No.164 Chinese New Year Pork Belly

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

  1. Preheat the oven to 140 degrees Celsius.
  2. 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.
  3. Add the pork belly skin up into the dish. Cover with foil and braise in the oven for 2 and a half hours.
  4. 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

  1. Preheat the oven to 180 degrees Celsius.
  2. Mix together the hoisin, honey and five spice. Then coat the pork belly.
  3. 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.
  4. Place the pork in the oven.
  5. Once the probe has reached 75 degrees Celsius remove from the oven, top with sesame seeds and rest for 10 minutes.
  6. Once rested slice and serve.

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