Hoisin Pork Belly
Chinese
Cut the pork belly into even cubes and give the fat time to render over low heat. When you make the glaze, reduce it until it clings to the pieces before serving with rice.
- Servings (recipe yield)
- 2 servings
- Prep time
- 5 min
- Cook time
- 1 hr
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 400g high fat pork belly (no skin)
- large thumb of ginger
- 4 cloves garlic
- 1 scotch bonnet chili
- 2 tbsp ketchup
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 2 tsp sesame oil
- 1 spring onion
Instructions
- Cut pork belly into 1 inch cubes.
- In a small frying pan place pork cubes fattiest side down in dry pan, put gas on lowest level possible flame, cover with lid. Ideally your pork covers the entire surface of the small pan---crowding is good for this recipe.
- Lard will render out of the pork allowing it to confit cook in its own juice. Low flame essential. Turn the pork 3 or 4 times until all sides are golden and fat is rendered to melt in mouth levels. This will take around 1hr.
- Remove pork belly and place in a bowl and cover. Remove around half the liquified lard and store for other uses.
- Add diced ginger, smashed garlic cloves and chopped chili and sauté in the remaining lard. Once these are softened add the ketchup, hoisin sauce and honey. Reduce over very low heat for a few minutes until thickened.
- Add the pork belly to the sauce and cook on low for a further 2 minutes. Leave to stand for 5 minutes then add thinly sliced spring onions to garnish. Enjoy with steamed white rice.
Source: Public Domain Recipes · speaker scorned · Recipe source · Public-domain source license