)
1 tbsp
chinese five spice
1 tbsp
ground black pepper
2-3 tbsp
hoisin sauce
salt
white
wine/white/rice vinegar
First,buy
yourself a big piece of pork belly, which is essentially bacon before it gets
sliced up and packaged. Cut it up into 6 oz blocks, keep two and freeze the
rest.
Then scour
your pork belly: [With a sharp knife slice into the fat, making cross marks,
just deep enough to not cut through the pork.]
Next, rub
chinese five spice, ground black pepper and hoisin sauce into the meat and
slices in the fat. Let this marinate in the fridge in a Ziploc for at least 2
hours and up to 2 days.
When you're
ready to roast, preheat your oven to 425. Line a baking sheet with tinfoil and
set a wire roasting rack on top of that. Pat the meat dry then sprinkle the
meat with a few pinches of salt and brush the fat with some white vinegar.
Place pork on the wire rack and put the baking sheet in the oven.
Roast on
center rack at 425 for about 15 minutes, then decrease the temp to 325, and
roast for another 45 minutes.
Remove the
meat, let rest for about 10 minutes, slice into 1 inch pieces and enjoy with
some white rice and perhaps some bok choy if you’re feeling super ethnic.
