Soy Glazed Pork Belly With Pickled Vegetables

Name: Soy Glazed Pork Belly With Pickled Vegetables
Ingredients: 2 3/4 lb pork belly, bone-in, skin scored; 2 tbsp Chinese five-spice powder; 2 tbsp light soy sauce; 2 cloves garlic, minced; None None Pickled Vegetables; 1 None cucumber, thinly sliced; 1 None carrot, peeled, thinly sliced; 1 None long red chili, finely sliced; 2 tbsp rice wine vinegar

9 ingredients

5 steps

Ingredients

2 3/4 lb pork belly, bone-in, skin scored
2 tbsp Chinese five-spice powder
2 tbsp light soy sauce
2 cloves garlic, minced
None None Pickled Vegetables
1 None cucumber, thinly sliced
1 None carrot, peeled, thinly sliced
1 None long red chili, finely sliced
2 tbsp rice wine vinegar

Directions

1

Bring a large saucepan of water to a boil. Add pork belly, ensuring it is completely covered. Return to a boil and cook for 2 mins. Drain. When cool enough to handle, pat dry with paper towels.
2

Meanwhile, in a medium bowl, combine spice mix, soy sauce, 1 tbsp sugar and garlic. Massage into pork. Chill, uncovered, skin-side up, for 1 hour 30 mins.
3

Preheat oven to 350°F. Return pork to room temperature. Place on a rack in a baking dish, skin-side up. Pour a little water into the pan and roast for 45 mins. Increase oven to 425°F. Drain water from dish. Cook pork for another 15-20 mins, until skin is blistered and golden. Let rest for 10 mins.
4

Meanwhile, for pickled vegetables, mix together cucumber, carrot, chili and 1 tsp salt. In a small bowl, stir vinegar and 1 tbsp sugar together until dissolved. Pour over vegetables. Cover and set aside for 20 mins.
5

Cut pork into cubes or slices. Serve with pickled vegetables.