Oriental Pork Belly

Very tasty – a bit on salty side, so be skimpy with soya sauce – otherwise excellent; spring onion very important.  Again, you need to plan to marinate for at least 24 hours..

This is likely enough for 5-6 people

  • 1 kg pork belly, skin-removed (I had almost this much in one piece, I prefer it this way – if you can fry/roast in one piece)
  • 1 cup canola oil
  • 1 cup light soy sauce
  • 1 heaped tablespoon Dijon mustard
  • 1 heaped tablespoon Szechwan or black pepper (dry fried and ground in a pestle and mortar)
  • steamed rice (at the serving time, not earlier)
  • 2 spring onions (sliced finely), to garnish when serving
  • lemon wedges
  1.  Combine in a large mixing bowl the oil, soy, mustard and pepper and whisk vigorously.
  2. Add the pork and allow to marinade for at least 24 hours. turning occasionally, ensuring that the marinade has not settled.
  3. Set the oven to 375F (180C)
  4. Fry the pork in a large pan to seal in the juices
  5. Place the whole shebang in the oven for about 15 to 20 minutes.
  6. Steam or cook rice

 To serve, simply slice the pork into bite sized pieces and place on top of a bed of rice, garnish with the spring onion and a squeeze of lemon juice.

 

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