Succulent Asian-Style Pork Belly
Inspired by the vibrant culinary traditions of Asia, this succulent pork belly dish is a delightful combination of flavors with a rich, savory sauce. Sourced from an authentic Asian butcher in Northbridge, Perth, this recipe embraces the beloved technique of slow-roasting the pork to achieve melt-in-your-mouth tenderness and crispy crackling. The dish is simmered in a sweet and tangy sauce that harmoniously balances the richness of the pork with the freshness of plums. Perfectly served with steamed jasmine rice and seasonal Asian greens, this dish brings an authentic taste of Asia right to your dining table.
N/A
Servings
800
Calories
16
Ingredients
Ingredients
Pork belly
800 g (with skin on, cut shallowly)
Oil
1 teaspoon (for rubbing)
Salt
2 teaspoons (for seasoning)
Water
1 cup (to braise)
Chicken stock
1 1/2 cups (to enhance flavor)
Soy sauce
2 tablespoons (preferably salt-reduced)
Chinese wine
1/4 cup (or substitute with sherry)
Brown sugar
1/4 cup (firmly packed)
Garlic cloves
2 (finely sliced)
Gingerroot
1 inch (finely sliced)
Cinnamon
1/2 teaspoon (ground)
Dried chili pepper flakes
1 teaspoon (for heat)
Orange juice
1/3 cup (freshly squeezed preferred)
Whole cloves
6 (for infusion)
Fennel seed
1 teaspoon (for flavor)
Fresh plums
4 (cut into 8 pieces each, or use canned)
Instructions
1
Preheat your oven to 180°C (350°F).
2
Using a sharp knife, shallowly cut the pork skin diagonally about 1 inch apart. Be careful not to cut deeply into the meat.
3
In a small bowl, combine the oil and salt, then rub it generously into the pork skin, ensuring it goes into the cuts you made.
4
In a large shallow baking dish, mix together the water, chicken stock, soy sauce, Chinese wine, brown sugar, garlic, ginger, cinnamon, chili flakes, orange juice, cloves, and fennel seeds until combined.
5
Place the prepared pork belly skin-side up into the baking dish, ensuring it’s well coated with the liquid mixture.
6
Cover the baking dish with foil and roast in the preheated oven for 1 hour and 20 minutes to develop maximum flavor.
7
After the initial roasting, remove the foil and increase the oven temperature to high (about 220°C or 430°F). Cook until the skin is golden and crisp, approximately 15-20 minutes more. Alternatively, you can remove the skin, place it on a rack under a high grill until crackling and crisp, then keep the pork warm.
8
Strain the remaining liquid from the baking dish into a saucepan, skimming off any excess fat. Bring to a boil, then add the plum wedges and reduce heat to simmer for about 15 minutes, or until the sauce thickens.
9
To serve, slice the pork belly and drizzle the thickened plum sauce over it. Accompany with steamed jasmine rice and fresh Asian greens.
Nutrition Information
50g
Fat
30g
Carbs
60g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Asian-Style Pork Belly?
Asian-Style Pork Belly is a slow-roasted dish featuring melt-in-your-mouth meat and crispy crackling, served with a savory plum sauce.
How should I prepare the pork skin for roasting?
Use a sharp knife to cut shallow diagonal slits about 1 inch apart, then rub a mixture of oil and salt into the skin.
What temperature should the oven be for the initial roast?
The oven should be preheated to 180°C (350°F) for the first stage of roasting.
What ingredients are in the braising liquid?
The liquid contains water, chicken stock, soy sauce, Chinese wine, brown sugar, garlic, ginger, cinnamon, chili flakes, orange juice, cloves, and fennel seeds.
Can I substitute Chinese wine?
Yes, if you do not have Chinese wine, you can use sherry as a substitute.
How long does the pork belly roast initially?
The pork belly should be roasted covered with foil for 1 hour and 20 minutes.
How do I get the pork skin crispy?
After the initial roast, remove the foil and increase the oven temperature to 220°C (430°F) for 15-20 minutes, or use a high grill.
How is the plum sauce made?
The sauce is made by straining the roasting liquid, skimming the fat, and simmering it with plum wedges for 15 minutes until thickened.
Can I use canned plums?
Yes, you can use either 4 fresh plums cut into wedges or canned plums.
What side dishes go well with this pork belly?
It is best served with steamed jasmine rice and fresh seasonal Asian greens.
How many calories are in this dish?
This recipe contains approximately 800 calories per serving.
What is the protein content of the pork belly?
The dish provides 60g of protein.
How much pork belly does this recipe require?
The recipe calls for 800 grams of pork belly with the skin on.
What kind of sugar is recommended?
The recipe uses 1/4 cup of firmly packed brown sugar.
How much ginger is needed?
You will need a 1-inch piece of gingerroot, finely sliced.
Are there any specific spices for the infusion?
Yes, the recipe uses ground cinnamon, whole cloves, fennel seeds, and dried chili pepper flakes.
Should the pork be skin-side up or down?
The pork belly should be placed skin-side up in the baking dish.
Is it necessary to cover the dish while roasting?
Yes, the dish should be covered with foil for the first 1 hour and 20 minutes to develop flavor.
How do I prepare the garlic?
The recipe requires two garlic cloves that should be finely sliced.
How much fat is in the recipe?
The recipe contains 50g of fat.
What amount of chicken stock is used?
The recipe calls for 1 1/2 cups of chicken stock.
What type of soy sauce should I use?
Salt-reduced soy sauce is preferred for this recipe.
How much orange juice is added?
The recipe uses 1/3 cup of orange juice, preferably freshly squeezed.
Is the pork belly dish spicy?
It has a slight heat from the inclusion of 1 teaspoon of dried chili pepper flakes.
How many grams of carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
What do I do with the roasting liquid before making the sauce?
You should strain the liquid into a saucepan and skim off any excess fat.
What is the total cooking time for the skin-crisping stage?
The skin-crisping stage takes approximately 15 to 20 minutes at high heat.
How many plum pieces should be in the sauce?
If using fresh plums, cut 4 plums into 8 pieces each for a total of 32 wedges.
Where was the inspiration for this recipe found?
The recipe was inspired by culinary traditions found at an authentic Asian butcher in Northbridge, Perth.
How should the pork belly be sliced for serving?
The pork belly should be sliced and then drizzled with the thickened plum sauce.