Name: Oven Roasted Spiced Pork Belly
Prep time: 1450 min
Cook time: 65 min
Total time: 1515 min
Yield: 8 servings
Ingredients: 2 lb pork belly (whole hunk or 1-inch strips work); 2 tsp mirin or sherry; ½ tsp sugar; ½ tsp black pepper; ½ tsp garlic powder; ½ tsp onion powder; 1 tsp fennel seed; ½ tsp anise seeds; 5 cardamom pods (seeds only, husk removed); 1 tsp rice wine vinegar; ¾ tsp Kosher salt; 3 tbsp wildflower honey; 2 tbsp rice vinegar; 1 clove garlic, thinly sliced; ½ tsp red pepper flakes; 2 scallions, thinly sliced

While you can buy it as a full slab (which we typically do but it was unavailable), you can also buy cut pork belly which saves you time later. Another lesson in working with what you have and for those unfamiliar with pork belly, a lesson in working with more unusual cuts of meat when the store is out of basics like chicken breast or pork loin.

There is a little bit of prep work involved in making pork belly, but it’s not hard work. It only takes planning ahead. Since there’s a 24 hour fridge period involved, my advice is to start the prep process immediately when you procure it from the grocery.

It’s essentially a hunk of bacon so it really is ultimate comfort food. A small amount goes a long way, so think of all the ways you can use it as a topping or an accent in a meal. With eggs? With soup? Basically everything could use some pork belly.

Oven Roasted Spiced Pork Belly

Printable Version

theinspiredhome.com

Author

Carlene Thomas

Published

April 20, 2020

Modified

August 18, 2020

Yields

8 servings

Prep Time

24 hours, 10 minutes

Cook Time

1 hours, 5 minutes

INGREDIENTS

2 lb pork belly (whole hunk or 1-inch strips work)
2 tsp mirin or sherry
½ tsp sugar
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 tsp fennel seed
½ tsp anise seeds
5 cardamom pods (seeds only, husk removed)
1 tsp rice wine vinegar
¾ tsp Kosher salt
3 tbsp wildflower honey
2 tbsp rice vinegar
1 clove garlic, thinly sliced
½ tsp red pepper flakes
2 scallions, thinly sliced

DIRECTIONS

Using a small paring knife, make small cuts occasionally on the meat side (underside) of the pork belly.
In a small bowl, mix marinade ingredients, brush onto the bottom and sides of the pork belly, avoiding the top skin side. Place on a plate or small tray. Wipe top (skin) with a paper towel to dry. Brush with vinegar and sprinkle on salt on top.
Place in the fridge uncovered (very important) overnight or up to 24 hours.
Preheat oven to 400 F. Position oven rack in the bottom 1/3 of oven. Place meat skin side up in roasting pan. Place in oven and roast for 50 minutes. Adjust cooking time depending on actual size of meat (thin pieces vs very thick pieces).
Change oven to ‘broil’, keeping the pan where it is. Broil until skin is crispy and golden (could take 10-15 minutes depending on your oven). Remove meat, cool and cut into cubes if desired.

Nutrition Per Serving

Serving Size - 1
Calories - 559
Carbohydrate - 9.1g
Cholesterol - 131mg
Fiber - 0.4g
Protein - 52.7g
Fat - 30.6g
Saturated Fat - 13.1g
Trans Fat - 0g
Unsaturated Fat - 0g
Sodium - 2124mg
Sugar - 8g

Recipe Details

Cooking Method - Roasting

Tags	Dinner, pork
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Oven Roasted Spiced Pork Belly

Oven Roasted Spiced Pork Belly

Author

Published

Modified

Yields

Prep Time

Cook Time

INGREDIENTS

DIRECTIONS

Nutrition Per Serving

Recipe Details

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