we have food at home.

~ingredients:

• 1 lb pork belly
• marinade:
  • 2 tsp five spice
  • 1/2 tsp black pepper
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp hoisin sauce
  • 1 tsp salt
  • 1 tbsp shaoxing wine
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 cube red fermented bean curd
• 1 cup of water
• Glaze: 2 tbsp maltose (or honey), 1 tbsp hot water

~instructions:

1. To prepare the pork belly, it should be one long strip. Using a small knife, make shallow cuts on the meat side of the pork belly, this will help the marinade absorb better.
2. In a small bowl, mix the marinade ingredients listed above.
3. Place the pork belly into a ziploc bag, and pour in the marinade. Press out excess air before sealing the bag.
4. Massage in the marinade by rubbing the pork or shake the bag until the pork belly is covered in the marinade.
   • Optional: marinade in a bowl or tray, but cover tightly with saran wrap
5. Place the marinated pork belly in the fridge, and marinate for minimum of 16 hours, up to 48 hours.
6. When ready to cook, take out the pork belly, and let it come to room temp. While you wait, preheat your oven to 475°F. 
7. Place the pork belly onto a roasting rack in a roasting pan, skin side down. If the pork is roasted skin side up, it may burn and result in a hard/chewy skin.
8. Pour 1 cup of water into the pan, this will create steam to prevent burning. 
9. Once the oven is ready, place the pork inside on the middle rack and roast for 10 minutes. 
10. After 10 minutes, lower the heat to 375°F, and roast for another 15 minutes.
11. While the pork belly roasts, make your glaze by combining 2 tbsp maltose with 1 tbsp hot water.
    • Note: if you don’t have maltose, sub for honey
12. After the 15 minutes, take the pork out and place the pan onto your stovetop.
13. Brush on the glaze, on all sides of the pork belly.
14. Place the pork belly back in for another 20 minutes.
    • Note: if the pan doesn’t have any more water, pour in another cup of water.
15. After 20 minutes, the pork belly should be done by now, or nearly done. Use a meat thermometer to check, cooked temperature for pork is 145°F. Adjust for additional roasting time if the internal temperature is not there yet.
16. To get the charred look, switch on the broiler, and move your tray rack up closer to the broiler.
17. Broil for 10 minutes max, but keep an eye on it. Every oven is different so watch out for burning. If one side is charring more than the other, rotate the pan.
18. Once done, remove the pan from the oven, and let it rest on your stovetop for another 20-30 minutes. Resting your meat will retain moisture, so it’ll remain juicy when you chop it up later.
19. When ready to serve, slice the pork belly into thin slices and enjoy over rice!