Ingredients
4
4 servings
- •2 tablespoons honey
- •2 tablespoons Shaoxing cooking wine
- •1 tablespoon hoisin sauce
- •1 tablespoon pureed kiwi
- •1 tablespoon Chinese dark soy sauce
- •1 tablespoon Thai chile sauce
- •2 cloves garlic, grated
- •2 teaspoons oyster sauce
- •½ teaspoon Chinese five-spice powder
- •1 ½ pounds pork belly, skin removed
Instructions
- Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
- Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
- Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
- Place pork belly on the wire rack, reserving marinade.
- Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
- Move oven rack to the top position and preheat the oven's broiler.
- Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.
Nutritional Facts
Per 4 servings
- Calories: 355
- Carbohydrate: 13g
- Fat: 24g
- Fiber: 0g
- Protein: 21g
- Sugar: 10g
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