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I have never had pork belly before today but my son’s girlfriend saw packages of it in the store the other day and started talking about how much she loves it and how wonderful it is. I’m all for trying new things (except for a few things I draw a solid “NO” on), so we got a package, split it into 3 one pound packages and tonight was package number one’s turn.
All she could think of was to make a raman type soup with it, but I decided to try something else so I found recipes for sticky Chinese pork belly all over the place. I amalgamated the ingredients of a few of them, altered for what I have in the cupboards and this was born.
I only used a one pound package because I didn’t want to commit the whole works to something and not enjoy it. I figured also that having 3 packages gave us the ability to try three different methods or flavours. I have some Jerk seasoning that’s being tried out next…along with the barbeque…unless it snows again.
Today the weather was nice enough I got outside and went for what we call a Poke Walk. I am an unapologetic Pokemon Go player – no expert but having fun. I’m that person who stops dead at the side of the road to capture a Pokemon (not in the way of cars) – madly tapping on my phone, trying to get it at an angle that the sun doesn’t obliterate what’s on the screen.
- 1/8 cup hoisin sauce
- 1/3 cup soy sauce
- 2 TB rice vinegar (white vinegar will work also)
- 2 TB honey
- 2 TB brown sugar
- 1 TB minced garlic (or more, because….garlic)
- ½ tsp ginger
- 1 lb pork belly
Mix everything except the pork belly together in a bowl. Pour half in with the pork belly and put in the fridge to marinate for a couple hours, ideally. Save the other half for when you’re baking or barbequing the pork belly.
When ready, bake the pork belly in a rimmed baking dish or pan at 350F for 30 minutes, then flip them over and bake for another 30 minutes. During the second 30 minutes, I added the remaining marinade and let it get hot & cooked down with the pork belly – gave something for the rice to soak up.
If you are barbequing, use the leftover marinade to baste the meat and if you want a little sticky sauce for your rice, keep a little to baste with and put the rest in a small saucepan and let it simmer until it thickens and pour it over the cooked pork belly before serving. I was going to barbeque it, but I’m still a little afraid of Mother Nature’s whims regarding snow and didn’t want to do anything at all to bring any more bad weather. It’s only been two good days, still a little gun shy!
Cut the pork belly into bite sized pieces and serve.
*NOTE: do not use the marinade you marinated the pork in to baste with.
Serve with rice and vegetables, or vegetables or nothing at all if that’s the way you want to roll! No judgement here!