Is this recipe cultural appropriation? I don’t think so. The pork belly is braised in classic Chinese flavours and the rich fruity taste of Shaoxing wine. Then it is coated in hoisin, honey and 5 spice building on the robust flavours before being roasted. All together bringing ingredients and methods common in China.
This dish is ideally made over 2 days. By braising the pork and then cooling it you can store it in the fridge overnight with another heavy dish on top to press it into a even block. This will help with the cutting and serving. Also make sure after roasting it is given time to rest, otherwise you will have pulled pork.
Time: 3 hours the day before and 1 hour on the day
Serves: 4-5
Difficulty: Straight Forward
750-1000g Pork Belly
2 Spring Onions
1 thumb sized piece of Ginger
1 Chilli
3 cloves of Garlic
1 tablespoon of Soybean Paste (or Brown Miso)
50ml of Shaoxing Wine
50ml of Water
2 tablespoons of Hoisin Sauce
1 tablespoon of Honey
2 tablespoons of Chinese Five Spice
Sesame Seeds to garnish
Day before
- Preheat the oven to 140 degrees Celsius.
- In a large oven proof dish mix together the bean paste, wine and water. Chop the garlic, spring onions, chilli and ginger before adding to the dish.
- Add the pork belly skin up into the dish. Cover with foil and braise in the oven for 2 and a half hours.
- Remove the pork and allow to cool before refridgerating overnight. Place a heavy dish on top of the pork to press it overnight.
On the day
- Preheat the oven to 180 degrees Celsius.
- Mix together the hoisin, honey and five spice. Then coat the pork belly.
- Place the pork belly on a baking cooling rack over a sheet pan. Insert a oven thermometer probe. Set the alarm for 75 degrees Celsius.
- Place the pork in the oven.
- Once the probe has reached 75 degrees Celsius remove from the oven, top with sesame seeds and rest for 10 minutes.
- Once rested slice and serve.
Recipes from my kitchen, Edinburgh, Scotland 