vrijdag 22 november 2013

Chinese Roast Pork / Chinese Barbecued Pork (Kopie)

Serves 4 to 6 as part of a multi-course meal

1 pound pork belly, unsliced with skin trimmed off
2 tablespoons rice wine
2 tablespoons dark soy sauce, or substitute regular soy sauce
2 tablespoons white granulated sugar
2 cloves garlic, minced
½ tablespoon hoisin sauce
½ teaspoon five-spice powder
2 tablespoons honey

In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 2 to 3 hours in the refrigerator.
Preheat the oven to 325°F. Rub the excess marinade off the pork belly (but don’t rub it all off!) and place in a roasting pan. Brush the top with the honey. Roast the pork for 40 to 45 minutes, flipping the pork belly over half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken, and the center of the pork belly strip feels firm.
Remove the pork from oven and let it cool for a 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve, either plain as part of a multi-course meal, or with rice or noodles.

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