Oven Roasted Pork Belly
Pork belly is everywhere right now! I see it every time I go into our local Asian market, it is on the Food Network, it is on menus. I walk by it and obsess about what I can make with it. This time around I snagged one and am glad I did! Tonight was a culinary adventure, worth taking. This dish would pair nicely with some garlic sauteed spinach and mashed potatoes with a hint of black pepper, wasabi, or even chilies.
- 1 2-lb pork belly
- 1 1/2 tablespoons Chinese 5-spice Powder
- salt and freshly ground black pepper
- 1 cup soy sauce
- 5 tablespoons rice vinegar
- 3 tablespoons fish sauce
- juice of one lime
- 1 cup water
Preheat the oven to 375 degrees. Line a baking dish or small roasting pan with tin foil. Pour soy sauce, vinegar, fish sauce, lime juice and water in the bottom of the roasting pan. Place pork belly on top of liquid skin side down. Rub the top of the pork belly with the Chinese 5-spice powder, salt and pepper. Place pork in center of the oven and cook for 1 hour or until internal temperature comes to 160 degrees.
Remove the pork from oven, turn on the broiler and flip pork belly over with tongs. Place back in oven and broil on the same rack for 10 minutes until skin is browned and slightly crisped. Remove from oven and let rest for 15 minutes to let the juices redistribute. Slice into large cubes and spoon remaining sauce from pan over meat.